MonthJuly 2016

Cons of Sous Vide Cooking

Cons of Sous Vide Cooking

Sous vide cooking method differs from conventional cooking methods in different ways. The raw food is vacuumed sealed in plastic bag and the food is cooked using precisely controlled heating. What are the cons of sous vide cooking? Here are some of the cons of sous vide cooking.

Cons of sous vide cooking:

  • Getting the water bath to reach your desired temperature takes a long amount of time. It helps to start with hot water which greatly reduces the preheating time.
  • Sous vide cooking machine are called immersion circulators because it circulates and heats the water bath around the food.
  • Certain foods are not allowing cooking properly. This includes in the machine to hold the food in place under the bath.
  • Sous vide cooking food in the temperature is a danger If you are not careful about cooking times then your food can become contaminated.
  • It is also important to mention that you must use vacuum bags that have been designed for sous vide cooking to use as some plastics can leach out chemicals into the food.
  • The price of the boiling apparatuses is high. You can also use sous vide cooking controller combined with a rice cooker which is a cheap solution.
  • Sous vide cooking method is not adapted to all the products.
  • Sous vide cooking technology changes some flavours. In a vacuum, certain flavours become pronounced and others seem to change. The fact that vacuum sealing enhances flavours but it can also have less than favourable results.
  • Certain ingredients will not work well when their flavour is magnified which can give food a drunken flavour.

Sous vide cooking method will give a cook a perfect control of the temperature of the cooking process but also of the inside of the food. Sous vide cooking method allows you to determine the end result.

Commercial Sous Vide Cooking

Commercial Sous Vide Cooking

In sous vide cooking the temperature control is essential. Commercial sous vide cooking requires a temperature controlled water bath and a means to seal the foods to be cooked. There are several types of equipment that suited for cooking sous vide depending on your needs and budget.

Temperature controlled water baths as sous vide cooking immersion circulator. The more expensive immersion circulators are a better alternative since they are more durable and have a larger capacity.

Immersion circulator:

An immersion circulator is a device that you can insert into a pot of water. It uses to draw the water and heats it up to a temperature then it will spit it back out. Simultaneously it will make heating and circulate the water. Immersion circulators also have a float to detect low water levels to shut down the device and trigger an alarm.

There will be another method of water oven out there with a fixed tub that you can fill it with water. They take up a lot of counter space and they are not easy to fill the water. If you are planning for sous vide cooking then often enough that idea and it might be the right choice.

Vacuum sealer:

A plastic bag will prevent juices from your food and wash out into the circulating water and this will allow heat transfer from the water to your food. Folks use a vacuum sealer appliance to seal food for storing in the freezer or even to keep food fresh when travelling.

The vacuum sealer will remove all the air surrounding a piece of food and then seal the plastic cover around the food. Vacuum sealers will work best with solid foodstuffs but don’t work as well with liquids like soups or sauces. So with liquids, the vacuum seal is not really a vacuum.

Why I Switched to Sous Vide

Switching to sous vide was one of the more interesting choices that I have made of late. I was over my friend Marsha’s house for a dinner party one weekend. It was a great time with a bunch of our friends. Marsha was serving beef wellington for dinner. For those of you that aren’t familiar with beef wellington, it can be very hit or miss depending how you cook it. Personally, I have never been able to cook it perfectly.

When Marsha brought out the beef wellington and I took my first bite, it was like I had died and gone to heaven. It was THAT GOOD. Seriously, truly amazing.

I HAD to ask her what her secret was. Her answer? Sous Vide!

I had no idea what she was talking about. I thought sous vide must have been some kind of seasoning or type of beef. I was very wrong.

Sous vide is a style of cooking where you place food inside a sealable plastic bag. Once the plastic bag is sealed, you take a vacuum sealer and suck all of the air out. Doing so allows the sous vide machine to evenly cook the food without having to account for varying air temperatures.

Once the bag is vacuum sealed shut, you place the bag inside of a sous vide water oven or inside of a pot that has a sous vide immersion circulator in it. Either apparatus will heat the water that the bag is inside of. Also, they will move the water around. This not only heats the food inside, but ensures that the food is evenly cooked.

That’s the hardest part about making a good beef wellington – ensuring that all of the meat is evenly cooked.  With sous vide, you don’t have to worry about the meat not being cooked evenly. It’s great.

Since we got our Sous Vide Supreme Water Oven, we’ve been cooking up a storm. It’s by far our favorite appliance. We cannot stop cooking sous vide! You should start cooking suvee too!

Cooking Beef Joint Sous Vide

Cooking Beef Joint Sous Vide

Sous vide cooking involves the cooking food will be sealed in plastic bags that immersed in hot water for long periods of time. It will manage the temperature of the water and it stays hot enough to cook the food thoroughly and evenly. Cooking beef joint sous vide is amazing cooked with fresh or toasted herbs that are served with a rich onion.

How to cook beef sous vide

Set your water bath to the temperature and set the timer. For a 170g piece of beef, you have to cook at 60 degree Celsius for 45 minutes. The water bath will beep when it has reached the temperature.

Sous vide cooking is ideal for beef. Preseason beef cuts before vacuum sealing in a pouch to give a more intense flavour. Make sure to place in separate bags for evenness of cooking.

Place the bag in the water bath. You can cook up to 8 to 10 steaks in the water at the same time. Leave your sous to vide beef to cook. The timer will beep when it is time to remove the bag.

After the timer has beeped remove the food bag from the water bath. Finish it by searing the meat in a pan.

Time and temperature for beef sous vide cooking:

The sous vide is to cook foods at a lower temperature for longer. With slow cooking, meats will break down over a longer period of time and it will achieve a softer texture.

When cooking at high temperature it will become dry and chewy texture for sometimes. Sous vide cooking creates meat that simply falls off the bone and stews that melt in your mouth.

The beauty of sous vides cooking is you can choose the right time and temperature to suit your liking.

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