sous vide
SOUS VIDE 101
THE BASICS AND BENEFITS OF SOUS VIDE COOKING:
• Sous Vide, French for “under vacuum”, refers to any cooking done in a vacuum. Sous Vide cooks a vacuum- packed product at low temperatures in a water bath. • Because the food is under vacuum, Sous Vide can cook in the normal danger zone, under 145°F. • The Sous Vide equipment must be used with a vacuum packaging machine, unless the cooking time is short and within HAACP guidelines. • Sous Vide cooks under vacuum, in lower temperatures, to slowly bring foods like meat or fish to their finished temperatures without driving out water or damaging the cells of the product, resulting in a moist, perfectly cooked product vs. traditional cooking. It opens up the window of time that a product is cooked, and helps stop overcooking of expensive products. • Great for all applications, from batch cooking, to portion control, to perfect infusions and proteins. • Allows a way of cooking ingredients that requires little training or monitoring. • Reliable, accurate temperature cooking for the best flavor, texture and nutrient retention, without overcooking. • Easy to setup and operate; energy efficient. • Can be left overnight to cook for the best “off the bone”, juicy and nutritious meats. • Perfect eggs no matter what doneness is required. • Another cooking station can be added without having to staff it. • Easy clean up with less waste and shrinkage.
TYPES OF SOUS VIDE CIRCULATORS:
Immersion Circulator • The most common type,
Integrated Sous Vide Bath • This type combines an integrated heater and vessel. • A wide variety of
consisting of a heater, a pump (or a propeller) that helps distribute the heated water throughout the container, and user controls. • The immersion circulator is placed inside a large container filled with water, and mounts to it. • Highly portable, it can be stored away when not in use. • Easy to clean. • Generally more affordable than an integrated machine.
capacities is available, starting with a 4 gallon size. • Some bath systems automatically circulate the water, to avoid creating hot zones. • Stationary and permanent. • Generally more expensive than an immersion circulator.
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