In the search for healthy and tasty food, many chefs and cooking enthusiasts have adopted the sous vide technique. This technique, which originated in France, has been gaining more and more space in kitchens around the world.
This technique consists in vacuum packaging the food and then cooking it in water using a thermocirculator.
In addition to providing amazing results, sous vide also has significant health and nutritional benefits. In this article, we will explore why sous vide is an interesting option for those seeking a healthier approach to cooking.
One of the notable advantages of sous vide cooking is the preservation of nutrients in foods. By vacuum cooking at controlled, low temperatures, ingredients are cooked evenly, preventing excessive loss of heat sensitive vitamins and minerals.
Unlike traditional cooking methods, where nutrients can be lost in the boiling or frying process, sous vide maintains the nutritional integrity of the food, providing a healthier, more nutritious meal.
Using sous vide, you can minimize or even eliminate the use of additional fats during food preparation. The vacuum cooking technique allows the flavors and juiciness of ingredients to be preserved without the need to add oils or butters.
This not only makes meals lighter and healthier, but also reduces the intake of saturated fats, contributing to the maintenance of a balanced diet.
When cooking sous vide, food is vacuum packed and immersed in a water bath at a precise and constant temperature. This slow and controlled process results in an exceptionally tender and juicy texture. Meats become incredibly tender, vegetables maintain their crispness, and flavors are enhanced.
All this with the advantage of not having to add excess spices to enhance the flavor, sous vide allows the ingredients to be the highlight, ensuring a dining experience that is not only healthier, but also more authentic.
When cooking using the sous vide technique, the use of vacuum and strict temperature control are key elements. This approach helps eliminate food contamination risks because the vacuum prevents the growth of bacteria and other unwanted microorganisms.
The slow and precise cooking of sous vide ensures that food reaches a safe internal temperature, killing potential bacteria and making meals safer to eat.
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.
