Upscale restaurants and experienced chefs have been using Sous Vide cooking method for years to achieve the right level of doneness. However, nowadays, the term is loosely used to describe food cooked in a precisely heated water bath. So, originally Sous Vide was referred to a cooking method where food is placed in vacuum-sealed container/bag and further cooked in a water bath at a controlled temperature. The result? Perfectly cooked food, which is not cold inside, does not have raw centers and neither has overcooked outsides. Next, the food is vacuum-packed and immersed in water until it achieves a uniform temperature. “Sous Vide” refers to French cooking technique, which translates to “under vacuum.” First things first, what is Sous Vide? While the actual cooking technique is quite simple, the term may confuse many people.
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