Sous Vide Cooking
Sous vide cooking is used by the world’s best chefs to achieve amazing flavor and texture. The technique that relies on a precise, temperature controlled circulator. Food is vacuum sealed and cooked at a gentle temperature in a precisely controlled water bath.
It allows achieving perfect, repeatable results every time, which is ideal for delicate foods such as lobster or fish. Sous vide cooking is great for retaining vibrant flavor and texture in vegetables, and long cook times on secondary cuts of meat without drying them out.
Benefits of sous vide cooking:
- Exact doneness for delicate foods
- Low-stress cooking by eliminating short windows of time for perfect doneness
- Meals can be prepared ahead of time and still taste delicious; even days later
- Serving delicious, tender and moist cuts from tougher cuts that are less expensive
Sous Vide Cooking Meat Under Vacuum
Sous Vide Salmon