{"id":5049,"date":"2025-09-23T08:49:48","date_gmt":"2025-09-23T11:49:48","guid":{"rendered":"https:\/\/orvedbrock.com.br\/en\/?post_type=blog&#038;p=5049"},"modified":"2025-09-23T08:53:27","modified_gmt":"2025-09-23T11:53:27","slug":"main-types-of-foods-made-using-sous-vide","status":"publish","type":"blog","link":"https:\/\/orvedbrock.com.br\/en\/blog\/main-types-of-foods-made-using-sous-vide\/","title":{"rendered":"Main Types of Foods Made Using Sous Vide"},"content":{"rendered":"\n<p>Sous vide is no longer a chef&#8217;s secret and has become an everyday tool for those seeking precision, flavor, quality, and predictability. The technique is simple in concept\u2014cooking at controlled time and temperature\u2014and generous in results: greater juiciness, high-level texture, and well-defined flavors.<\/p>\n\n\n\n<p>Below is a straightforward guide on what works best in sous vide and why, with practical tips to help you get it right the first time.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">1) Beef<\/h2>\n\n\n\n<p>Tougher cuts with more collagen shine in sous vide because long cooking at moderate temperatures transforms tough fibers into soft gelatin without drying them out.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Main cuts used:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Rib, chuck, brisket, muscle<\/li>\n\n\n\n<li>Picanha, sirloin, filet mignon<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">2) Pork<\/h2>\n\n\n\n<p>Pork benefits from precise temperature control, which preserves juiciness and prevents it from being overcooked, as is common in the oven.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Main cuts:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Shoulder and leg<\/li>\n\n\n\n<li>Loin<\/li>\n\n\n\n<li>Ribs<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">3) Poultry<\/h2>\n\n\n\n<p>The great advantage is uniformity: moist and tender breast, thigh and drumstick coming off the bone without losing structure.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Main poultry:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Chicken\/turkey breast<\/li>\n\n\n\n<li>Thigh and drumstick<\/li>\n\n\n\n<li>Duck<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">4) Fish and seafood<\/h2>\n\n\n\n<p>Low temperatures preserve delicacy, natural oils, and subtle aromas that are easily lost at high heat.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Main fish:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Salmon, trout:<\/strong> they become buttery and moist; a drizzle of olive oil, citrus zest, and dill enhance the flavor.<\/li>\n\n\n\n<li><strong>White fish (desalted cod, sea bass, sole):<\/strong> flake beautifully without drying out; excellent with olive oil and confit garlic.<\/li>\n\n\n\n<li><strong>Shrimp, scallops, octopus:<\/strong> precise doneness and tender texture; finish quickly for Maillard color and aroma.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">5) Vegetables<\/h2>\n\n\n\n<p>When cooked sous vide, vegetables retain their bright color and ideal firm texture, unlike when they start to fall apart using traditional methods.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Main vegetables:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Root vegetables (carrots, beets, potatoes, cassava):<\/strong> they become sweet and smooth.<\/li>\n\n\n\n<li><strong>Cruciferous vegetables (broccoli, cauliflower):<\/strong> crispy in the center, without bitterness.<\/li>\n\n\n\n<li><strong>Corn, asparagus, green beans:<\/strong> perfectly cooked and intensely colored.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">6) Eggs<\/h2>\n\n\n\n<p>Perhaps the ingredient that best demonstrates the precision of the method: small variations in temperature completely change the texture.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>The \u201cperfect\u201d egg with a creamy yolk:<\/strong> great for bowls, salads, and toast.<\/li>\n\n\n\n<li><strong>Eggs for brunch:<\/strong> soft white + soft yolk.<\/li>\n\n\n\n<li><strong>Pasteurized eggs:<\/strong> useful for mayonnaise and desserts with safety.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">7) Dairy products and desserts<\/h2>\n\n\n\n<p>Low temperature and control deliver smooth creams.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Cr\u00e8me br\u00fbl\u00e9e, curds, puddings:<\/strong> silky texture, no bubbles; finish the br\u00fbl\u00e9e with a blowtorch.<\/li>\n\n\n\n<li><strong>Yogurt:<\/strong> controlled fermentation with predictable consistency.<\/li>\n\n\n\n<li><strong>Ganaches and sauces:<\/strong> smooth and shiny, no risk of burning chocolate.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">8) Fruit<\/h2>\n\n\n\n<p>The gentle heat concentrates sugars and preserves aromas.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Main fruits:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Apples, pears, peaches:<\/strong> become equally soft.<\/li>\n\n\n\n<li><strong>Pineapple, mango:<\/strong> become sweeter and juicier.<\/li>\n\n\n\n<li><strong>Citrus fruits with sugar and liqueur:<\/strong> become compotes to serve with cheese.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">9) Grains and legumes (strategic use)<\/h2>\n\n\n\n<p>Sous vide provides consistent results and facilitates standardization.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Rice for ready-to-finish risottos:<\/strong> parboiled and stored; finished when ready to use.<\/li>\n\n\n\n<li><strong>Beans and chickpeas:<\/strong> uniform cooking without peeling; ideal for those seeking standardization in production.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">10) Infusions and special preparations<\/h2>\n\n\n\n<p>Flavoring liquids at low temperatures is quick and preserves volatile notes.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Flavored oils, syrups, and vinegars:<\/strong> rosemary, pepper, citrus, coffee.<\/li>\n\n\n\n<li><strong>Clear broths and stocks:<\/strong> clean flavor extraction.<\/li>\n\n\n\n<li><strong>Garlic confit:<\/strong> ready to spread on bread or blend into sauces.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Best practices that make a difference<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Use seasonings:<\/strong> seasonings such as fresh herbs, citrus zest, peppers, and olive oils yield great results in a vacuum environment.<\/li>\n\n\n\n<li><strong>Safety:<\/strong> preparations that will not be served immediately should undergo a thermal shock before storage.<\/li>\n\n\n\n<li><strong>Finishing is important for texture:<\/strong> the Maillard effect does not occur in sous vide. Therefore, use a frying pan, griddle, grill, or blowtorch to achieve the desired crust.<\/li>\n\n\n\n<li><strong>Planning:<\/strong> sous vide allows you to cook in advance and finish on demand. It is a powerful tool for optimizing production.<\/li>\n\n\n\n<li><strong>Record settings used:<\/strong> note the times and temperatures of results that met your expectations. Small variations change texture; building your table with these settings will be of great importance for replicating results.<\/li>\n\n\n\n<li><strong>Use quality thermocirculators:<\/strong> good equipment influences the safety of the process and the final result of the food. Discover our <a href=\"https:\/\/orvedbrock.com.br\/en\/line\/professional-thermocirculators\/\" target=\"_blank\" rel=\"noreferrer noopener\">TC Line<\/a> of Professional Thermocirculators.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image is-resized\"><a href=\"https:\/\/orvedbrock.com.br\/en\/line\/professional-thermocirculators\/\" target=\"_blank\" rel=\"noreferrer noopener\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"296\" src=\"https:\/\/orvedbrock.com.br\/en\/wp-content\/uploads\/2024\/09\/Footer-TC-1-EN.png\" alt=\"Discover our professional thermocirculators for sous vide of the TC Line\" class=\"wp-image-4904\" style=\"width:700px\" srcset=\"https:\/\/orvedbrock.com.br\/en\/wp-content\/uploads\/2024\/09\/Footer-TC-1-EN.png 1000w, https:\/\/orvedbrock.com.br\/en\/wp-content\/uploads\/2024\/09\/Footer-TC-1-EN-300x89.png 300w, https:\/\/orvedbrock.com.br\/en\/wp-content\/uploads\/2024\/09\/Footer-TC-1-EN-768x227.png 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/a><\/figure>\n\n\n\n<p>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.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"https:\/\/wa.me\/5585987936777?text=Hello%20Orved%20Brock!%20I%20would%20like%20to%20know%20more%20about%20your%20patented%20sous%20vide%20machines\" target=\"_blank\" rel=\"noreferrer noopener\"><img decoding=\"async\" src=\"https:\/\/orvedbrock.com.br\/en\/wp-content\/uploads\/2022\/08\/Online-Attendance.png\" alt=\"Get in contact with us to know more about our meat and chicken shredders\" class=\"wp-image-3131\"\/><\/a><\/figure>\n","protected":false},"featured_media":5050,"parent":0,"menu_order":8,"template":"","class_list":["post-5049","blog","type-blog","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Main Types of Foods Made Using Sous Vide - Orved Brock<\/title>\n<meta name=\"description\" content=\"See which foods are most commonly used in the sous vide cooking technique and the main reasons for this choice.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/orvedbrock.com.br\/en\/blog\/main-types-of-foods-made-using-sous-vide\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Main Types of Foods Made Using Sous Vide - 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