Sous Vide Bible

What's So Great About Sous Vide?

"Sous vide cooking is the single greatest advancement in cooking technology in decades." — Heston Blumenthal (3-star Michelin chef of The Fat Duck)

Although sous vide cooking is often associated with fine dining and famous chefs, its concept is actually brilliantly simple.

In French, the term translates directly into "under vacuum".

Raw ingredients and seasonings are vacuum-sealed into airtight bags, then submerged into a water bath. This water is gently heated and circulated by an immersion circulator, which is an electrically powered tool that you input time and temperature settings into, then leave to work on its own.

The result: food that is slow-cooked to tender, juicy perfection.

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Enhanced Flavor & Texture

Traditional cooking methods either rely on dry heat (roasting, sautéing, stir-frying) or moist heat (braising, steaming, stewing) — which sap out the moisture and natural flavorings of the original ingredients.

Sous vide, on the other hand, keeps the natural juices of meats and vegetables locked in. This has two taste benefits: one, more intense flavors. Two: beautifully textured food.

Think succulent steaks, melt-in-your-mouth salmon, chicken breasts and pork chops so tender that they cut through like tofu.

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Precision & Consistency

Professional chefs are especially fond of cooking with sous vide because, when done right, it produces excellent results with the utmost accuracy time and time again.

The technique gives cooks complete control — allowing them to apply a level of precision unparalleled within food prep methodologies.

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Ease & Efficiency

Sous vide is the kind of "set it and forget it" cooking technique that's invaluable to multi-tasking chefs and busy at-home cooks.

It takes some time to discover the ideal temperatures and cook times that will yield the results you want — but once you've gotten the hang of it, dishes made by sous vide typically take just a few steps of prep work.

After that, you can turn your attention to other things while the food cooks, and once it's finished, the water bath adjusts to keep the dish at serving temperature until it's time to eat.

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Sous vide cooking leaves the natural structures and juices of meats, eggs, and vegetables completely intact. That means that much of the good-for-you water soluble fat, vitamin, mineral, and antioxidant content stays in your food, rather than evaporating or dissolving into cooking liquids.

Essentially, sous vide helps us achieve the ideal balance between cooking food the way we want to, and consuming it in it most natural form.

Questions? Get in touch with us here.