Cooking traditionally has several forms. Think about how you cook on a regular basis. You most likely use a frying pan, bake with sheets, and pans of various types, and that’s a forward progressing element. You may also boil a few things, and work with a variety of techniques. No matter how you look at cooking, you will have to monitor several elements in order for things to turn out right. But what if there was a new way to work with cooking? What if you didn’t have to pay such close attention to things? That may sound like a microwave, or something similar, but it’s actually something completely different. It’s found with what is known as Sous Vide. This is a type of cooking that is going to revolutionize the way that you see cooking, as it is defined through something so simple, even an amateur can work with it.
The Process of Cooking Takes Time
Name any dish you can think of, and you’ll find that there is a lot of time and energy put into making things work out well enough. That includes something as simple as cooking a steak. Imagine cooking a steak, and wanting it to be medium rare. Doing that on a frying pan, in the broiler, or nearly any other solution will take a bit of expertise. You’ll have to be an expert in order to work with this, and if you’re not careful, you could over do it, under do it, or cause issues with the meat.
Cooking steak may seem simple enough, but it’s one of the hardest things to get right on a stove. If you look at celebrity cooking shows, you may recall several famous individuals discuss the difficulty in cooking steak properly, and that’s just one meat. That’s not including chicken breast, and even pork. Cooking meat is difficult because time, temperature, and doneness all matter.
How could you make this easier? Well, for some, trial and error is the key. They go through the process of burning, under cooking, and so much more. This could take a great deal of time, and could very well waste good meat. To offset that, the notion of Sous Vide has been introduced, and alongside Save It Fresh® bags, you could very well become a master chef, faster than ever.
Sous Vide Defined
The notion of Sous Vide cooking comes with boiling water. That’s right, you are going to boil a steak, and find out that it comes out absolutely perfect. This may sound instance, but it’s the truth. The way that this works is simple enough, you’re going to cook through keeping temperatures at a steady rate, and for a period of time. In order to understand how this works, you have to understand that cooking requires heat.
Heat is given to meat, and other elements through fire or electrical current. It’s done through a pan or any sort of cooking vessel. It’s obvious when you are cooking that something is happening because of the sizzle that you get through the process. Now, when you’re cooking overall, you are going to have gaps in the temperature over time. Pans are good at pulling heat through, but they have warm spots, cold spots, and could take on a level of expertise that most don’t have.
Now, think of a different route. Sous Vide uses water temperature to cook something at a steady rate, without holes in the temperature element. When you use this option, you’ll have a freeze-dried solution placed in the water, and then boiled to the exact temperature you want in order to get a good flavor. The reason why this works is because water temperatures can stay steady at a boiling point. When you put the Sous Vide element in the water, it heats things up to a steady point that you pick, and that’s it. You’ll find that the process allows for cooking times to reduce, and stay steady overall. For instance, you could cook something at 140 degrees for 1.5 hours, and never have to worry about the water going under that temperature, for the course of the cooking. When you cook with a pan, there are lapses in the temperature, making it difficult to keep consistent flavor, and even cooking throughout.
The Perfect Window
When you look into professional cooking times, and where the sweet spot for cooking at desired temperatures, you’ll find that there’s a short span of time. In most instances, your cooking time with traditional methods only lasts around 5 to 10 minutes. In a perfect world, you would have more than 5 to 10 minutes to cook something at a perfect temperature without rises or drops. When you cook at temperatures that are too high, things overcook, and when things are cooked below target temperatures, they become undercooked. That 5-minute window is critical for a chef, and getting to that point takes a great deal of skill and precision.
Now, if you were to compare that window to a window of an hour or more, you would go with the option that gives you a larger window of time, right? Well, that’s exactly what Sous Vide cooking is all about. It’s about raising water temperatures to just the right temperature, and keeping it there while items cook. You could make fish, pork, chicken, and much more with the use of freeze dry technology, water, and the simple Sous Vide element.
Steady As Ever
At the end of the day, the big deal here is simple, steady temperatures. You want to cook at a temperature that is going to help you get the right tastes out of your food. Well, that’s what the Sous Vide element does. It elevates the cooking environment to only the optimal levels, leaving you with perfectly cook, perfectly tasty food. Experimenting with this is not necessary, because you just need to know the temperatures, get water to that point, and place your items in for the right amount of time. Even beginners are finding this to be easier than monitoring food, basting, and trying to hit that perfect 5 to 10-minute window of traditional means. Sous Vide is just a better, easier solution to work with.