The Modern & Efficient Way of Cooking
If you enjoy cooking, then it is great; however, cooking is more fun and exciting when you are interested about the science and process of cooking using modern techniques and tools available these days. Sous-Vide is one of the most common and modern way of cooking gourmet food. It is widely-used by many professional chefs around the world.
Sous-Vide is a french word meaning “under vacuum”. By its definition, it is a modern cooking technique where the food is slowly cooked in water bath (up to 96 hours or more) with precise and controlled temperature. We got our Polyscience Sous-Vide Circulator as a Christmas present ourselves on year 2015. Since then we have been enjoying tender, juicy, and delicious meats and food. It is not just meat that you can cook sous-vide , but also vegetables, eggs, fruits, and more.
Cooking sous-vide is one of my favorite modern and efficient way of cooking. It is so easy, that every time you eat the food cooked in sous-vide, you just feel amazed and rewarded on how delicious it turns out without too much effort! One of the best inventions in kitchen tools technology and highly-recommended, especially the PolyScience Professional Sous Vide Circulator. This circulator is a bit pricey but worth it if you are enjoy cooking home cooking quality and healthier food.
Sous-Vide cooking only takes a few steps. Regardless, if you want to spare extra leisure time cooking delicious recipes or you are too busy, you can use sous-vide. It makes life and cooking easier. Just spare a little time prepare it, and then you get the food ready. You can even make and prepare your sous-vide food ahead of time, freeze it, serve and eat it when it is ready.
Sous-Vide Kitchen Tools
- Good-Quality Vacuum Plastic Bags
- Vacuum Sealer Machine (PolyScience is one of the best!)
- Sous Vide Circulator (PolyScience is one of the best!)
- Water Bath Container or Any Big Container for Water Bath
Basic Steps in Cooking Sous-Vide:
- Depending on the meat or food you are cooking sous-vide, you need to check for sous-vide temperature. You can check on the sous-vide cooking guide chart from my favorite website SousVideSupreme.com.
- Once you know the temperature, prepare the meat. Make sure that your hands are clean or use cooking hand gloves. The meat shouldn’t be wet. Make sure to wipe excess liquid using a clean kitchen towel before you season (usually salt, black pepper, and other desired spices) the meat.
- After seasoning the meat, put the meat in the vacuum plastic bag.
- Vacuum and seal the plastic bag using your vacuum sealer machine.
- Prepare water bath and then setup or attach the sous vide circulator onto the water bath container. If you don’t have the container, you can use your big stainless cooking casserole. Make sure that you fill the water at least to the MIN or minimum level of the sous vide circulator.
- Set recommended cooking sous-vide temperature and time on the sous vide circulator settings.
- Cover the water bath and just wait until it is done. Usually the circulator will alarm or beep when sous-vide cooking is finished.
For example, if you want cook sous-vide tender spare ribs, you need start cooking it sous vide 3 days ahead of time. You prepare the spare ribs using the basic steps above, set the cooking temperature to 62 °C / 144 °F for 72 hours or 3 days. When done, your spare ribs will be tender and juicy. You will be getting extra juice when the sous vide when cooked. You may save that and cook it as sauce on the side. On the other hand, you can add some color to your spare ribs and grilling it quick in the oven for a few minutes or by frying it quick on the heated cooking oil until the outer layer looks greats and brown. One of the best tender spare ribs ever! Worth trying.
For more information about the sous-vide cooking process and why you should consider cooking sous-vide, check out this Sous-Vide video from one of my favorites, ChefSteps.