1. What is Sous Vide?
In the Sous Vide method of cooking, food is sealed inside a plastic bag immersed in water and cooked at a lower temperature. Sous Vide allows for greater control and evenly cooked results. Using the Sous Vide method is surprisingly easy. You no longer have to worry if food is overor undercooked. The Sous Vide method holds food at the perfect level of doneness for much longer than regular cooking methods would allow.
2. What are the basic steps to cooking Sous Vide?
First, make sure the food you are cooking is in a sealed plastic bag or vacuum-sealed bag. Submerge pouches into the water bath only after the liquid has reached your desired temperature. Cook for at least the minimum amount of time called for in your recipe. Cooking longer usually does not alter your result except when cooking delicate foods like fish or foie gras. When you’re finished cooking, remove each pouch carefully from the water bath. Note: Meat, poultry, or fish can be seared in a hot pan or on the grill to create a crisp surface immediately before serving.
3. What kind of foods can you cook Sous Vide?
While most types of food will benefit from the Sous Vide method, it is especially beneficial for meat, fish, and other seafood that might otherwise overcook. Vegetables, eggs, and many different types of fruit will yield a delicious result when cooked Sous Vide. Plus, it’s ideal for making sauces, cheeses, and yogurts—anything that requires a precise temperature.
4. What about seasoning?
Unlike traditional methods, the Sous Vide method retains the robust, natural flavor of your food. Keep this in mind if you choose to season your food. You may want to begin with a light application of basic flavors first.
5. Is there any type of food I shouldn’t Sous Vide?
We do not recommend cooking white and dark meats together as they require different cooking times. For example, any whole bird (chicken, duck, etc.) should not be cooked whole. You may break down each part first and cook separately.
6. What should you do if a pouch floats?
We recommend weighing the bags down by clipping them onto the side of the pan. Be sure food inside the bag is below water level. If a properly sealed plastic bag develops air and begins to float in the middle of the cooking process, make sure it was not contaminated with bacteria. If the water bath develops a color or smell, the plastic bags may not be sealed. Discard any plastic bags you find unsealed during the cooking process.