Sous Vide is one of the types of thermal processing of products, along with cooking, frying and other processes in the kitchen. The product is placed in a vacuum and cooked for a long time at a controlled temperature (from 47 to 80 degrees) in a water bath. Products prepared using this technique do not lose a single percent of their useful composition, and sometimes they change their taste.
The disadvantage of this technique is a long cooking time and specialized equipment, which is available in some restaurants. But even at home, you can create all the conditions for cooking sous vide.
But some housewives, without knowing it, still used this technique in their home kitchen. Are you familiar with the recipes for cooking meat or lard, wrapped in a plastic bag and simmering over low heat? As a result, it is soft, juicy and healthy.
The su vide technology requires the following devices:
- special bags in which products do not float during cooking and are hermetically sealed,
- evacuators to remove all air and close the bag,
- a thermostat that maintains a constant, uniform thermal regime.
All this is not cheap, and therefore this technique is a priority for restaurant establishments. And if you see it on the menu, order a sous vide dish – you won’t regret it.
And do not be confused by the low temperature regime, in which meat or fish are mainly cooked. Sous vide has an effect similar to sterilization, which kills all dangerous microorganisms. At the same time, it is very important to follow the cooking technique and the ratio of all ingredients.
Sous vide salmon
1. Place the salmon in a zip-lock bag, add a little salt, seasoning and a teaspoon of vegetable oil.
2. Gently place the bag, zip up, into a container with warm water – the air will come out of the bag.
3. Close the valve and leave the bag in water for one hour. When the fish is pale pink in color, it is ready.