{"id":5686,"date":"2016-11-06T09:34:42","date_gmt":"2016-11-06T16:34:42","guid":{"rendered":"https:\/\/pantryparatus.com\/?p=5686"},"modified":"2016-11-13T10:02:13","modified_gmt":"2016-11-13T17:02:13","slug":"introducing-sous-vide-cooking-method","status":"publish","type":"post","link":"https:\/\/pantryparatus.com\/articles\/introducing-sous-vide-cooking-method\/","title":{"rendered":"Introducing the Sous Vide Cooking Method"},"content":{"rendered":"
Though based on ancient cooking principles, sous vide technique is a new method of cooking that is gaining popularity among home cooks today. Consequently, a lot of people have various questions about this process and the equipment used. To help you get the hang of it, we\u2019ve put together some answers to various questions you may be asking about this cooking method.<\/p>\n
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Sous vide cooking technique is a method of cooking whereby the food ingredients are inserted in a vacuum sealed plastic bag and submerged in a temperature controlled water bath to cook. Previously, this technique of cooking was used solely in the industrial food outlets and restaurants, but it is gaining traction among home chefs today.<\/p>\n
Just like most cooking methods, this technique has its unique benefits. Sous vide cooked food retains most of its natural flavors, nutrients, and succulence. Also, you get to control the temperatures so that you can determine which proteins to denature, or so. The method is time-saving since you can put different foods in a single water bath to cook at once. In addition, when cooking, you can continue with other activities and not worry about food burning or overcooking. You also get a uniformly cooked food.<\/p>\n
These kinds of plastic used in the sous vide technique of cooking are considered safe by FDA. Of importance is to keep off any brands that promote budget plastic bags as they might contain PVC. Another alternative is to use canning jars in sous vide cooking though these could be limiting.<\/p>\n
It depends on with the amount of time your food is expected to take to cook. In case you are cooking anything that can take less than four hours, vacuum sealing won\u2019t be mandatory. Instead, you can use freezer bags. Of importance is to leave a tiny space in one corner of the bag to let air out before sealing. This is actually called \u201cThe displacement method\u201d.<\/p>\n
On the other hand, it is more fulfilling to use a vacuum sealed bag when cooking for long, like 72 hours or more. You don\u2019t want to risk a bag failure, which can easily cut your expectation short by ruining your scrumptious short ribs after you\u2019ve been waiting patiently for such long. Do you?<\/p>\n