Sous Vide Cooking: The Basics

Have you ever heard of the phrase “Sous-Vide”? You’re probably wondering “What on Earth is that and how do I even pronounce it?”. Well, we will explain!

Let’s take a step back in the past for a second. In 1799, Sir Benjamin Thompson described a form of cooking that was completely unknown. The basic concept was that instead of using heat transfer for cooking, you could use air. Fast forward to the mid-1960s, engineers expanded on this idea and began work on a revolutionary game-changer; Sous-Vide cooking. This newly discovered method was utilized in 1974 by Georges Pralus, a French restaurateur, for the Troisgros restaurant in Roanne, France. He found that cooking food products such as foie gras with this method kept its taste, had a better texture, and none of its fatty content was compromised. Then Bruno Goussault came along and further experimented with the effects of food temperature and became one of the top consultants for chef training involving sous-vide cooking.

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Bruno Goussault, for reference

So let me better explain sous-vide cooking; It involves vacuum sealing your meats, vegetables, and whatever food products you want to use, in sturdy plastic bags. By doing this, all juices and aromas are freshly sealed, unlike standard loss through conventional cooking methods. A more modern appraoch to sous vide is placing your food products in a water bath with a preset final temperature. What this allows you to do is have your food cook perfectly without any chances of under cooking or over cooking. Because nobody likes foodborne illnesses, and I don’t know about you, but burnt food isn’t too appealing either. Unless it’s hashbrowns. They can be slightly burnt. Precise bath temperature creates precise control of your food’s internal cooking temperature. And you don’t have to constantly be checking on it either. It’s a win-win situation!

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Nothing like soakin’ your cobs.

Sous-vide cooking has many other benefits too. Cooking sous-vide style is a healthier alternative to other cooking methods, such as broiling and frying. When your food is vacuum sealed properly, you won’t be losing any vitamins and minerals during the cooking process. This is not the case with steaming and boiling. Plus, when you’re cooking sous-vide, all of its original flavors are still intact, requiring very little to no salt or various other seasonings.

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Unless you’re this guy. Then ALL the salt.

 

But sous-vide is not limited to only food! Utilizing this vacuum sealing technology enables you to fully marinate and coat your food products, create the perfect eggs benedict that won’t run all over the plate, and even infuse cocktails! We haven’t tried that last one, but we are heavily considering it.

Now we couldn’t end this post without a shameless¬†plug! Enter Henkelman:

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Henkelman Vacuum Systems have been a staple in the foodservice industry, and are considered to be one of the top vacuum sealing solutions.

You can read more on them here

And it just so happens that we are the only online restaurant equipment dealer that carries their product line! How convenient!

Browse Henkelman Vacuum Systems

Now we don’t expect you to impulse buy one of these units for your restaurant kitchen or commercial establishment, so here are a few testimonials!

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