Sous Vide Buying Guide
Sous Vide is a very popular method of cooking today and, endorsed by celebrity chef Heston Blumenthal it is becoming more widely used in restaurants. Sous Vide is French for “Under Vacuum” which in cooking means food is sealed in a vacuum pack or food-safe plastic bag and cooked in a controlled temperature environment water bath. The beauty of this style of cooking is that it locks in moisture, keeps food’s flavour and protects the nutrients. You are able to cook almost any food using a Sous Vide cooker but it does take longer than conventional methods. The results are sublime dishes! Sous Vide ovens are available in different sizes, from countertop to free-standing depending on your restaurant kitchen needs.
Points to Remember:
- Always use extremely fresh ingredients.
- See where the bag is placed, if it floats to the top of the cooker; remove it because this could be a sign of bacteria in food.
- If you cook food in a Sous Vide oven to use it later, it must be chilled immediately so place the bag into iced water as soon as cooking is finished to stop bacteria growing.
- Keep a variety of vacuum bags sizes available for different dish cooking and a vacuum bag packer – useful for sealing food pre-cooking.