Why cook sous vide?
1. Sous vide food is tastier … and infinitely more appealing. As food is vacuum sealed in a sous vide bag, it doesn’t dehydrate or lose its form while cooking. The original weight, flavour and natural colour and aroma of the food are not lost. It also means you can use less expensive or forgotten cuts of meat to greater effect!
2. Sous vide food is healthy Due to the enhanced flavours of sous vide food, little or no additional salt or fat is needed during cooking.
3. Consistently good results With extremely precise temperature control, the same dish can be prepared time and time again achieving the same results. The sous vide water bath is renowned for its unparalleled accuracy in temperature control. Sous vide meat is tender and moist, and vegetables retain their crunch and colour.
4. No more undercooked or burnt food With sous vide this is never an issue. Food will cook all the way through evenly at a low temperature and can be browned or seared afterwards. It’s virtually impossible to overcook food in a water bath.
5. Organise your cooking time Probably one of the best things about sous vide cooking is that it offers you more control over your timings. Food can be prepared and vacuum sealed up to a day in advance and left to cook slowly in the water oven. You can come back and serve up your meal whenever you’re ready and you can even sous vide your food overnight!
6. Quick and simple meals A sous vide water bath is just as easy to use as any slow cooker. Once you’ve prepared the food to be cooked (which could be as simple as vacuum packing a steak), it’s as easy as placing the bag in the water bath at the right temperature. Many meals can be prepared and cooked in less than 30 minutes!
7. Cooking large quantities Sous vide cooking also makes it easy to cook many individual portions for a large group, taking the stress out of those large functions.
8. Possible savings A sous vide cooker is a worthwhile investment for your kitchen. Sous vide cooking can help minimise food wastage by preparing individual portions, plus the water bath uses less energy compared to gas or electric ovens.
9. Extended shelf life Foods cooked using the sous vide method should be quickly cooled and frozen if required, then thawed and reheated later.
10. Cooking sous vide has many benefits By cooking food at lower temperatures for longer, you can expect enhanced textures, flavours and tenderness. Plus, vacuum sealing food means that vitamins and minerals are not lost during the cooking process unlike boiling or steaming.