What is Sous Vide Cooking?

Sous Vide Cooking 

Many people think Sous Vide Cooking is difficult and only can be perfomed in a commercial kitchen, well how things have changed over the past few years Sous Vide has become extremely popular with budding home chefs turning basic meals into 5 star restaurant quality food it's really that simple! But let's discuss a little more about Sous Vide Cooking.

Are you looking for an easier way to cook steaks, seafood or any of your favourite dishes and have them turn out perfect every time? Do you want a space saving kitchen appliance that will also save time and money while letting cook your family’s favourite restaurant quality meals at home?

Try Sous Vide Cooking today and experience a new way to create incredibly healthy and delicious meals right on your countertop. Sous Vide Cooking makes it easy for anyone from the novice cook to the professional chef to effortlessly create award winning dishes quickly and easily without any mess or extra cleanup. When you cook the Sous Vide way, you will experience some of the most tender, flavorful meals you have ever cooked.

What is Sous Vide Cooking?

Sous vide, (pronounce soo-veed), is a cooking technique that makes it extremely easy to cook food, but which few people actually use.  All you have to do is boil water and then place the vacuum sealed food into the water. You then set the cooking time and simply pull out the food when it is done cooking. You get the right doneness every single time. 

But what exactly is sous vide cooking? First, the food is placed in a plastic bag and it is vacuum sealed. This means that all the air is sucked out of the bag and all four sides are sealed to be air and water tight. The bag is then submerged in water or is sometimes steamed. It is much easier to precisely control the temperature of the food when you sous vide, therefore getting a much more evenly cooked result, but it also extends the cooking time, sometimes by hours.

This cooking method was first recorded at the end of the 1700s, but was only popularised in in the 1960s and 1970s, when it was discovered that foie gras cold be cooked via sous vide and it would have a much better texture and flavor. It became more and more popular and was tested on a variety of different foods. Over time, it became known as the best way to cook food for even doneness and without the loss of flavorful fats. It is now easy to find proper temperature and cooking times for just about anything you might want to cook using this method.