Sous Vide literally translates to "under vacuum," but in today's modern kitchen, it means so much more. This popular technique is implemented by chefs across the country, from famous names like Paul Bocuse to home chefs looking to up their game. But what are the true advantages of sous vide, and why can it be so beneficial to Metro New York foodservice operations?
The benefits of sous vide cooking are wide ranging. First of all, sous vide provides a method where overcooked and damaged food can be easily avoided. By maintaining the temperature and overall cooking environment, it's easier to control the quality of your final product. And when you can avoid overcooked and damaged food, you can also avoid waste.
Second, sous vide cooking seals in juices and aromas. Whether you're cooking or utilizing sous vide methods for their aromatizing abilities, the desired smells and flavors are literally sealed under vacuum. If you're looking to transmit flavors with greater intensity, sous vide makes it easier than ever. This also leads to increased yields on proteins and meats.
Finally, sous vide makes it easier to cook and store food for later use. When you cook and store product in the same water, it eliminates the potential for oxidation and allows for longer storage periods.
How sous vide works
The food is cooked for a long time, sometimes more than 24 hours. The sous vide employs hermetically sealed plastic bags that are dipped in hot water well below boiling point (usually around 60°C). This prolonged exposure to lower cooking temperatures offers ideal cooking conditions that eliminates the potential for damaging product while enhancing flavor and aroma.