Cooking is a constantly evolving art and professional chefs are always looking for innovative techniques to evolve and impress their customers. One such technique that is revolutionizing restaurant cuisine is sous vide.
In this article, we will explore this technique and how it is being adopted by renowned chefs in their kitchens, raising the bar for professional cooking.
Sous vide is a precision cooking technique that involves cooking food at controlled low temperatures for a long period of time. The French expression “sous vide” means “under vacuum”, and this technique uses vacuum-sealed plastic bags to keep food in direct contact with hot water, ensuring even cooking and preserving flavors and textures.
Sous vide has brought about a revolution in professional cooking by allowing chefs to have precise control over the cooking temperature, resulting in consistent and perfectly cooked dishes. In addition, the technique preserves the food’s moisture and natural juices, resulting in incredibly soft and tasty textures. Chefs can create dishes with precise and reproducible results, even in high demand and at times of peak service.
There are several benefits of sous vide for professional chefs. The technique allows for greater precision in cooking proteins such as meat, fish and poultry, ensuring that they are juicy and tasty. You can control the exact cooking point.
In addition, vegetables, fruit and eggs can be cooked consistently while maintaining their original texture. Sous vide also provides the opportunity to infuse food with intense flavors by adding herbs, spices and marinades to the vacuum bags.
With sous vide, professional chefs have the freedom to explore flavor combinations and experiment with ingredients in new and exciting ways.
The technique allows for the infusion of subtle flavors, the use of precise temperatures to create unique textures and the opportunity to reimagine classic dishes. Chefs can impress their clients with gourmet dishes that offer an exceptional sensory experience.
As mentioned, the technique is based on time and temperature. Check out our table in this article (access article) where you can get a better idea of the settings for a variety of foods.
Sous vide is transforming the way professional chefs approach cooking. Its precision, consistency and incredible results make it an indispensable tool in the kitchens of renowned restaurants. With sous vide, chefs can take gastronomy to the next level, offering sophisticated and delicious dishes for the most demanding palates.
So it’s no surprise that this technique is gaining more and more popularity and becoming a real revolution in professional cooking.
Would you like to get in contact with Orved Brock to know more about our professional sous vide machines? Reach us via phone: +55 85 98793-6777, e-mail: vendas@orvedbrock.com.br or whatsapp.
