First used in the 1970s, sous vide cooking is about using a better way to heat food. Rather than apply heat directly (such as frying) or using a medium such as air (in roasting), the food is packed in plastic and immersed in water. The air is removed from the bag (hence the name, French for “under vacuum”) so the heat can go straight from the water into the food. Using circulating water rather than air means that the temperature can be very precisely controlled: a good sous vide system can maintain the temperature of a pot of water to within 1 degree Fahrenheit over several hours of cooking time.
A sous vide machine circulates water to keep the temperature exact, which in turn allows for even, consistent cooking compared to conventional methods. Take that salmon that you seared last night for dinner: If you’d cooked it sous vide, it would be cooked to the exact same flaky perfection all the way through to the center.
My main reason for trying this is fish- I can not cook it well. I did a mahi mahi fillet and it came out wonderful. I also love chicken and turkey which is always moist and tender. Takes time but is well worth it with a little preplanning.
I did try a roast- 24 hour cooking- meat was wonderful but didn’t like having to deal with this for over 24 hours. Tried eggs- too long for an egg (45 minutes)which didn’t quite get to where I wanted it (whites not runny). Things that take about an hour- all wonderful!
Don’t know if I like everything better but when you can’t eat fatty meat, condiments, fats for flavor- you need help- this has helped.
I use the Sansaire Sous Vide (got it on sale). There are circulators, ones that include the water bath and even a hack for a slow cooker on line. Did I mention I love kitchen tools!
Check it out…