What is Sous Vide? What is it for? What is sous vide and how does it preserve the flavor and nutritional value of food? Here are all the details…
What is sous vide and what does it do in cooking? Sous vide is a method of cooking food in vacuum bags in a temperature-controlled water bath. So, what are the advantages of this method? Does sous vide ensure even and gentle cooking of food? Does it help foods retain their nutritional value and taste? How do sous vide cooking times change and what types of foods is this method suitable for? You may need more information to learn the answers to these questions and the tips for sous vide cooking.
Sous vide stands out as one of the modern culinary techniques and is a cooking method preferred especially by professional chefs. Sous vide is a French term meaning “under vacuum”. In this method, food is placed in airtight vacuum bags and cooked in a water bath at a specified temperature for a long time. The sous vide cooking technique requires extremely precise temperature control; In this way, food is cooked without the risk of overcooking, preserving all its flavors and nutritional values.
One of the biggest advantages of sous vide is that it ensures that food is cooked evenly and to the desired degree on all sides. With traditional cooking methods, the outsides may cook or burn more than the insides. However, with sous vide, since the temperature of the water spreads equally to all surfaces, every part of the food is cooked at the same degree and in a controlled manner. Additionally, since the vacuum bag prevents food from coming into direct contact with water, flavors blended with spices and marinades are trapped within the food, providing a more intense flavor experience.
Sous vide cooking is especially ideal for meat, fish and vegetables. Meat cooked with this method is extremely soft and juicy, while fish is cooked to a perfect texture without falling apart. Vegetables are cooked to a crispy consistency without losing their color and nutritional value. Cooking times vary depending on the type of food and the desired degree of doneness. Generally, cooking times with sous vide can be longer than with traditional methods; This allows the flavors and aromas of the food to be better integrated.