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Sous Vide Cooking
Chefs all over the world have enthusiastically embraced Sous Vide Cooking which relies on precise temperature control to achieve amazing flavor and texture.Food is vacuum-sealed and cooked at a gentle temperature in a precisely controlled water bath for perfect,repeatable results every time.
Although the term Sous Vide translates into “under vacuum”,a better name for the technique would be precise temperature cooking.Food is packaged with a vacuum sealer in heat and food-grade plastic pouches before being cooked at a gentle temperature in a precisely controlled water bath.Removing air from the bag guarantees that the food is fully submerged in the water and evenly cooked from all sides.
Sous Vide Cooking is ideal for cooking delicate foods like fish and lobster.It’s also great for retaining vibrant flavor and texture in vegetables or to enable lengthier cook tines on secondary cuts of meat without drying them out.
This new dimension in temperature control for your kitchen is easy to use and presents a completely different cooking experience.
Benefi ts of Sous Vide Cooking
(1) Culinary
Exact doneness for delicate foods;
Moist and tender texture;
Enhanced flavors;
Perfect results that are easy to repeat;
Retention of nutrients;
Ability to maintain food at serving temperature for an extended time without
overcooking.
(2) Economic
Less shrinkage and up to 30% more yield;
Secondary cuts of meats turn out as tender as expensive primary cuts;
No waste from overcooking;
Ability to pre-cook and balance workload;
Perfect portion control;
Easy to learn and less training required.