Sous vide, which means under vacuum in french, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method. Why should I cook sous vide? Sous vide cooking utilizes precise temperature control with circulation to produce results that you cant achieve through any other cooking technique. The reason when using traditional methods of cooking, you dont have control over heat and temperature. Consequently, its very difficult and time consuming to consistently cook great food. Food ends up overcooked on the outside, with only a small portion in the center that is cooked to the temperature you want. Food loses flavor, overcooks easily, and ends up with a dry, chewy texture. With precise temperature control in the kitchen, sous vide provides the following benefits: consistency. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.
Taste – Food cooks in its juices. This ensures that the food is moist, juicy and tender. Waste reduction. Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume. Flexibility. Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.