Sous-Vide Cooking

Students of culinary arts programs should always be looking for new ways to innovate their cooking . If you’re currently looking for a method of preparation that can revolutionize a number of your favorite dishes, you may want to try sous-vide cooking. One of the most versatile styles out there, sous-vide translates from French to mean ‘under vacuum’ and refers to sealing in the nutrients and natural flavors of a given ingredient.

When cooking sous-vide, the goal is to use a low temperature to tenderize meat or vegetables while not burning away any of the natural flavor. For example, many individuals choose to use this method when preparing tender meats or vegetables such as bell peppers, carrots and broccoli. Begin by determining what flavors you’d like to highlight in the dish. Seasonings should be kept minimal, but a touch of salt, pepper or other accouterment can be added to your main ingredient to increase taste.

Next, you’ll have to seal the contents of your dish in a container. Most individuals use a heavy duty resealable bag or plastic wrap and a vacuum sealer. Once the ingredients are placed in the bag, submerge them in a bath of warm water or an immersion circulator. While all ingredients will require a  specific temperature, most sous-vide dishes will be prepared at or below 195 degrees Fahrenheit.

Once you’ve cooked the dish in its immersion circulator or other warm water, you’re almost ready to serve. Remove the dish from its container and plate it accordingly. If you want, you can add a quick garnish or sear the meat or vegetables to your liking. From there, you should be ready to present it to your friends or family. Bon Appetit!