Last updated on May 29th, 2020 at 05:49 am
Sous vide cooking has become a popular technique in modern kitchens.
This method offers perfect juicy and tender meat.
Modernist Cuisine reports that this technique is perfect for preparing seafood and meats, as it proves to be effective in ensuring that your meals are done.
This technique has been made even easier by the use of vacuum sealers.
But how do you use a vacuum sealer for sous vide?
Sous vide cooking is all about the temperature.
To start, you should first seal the ingredients in an airtight polyethylene/plastic bag.
Mostly, the food can be cubes of veggie, slices of fish imparted with spices or flat cuts of meat.
Then submerge the package in a water bath for a set time or until it comes to a certain temperature.
After you remove the food from the water bath, you can poach or sear it depending on your desires and finally serve it.
You can also preserve the pouches in the freezer or refrigerator.
When using a vacuum sealer for sous vide:
Make sure the sealer sucks all the air out of the bag.
Ensure the bag doesn’t have a hole before and after sealing.
Small pouches are usually great when it comes to sous vide.
Avoid re-using the plastic bags for sous vide; re-using bags can transfer spices to different foods.
What does a vacuum sealing your food do in sous vide.
Keeping the flavors
Your food is not in direct contact with water, also water doesn’t leak into the sous vide pouches.
Sealing your food traps the flavor and juices in the pouch instead of leaking it into the water bath.
Prevents bags from floating
Plastic bags containing air float, leaving some parts of your food out of the water and possibly at dangerous temperatures.
If you suck more air out of the bag, there will be fewer chances of your food floating.
Increased holding time
A major advantage of vacuum sealing over other sealing methods is that the food can be stored for a longer period after or before cooking.
Also, removing air from the bag promotes evenly cooking. Other methods of sealing sous vide foods such as zipper bags; don’t prove as effective as vacuum sealing.