SOUS VIDE – BRINGING MICHELIN STAR DINING TO YOUR HOME

SOUS VIDE: BRINGING MICHELIN STAR DINING TO YOUR HOME It's been a well-kept secret amongst the world's top chefs for some time but home foodies are now using the technique to bring fine dining to their homes. WHAT IS SOUS VIDE? The French word Food is vacuum-sealed 'SOUS VIDE' in a pouch The food becomes tender (pronounced soo-veed) translates as 'under vacuum'. without losing its original colour, nutrients, and texture. and then cooked slowly at low temperatures. Sous Vide cooking is not difficult or only for the realm of the professional cook and is quickly finding its way into the kitchens of many homes across the globe. Sous Vide involves heating foods to the right temperature, for the right length of time. A BIT ABOUT VACUUM PACKING Vacuum packing is a method of packaging, storing, preserving and then cooking food. Most of the bacteria is expelled from the bag as the air is removed, providing a very safe and hygienic method of food storage. Vacuum packing also helps maintain the product quality and size. Food can be hygienically stocked in vacuum pouches for storage in the fridge, offering a very convenient way of meal preparation. Using this method, the life of food can be extended by three to five times. The benefits of sealing food under vacuum include: Eliminating oxidisation Of course, vacuum packing is a vital part of the Sous Vide O Preserving delicate flavours & oils cooking process, one of the most important culinary innovations of today. O Preventing freezer burn Maintaining natural moisture WHICH CELEBRITY CHEFS ARE CHAMPIONING SOUS VIDE? Sous Vide has long been championed by the who's who of today's acclaimed chefs, including a number of household names such as: Simon Raymond Blanc Heston Gordon Thomas Blumenthal Ramsay Keller Rogan SOUS VIDE vs CONVENTIONAL COOKING Some of the questions most commonly asked by home foodies relate to the benefits of Sous Vide when compared to conventional cooking techniques. Sous Vide Conventional Low and monitored temperatures can prevent meats from being overcooked and becoming dried out. Food is exposed to heat levels that are much higher than the desired internal cooking temperature; easily becoming dried out and overcooked. Food can be seasoned and packed with small amounts of seasoning or marinades that would normally be required in large amounts. Large amounts of seasoning or marinades are required to achieve the desired flavour. Little shrinkage and loss of juices. Collagen begins to denature at 60°C squeezing meat fibres leading to a release of juices (containing water) and shrinkage. Enhanced nutritional quality; the sous vide technique preserves many nutritional qualities that other cooking methods tend to destroy. Nutrients get lost during conventional cooking either due to the effects of heating or becoming 'washed out' in water. Achieve new textures from vacuum packing alone. N/A Brighten the colour of many foods. N/A Achieve perfectly consistent results since time and temperature are rigidly controlled. Consistency is difficult due to the lack of precise control with traditional cooking methods. Summarised, the main benefits of Sous Vide include: Enhanced flavours Healthier dishes Lack of shrinkage Consistently good results Easy bulk cooking O Better textures and tenderness Ability to freeze or cool for longer periods Eliminating overcooking and drying out of meats Quick and easy meals WHAT CAN BE COOKED SOUS VIDE? Sous Vide is the ideal way to cook: Meat Fish Eggs Vegetables .almost anything can be cooked with this technique; including fruits! You can even make custards, cheese, yogurt and cakes. BUT BRINGING SOUS VIDE TO THE HOME Sous Vide is fast > Vacuum Sealer becoming a technique used by home foodies. Vacuum Sealer Bags To get started, the following equipment is needed: Water Bath (or Thermal Circulator and Container) The Sous Vide process is easy and straightforward: 1 2 Vacuum seal chosen food in food-grade vacuum sealer bag (liquids can only be added here if using a chamber vacuum packer, not vacuum sealer) Place the sealed vacuum bag in a water bath that has been brought to the designated cooking temperature. 4 3 Let food cook for at least the time specified in the recipe...cooking for İonger will not overcook the food. Remove from the water bath and sear in a hot pan, on a grill or with a blow torch to create a browned surface and impart a caramelised flavour. There has never been a better way to consistently bring fine dining to the comfort of your own home easily and quickly. Give it a go yourself and you’ll never look back! Brought to you by SousVide Tools.com SOUSvide tools.com