If you are fresh to sous vide cooking, you must have this question!
Ideally, sous vide foods taste better. They are juicier and tender.
That’s why sous vide was initially preserved for high-end kitchens. You can add a crust to your food by simply searing it.
Searing the food also gives it a nicer look.
However, if you want tastier sous vide food, you should customize each cooking.
Table of Contents
Techniques of sous vide cooking
Cooking Meats Sous Vide
The two common methods of cooking tough meat cuts, roasting and braising, both have the disadvantages of overcooking and drying out your meat.
Both these methods can offer a better taste but sous vide brings something different.
You can avoid overcooking and drying out your meat by sous vide cooking.
Set temperature around 60C/140F to cook short ribs, pot roast and others.
Your meat will be tender and tastier as compared to traditional cooking techniques.
Cooking Fish Sous Vide
One of the challenges of cooking fish is the instances of overcooking or undercooking.
Traditional methods have a weakness of fixing these issues, but with sous vide it is sorted.
You can set temperature around 58C-62C or 137F-144F. This temperature cooks your fish to that doneness you desire.
Some fish such as Salmon develops a unique texture if you use the sous vide technique.
Cooking Sus Vide Seafood
A potential problem with cooking seafood over high heat is that it may become rubbery.
With sous vide, you cook your seafood over low heat. Since this process is slow, you will achieve tender and silky results.
Cooking Sous Vide Veggie
A major challenge when cooking veggies are trying to get the inside cooked without drying the outside.
However, sous vide enables you to get even doneness throughout your veggie. It also helps the vegetables to hold together better.
General sous vide advantages
Less liquid is required
Most traditional cooking techniques can be made more efficient and easier by sous vide cooking.
Marinating, poaching or making confit food you usually require large amounts of water/liquid to cover your food.
But with sous vide, you only require enough water/liquid to cover the food in the pouch to be cooked.
Thus, you will use less liquid and save money.
You achieve new textures
The vacuuming can affect the food differently, but most become dense.
Also, it brightens most colors in food while helping it to hold its shape.
Sous Vide offers consistent results
Since the time and temperature are constant, when you use the sous vide technique, the results will be the same always.
The procedure is easily replicable.