Sous vide is a cooking technique that achieves extraordinary results by cooking food precisely and at a lower temperature than traditional cooking. In this article we’ve put together some important tips for maximum efficiency with this technique.
One of the pillars of sous vide (vacuum cooking) is the vacuum packaging of food. By vacuum-packing, you ensure maximum contact between the outside of the product and the packaging and, consequently, the water. If the vacuum process is not carried out, you will jeopardize the cooking of the food due to the presence of air between the product, the packaging and the water.
Sous vide is synonymous with precision. A difference of 1ºC can significantly alter the final result, especially with more delicate foods such as meat and fish. Therefore, you must use equipment that has a high degree of temperature precision to guarantee the expected result.
Our professional thermocirculators have a patented system that guarantees all points of the vat have the same temperature. This will prevent cooking at different temperatures at different points in the tank, which will affect the homogenization of the final result.
The cooking time in sous vide takes into account the time needed for the core of the product to reach the temperature set in the equipment. This means that thicker pieces will have longer cooking times than thinner ones.
When cooking for less time, the core of the product will not cook properly. And if you cook for longer than recommended, you will overcook the product, losing many of its characteristics.
We have developed a table of times and temperatures for different products (see it here). This table can be used as a great basis for you to use as a reference in sous vide.
Sous vide can leave something to be desired when it comes to external texture, especially that desired crust on meats. Finishing the product is therefore very important to make the meat visually more presentable for those who are going to eat it.
Take the finishing time into account when preparing this type of food. You can finish using frying pans, ovens, blowtorches or even an air fryer.
And if you wish, even though it’s not very common, you can create this crust in the first step, before vacuum-packing the food. Then, right after sous vide cooking, finishing would not be necessary.
One of the beauties of the sous vide technique is its ability to infuse flavors in a unique way. As the product is isolated and has direct contact with its seasonings, infusion ends up being much more efficient than other methods.
That’s why you should experiment as much as possible with different spices to achieve surprising results and combinations.
Because it’s cooked at a lower temperature than traditional cooking, it’s important to pay extra attention to food safety. Ensure the correct cooking time so that the core of the product reaches the set temperature and if you are going to store the food, thermal shock is very important.
This can be done in ultra-freezers or vats of ice water.
Sous vide is a wonderful technique that has many advantages, both for those who consume the product and for those who make it. As it’s a very different technique to traditional cooking, it’s very important that you test it so that your result reaches the point you need.
Be patient, test with different times, temperatures and seasonings. Write everything down and little by little you’ll get the best results. Now, with this information, simply replicate it to achieve the same desired results again.
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.
