Sous vide is a cooking style that has originated from French roots. It involves cooking foods at low temperatures for longer periods of time. In return, chefs who are getting started with sous vide cooking can expect foods that are of a high quality in terms of tenderness, textures, aroma and flavors. This is in addition to the plethora of lifestyle and health-related benefits that come along with consuming foods cooked via sous vide on a regular basis.
Sous vide cooking allows chefs to end up with the same excellent and repeatable quality of food. It is considered among the few cooking methods that incur the least amount of stress from performing. A popularly cited benefit of cooking sous vide is that the food can be frozen and serve later onwards without risk of becoming spoilt or turning bad. Additionally, chefs who are new to sous vide may be wondering ‘what can i cook sous vide?’.
Foods that are popularly prepared through sous vide are such as eggs, pork and ribs. As Sous Vide Wizard advocates, food that has been cooked in this particular way turns our relatively much tastier and juicier than having been prepared via traditional preparation methods such as grilling or using a slow cooker. Consequently, sous vide food is comparatively much healthier. The enhanced flavors from sous vide foods more often than not involved little to no added fat or salt.
Furthermore, a vacuum-sealed pack means that the minerals and vitamins of the food are preserved fully up to the point of plating the dish. Next, there is also a much lower chance of overcooking or undercooking foods with sous vide. By pan frying food, chefs run the risk of cooking a piece of food unevenly. Sous vide allows food to be cooked all the way through and can be seared afterward if necessary.