It is manner of cooking, whereby, food (mostly meats and vegetables) is sealed in a plastic bag and kept in a temperature controlled water bath. The temperature is lower than usual, since it has to be maintained over a longer period of time. While meats are mostly kept in such a condition for up to 96 hours at temperatures ranging from 44C to 60C, vegetables need lesser hours but higher temperatures.
Throughout history, a multitude of names have been put forth; each claimed to have invented the technique however, Benjamin Thompson is widely accepted to have introduced the concept in 1799. Sous Vide reemerged around the 1970s, when George Pralus of Troisgros used it to cook the perfect “Foie Gras” (a type of dish made of the liver of a duck or goose, that is especially fattened).
Conventional cooking methods might put you at risk as it is sometimes very difficult to get the temperature right and mostly, the juices and aroma are lost in the process, thereby compromising on the natural flavors of the dish, but sous vide definitely knocks out this in convenience by accomplishing better texture, properly cooked insides, negligible chances of overcooking and an impeccable maintenance of flavors and aroma.
A very handy tip to consider, while ‘Sou Vide-ing’ your wanted dish, is to moderately coat the plastic bag with oil to make sure that the dish doesn’t stick to the sides. You don’t want those beautiful, fine cuts to lose their shape or sharpness. Introducing a regular cook to this complex, yet addictively interesting technique from the world of culinary experts, makes sure there is absolutely no going back!
If you’re apprehensive about the safety of the plastic bag, you need not worry; the bag is made of polyethylene and is widely used in containers at biological labs. According to various authentic studies, polythene bags are the best alternative to cheap plastic bags, which must be avoided at all costs. To replicate the method a bit inexpensively, a container of cold water can be kept on a stove with a thermometer placed in it. The only downside to this would be that the food will have to be checked over and over again, since the temperature will be fluctuating.
Contributed by Jehanzeb A Khan who’s alternative ego is that of The Bearded Chef. He loves cooking and cigars and has a jazzy wit!
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