Sous Vide at Abt
An amateur home chef can only continue to grow their skills by taking on new challenges. You can conquer the basics, but every now and then, your meal may call for some experimentation. As far as cooking strategies go, sous vide may be the perfect place to start.
What Is Sous Vide?
Sous vide is a French cooking method that consists of placing your food in an airtight bag and submerging it in a heated water bath in order to cook it slowly and evenly. This method is mostly used to cook cuts of meat, but because it is essentially precise poaching, it's also great for cooking eggs. If you're still craving a nice brown sear on your meat, just take it out of the bag once it's done and throw it on a sizzling hot skillet. One of the benefits of cooking this way is that the nutrients and moisture stay locked in the bag, guaranteeing tender food infused with an abundance of flavor. Because everything must be vacuum sealed first, you can even make meals and store them for later if you're too tired or busy. Ultimately, sous vide is ideal for those who tend to overcook meat, desire to multitask in the kitchen, do not want loads of dishes, have dietary restrictions, and are willing to learn something new. This method is perfect for those who seek low-maintenance cooking with consistent results. While it may sound simple, there truly is a science to perfecting sous vide and many factors that assist the process, such as tools and temperature.
How To Sous Vide
Before preparing your ingredients, it's important to have proper tools from brands like Anova or Breville in order to sous vide successfully. An immersion circulator is what heats the water and maintains the set temperature once it's reached; some of these devices even work with mobile apps. This circulator will clip to the side of your choice of cooking vessel, which is completely up to you so long as it can hold what you're cooking along with the water. Some cooks prefer a pot, while others invest in containers specifically designed for this process. Finally, you'll need a bag to put your food in. To do this method accurately, a vacuum-sealed bag is suggested, although DIY chefs at home can feel free to use a plastic storage bag. Because the temperature of the water will be under the boiling point, it's completely safe to cook your food using plastic, and vacuum-sealed bags are especially safe because they are BPA-free. Once you've gathered your tools, you can begin seasoning or marinating your meat or veggies with spices, herbs and other aromatics. Avoid too many liquids or sauces as this can interfere with the seal. Then, close the bag as tight as possible. Try moving your food around just to double-check that the seal is airtight. Fill your cooking vessel with water and set your immersion circulator with the temperature and time needed for your food. Once your circulator tells you the temperature has been reached, you can submerge the bag. As sous vide does the job for you and requires no flipping or prodding, feel free to work on other dishes during this time. When the timer goes off, you can remove the bag and let it rest for 15 to 20 minutes before eating.
For questions about the immersion circulators and other tools we carry, call us at 800-860-3577. More information about this cooking method can also be found in our sous vide guide.
