Nowadays, chefs can show off their menu by writing things like “Roasted strip cooked during 24 hours” which tempts the diner to savor that dish. The important thing is to understand the benefit of cooking the products with this method and understand well what it is about.

We go for the basics; this is a system and therefore consists of several phases. First we have the “Sous-Vide”, we talk about sealing a product in a bag in an environment practically without oxygen. This can be used both for conservation and for cooking; now if we talk about Sous-Vide Cooking is to apply heat to this product in the bag (which must be heat-resistant) and in a constant temperature controlled environment. This environment is usually water or water vapor (which is the best heat conductor). Fundamental is that in many of the cases, we look for tender, sweet and juicy textures. This is obtained by applying, in the second phase, the discipline of slow cooking, which is cooked at a controlled temperature and long time: starting from 45 minutes and going through more than 48 hours. The latter is not exclusively associated with the Sous-Vide; we can achieve similar textures with cooking methods such as candied, poached and braised. Continue reading “Sous Vide cooking system”