When it comes to cooking, you may already know the basic methodologies. There are some simple things that are done, and there are complex techniques as well. Within the idea of options, you’ll find many chefs and individuals speaking about Sous Vide cooking. This is a method that has a relationship with boiling, but not in the way that you may think. In traditional boiling methods, you place an item into a pot of boiling water and wait for it to cook through. This option is similar, but with an added element overall. You will find that vacuum sealing or freeze drying goes hand in hand with this solution. You’ll even find some people using Save It Fresh bags, as a premier solution for working with this type of cooking methodology.
Isn’t It Just Boiling Water?
The biggest hurdle that you will face when trying to define what Sous Vide means, is that of boiling. Nearly everyone that hears about this method immediately pictures boiling water. Yes, that is what is happening, but that is not what you’re doing with the products that you place in them, at least not in the traditional sense.
Defining boiling is easy. You simply turn up the heat on a pot of water, and watch it boil. When it starts boiling you put pasta, meat, seafood, or other options into it, and it will be done in due time. That doesn’t seem too complex, and in fact, it’s not. So what does Sous Vide take from this? The boiling part, but with a more controlled relationship.
Defining Sous Vide As A Word
Sous Vide is a French term. It’s a noun that means partial cooking with vacuum-sealing and cooling. Under that literal definition, you may find that “vacuum sealing” is a close relative of the defining line. Here’s where things get tricky. People assume that this methodology just means boiling food in a plastic bag. That’s not what is happening outright. While there are plastic bags, they are not just throw into a sandwich bag, for instance, and put in water. There’s more to it.
In order to fully understand how this works, you’ll need to define the methodology with the process of cooking and the results that you will get. This can become a bit complex, but when you see how Save It Fresh bags and Sous Vide machines work together, things become a lot easier to understand.
Cooking Without A Machine
Before getting into the more popular machines that chefs are using today, let’s first define what Sous Vide means on a stove top. Cooking in this method is not a complex thing to start with, although there is some finesse that is needed. When you look at this from the perspective of a stove top, you’ll need to understand that it’s a matter of cooking with water (as defined above). To do this, you simply fill a pot with water, and you get it to boil. Once it’s boiling you will need to have a gauge on the temperature, and if it is at the rate you want it to be at, you’ll add your cooking product.
Let’s for instance say that you wanted to cook a 1 inch thick steak. You would need to ensure that the water is at the right temperature through the cooking process, which could take up to an hour. Now, once you have the temperature to the right ratio, you will put a freeze dried, vacuum sealed steak into the water and bring the water back up to the right temperature. That’s it. You then wait for an hour, sear the meat after it’s done cooking, and you have yourself a perfectly cooked steak.
At the core of the cooking process, that’s what you’re going to be dealing with. Boiling a vacuum sealed bag. However, the placement of the bag, the temperature, and the time all have to be precise for this to work properly.
The Machine Sous Vide Element
There are a lot of people that are recommending a variety of different machines to do this for you. When you look into Sous Vide machines, you’ll find that they are simple. Popular options like the Joule, look like a pipe. You place them in a pot of water, and they heat the water through electrical current to the right temperature, and then it stays at that temperature for the life of the cooking cycle. That really is it. The machine does the work, you don’t have to worry about it.
Now, the difference here is in the temperature of the water. When you are using a stove, there are fluctuations that change the temperature of the water, and getting to a static heat solution can be somewhat difficult overall. When you utilize a machine, you don’t have to worry about that. This is especially true with modern offerings that use mobile applications. Going back to the Joule option, you’ll be able to use a smartphone or tablet to control the temperature of the machine, and the water as a result. Cooking can become as simple as prepping, and then boiling, that’s it.
The Bags Matter Here
Mentioned above has been the notion of using Save It Fresh bags. These bags are made for vacuum sealing, and machines that vacuum seal. You cannot move forward with working with the defining lines of Sous Vide in any sense, without a strong bag. You cannot simply get a sandwich bag, for instance, and use that to work with this cooking method. You have to use vacuum sealed elements that can withstand the heat that you’re going to put through it. Not everything works well with high heat, so you’ll need a strong option that is made for this method.
The methodology of Sous Vide was invented in the 18th century, and has been utilized throughout French cooking for some time. However, today, there’s a lot of people focused on it as it’s low cost, easy to use in small spaces, and can cook a variety of foods evenly, faster, and with relative ease.