In sous vide cooking your food is sealed in vacuum bags. Thus, food nutrition and flavor is sealed in the pouch. Your food cooks in low temperatures for a set time.
Unlike, in roasting your food is not exposed to high temperatures that damage texture. The results of sous vide cooking are tender, juicer and tastier food. The low cooking technique eliminates the need to add fat/oil to your food.
However, you can still add fats but they are motivated to texture and taste, not a necessity to prevent your food from sticking to the surfaces of a pan. Use of vacuum bag acts a hindrance, preventing evaporation, thereby, reducing the loss of moisture and flavor.
Hence, flavors are enhanced naturally, minimizing the amount of salt required and enabling better control of sodium intake. Additionally, oxidation is remarkably reduced, keeping the quality of polyunsaturated fatty acids like Omega-3.
Plus, sous vide cooking helps to keep nutritional of your food intact. Also, you will retain a huge portion of the food’s mineral content, since their not water to seep them into. Besides, sous vide cooking helps you to retain the food’s vitamins.
Apart from retaining the nutrition of your food, sous vide also helps to retain flavor and texture. In sous vide cooking your food doesn’t mix with water. Moreover, your ingredients cook at low temperatures.
Thus, your food retains the best flavors since there is no loss of flavor ketones. There is no evaporation – no loss of moisture which results in more juicy foods. Tough cuts retain their color and flavor, with little or no seasoning required.
Fish will taste exactly the way you want it. Vegetables produce a sweater, and undiluted tastes when cooked in low temperatures. Thus, using special appliances will help retain the nutritional value of your food promoting healthy living.