Sous-vide (from the French sous-vide, which means “under vacuum”) is an innovative cooking technique that allows chefs around the world to achieve unprecedented results in preserving the flavor, texture, and nutritional properties of food.
What is sous-vide: Principles and essence of the technology
Sous-vide represents its unique culinary technique, in which products are sealed in hermetic vacuum bags and cooked at relatively low temperatures (typically between 62°C and 87°C) for a precisely determined time. Using this method, one can achieve results that are impossible to obtain with traditional cooking methods.
The technology is based on precise control of temperature and time, effectively eliminating the human factor and allowing for the ideal, easily reproducible results every time. The best restaurants in the world have been using this technology for over 10 years.
History of the development of sous-vide technology
The history of sous-vide began not with cooking, but with science. In 1799, the famous scientist Benjamin Rumford proposed the original method of cooking broth using a vacuum and hot steam. However, chefs referenced his discoveries in the 1960s of the 20th century.
The sous-vide method was first used in industrial production for preserving products. Only in the second half of the 20th century did it begin to be used in the kitchens of star chefs, primarily in France. In 1974, Georges Pralus, the chef of the Troisgros restaurant, prepared foie gras vacuum-packed. The quality of the pastry retained its texture, and it turned out to be incredibly tender.
Approximately at the same time, at a conference in Salzburg, scholar Bruno Goussault presented the results of his innovative research on the preparation of dishes with this method. Currently, Goussault is considered a leading expert in the sous-vide method.
Main Advantages of Sous-Vide Technology
Culinary Advantages
The sous-vide technology offers significant advantages for restaurants, as well as in home cooking:
Uniform temperature distribution: Cooking sous-vide allows achieving a uniform temperature distribution throughout the product, which ensures a consistent level of readiness dishes – where they are not overcooked, not undercooked, and do not remain raw.
Preservation of juiciness and aroma: Due to the low-temperature processing, the membrane cells of the product remain unbroken, which contributes to the preservation of juiciness, flavors, and enhances the overall quality of the dish.
Preservation of beneficial properties: Low-temperature processing retains beneficial fats and vitamins, which deteriorate at temperatures above 90°C. Beneficial light fats found in meat and fish are easily damaged at high temperatures in the presence of acids, yet sous vide technology keeps these properties intact.
Preservation of vegetable structure: The sous vide technology preserves the freshness of vegetables, the crisp structure, and vitamins – achieving such results is impossible with traditional methods.
Practical Benefits
Process control: Correctly selected temperature, cooking time, and marinating can yield any product to be tender and juicy. Since the temperature is lower than that of boiling water, there is almost no risk of overcooking.
Reduced loss: Losses of mass when cooking in a vacuum package decrease by up to 8%, compared to traditional methods, where the indicator can reach 37%.
Time-saving: Sous vide significantly saves time, as it does not require constant supervision.
Extended shelf life: Sous vide prepped fish can be stored for 4-6 days, pork for 15-20 days, and vegetables for up to 45 days.
Essential Equipment for Sous Vide
Basic Equipment
To prepare using the sous vide method, specialized equipment is required, which ensures precise temperature control:
Immersion Circulator: This is the most modern device used for preparing sous-vide meals. It allows you to control the temperature with precision down to a degree. A compact device is generally sufficient to immerse in the water and set the necessary mode.
Vacuum Sealer and Bags: For effective hermetic sealing of products before cooking at low temperatures, a vacuum sealer and special vacuum bags are required.
Water Bath or Convection Oven: You can prepare sous-vide using either an immersion circulator or a convection oven.
Equipment in Ukraine
Prices for sous-vide equipment in Ukraine vary depending on the type and functionality:
- Budget vacuum sealers: from 1,290 to 2,499 ₴
- Professional vacuum packaging: from 41,650 to 135,769 ₴
- Industrial vacuum sealers: around 75,693 ₴
Most modern budget vacuum sealers have LED displays, sensory controls, modes for dry and wet products, as well as UF sterilization.
Detailed Recipes and Methods of Preparation
Steak Sous-Vide
Ingredients:
- 2 steaks of ribeye
- Salt, pepper
- Garlic clove of garlic
- 2 cloves of garlic
Preparation:
- Season the steaks with salt and pepper
- Add garlic and seasonings to the vacuum bag
- Use a vacuum sealer for removing air and hermetically sealing the package
- Heat in water at a temperature of 54°C for 2 hours
- After cooking, wrap the steak in hot foil to obtain a golden crust
Salmon Fillet sous-vide
Ingredients:
- 2 salmon fillets
- 1 clove of garlic
- Sprig of fresh thyme
- French mustard seeds
- 1 tablespoon of lemon juice
- 1 slice of 30% fat bacon
- Pepper, salt, Provencal herbs to taste
Preparation:
- Prepare the fish fillet, ensuring it is clean
- Fish fillet diluted with pepper and seasonings
- Pack the salmon in a pouch, adding herbs, lemon zest, slices of mustard, thyme, and garlic clove
- Seal it with a vacuum sealer
- Cook at a temperature of 50°C for 45 minutes
Chicken Fillet sous-vide
Ingredients:
- Chicken fillet
- Salt, pepper, lemon zest
- Thyme
Preparation:
- Prepare the chicken fillet with salt, peppers, and lemon zest
- Add thyme to the vacuum pack
- Use a vacuum sealer for removing air and hermetically sealing the package
- Cook according to recommended temperature and time for poultry
Vegetable sous-vide
Ingredients:
- Broccoli, cauliflower, colored cabbage (200 g each)
- Salt, pepper
- Olive oil
Preparation:
- Chop the vegetables into pieces and season with salt, pepper, and olive oil
- Store the vegetables in a vacuum-sealed bag
- Use a vacuum machine to remove air and hermetically seal the bag
- Cook in water at a temperature of 85°C for 1.5 hours
- Serve the vegetables as a side dish to main courses
Temperature Regimes and Cooking Time
General Principles
Sous-vide requires a long cooking time at low temperatures:
Meat: From 1 to 24 hours depending on the type of meat and desired doneness
Fish: From 30 minutes to 2 hours
Vegetables: From 1 to 4 hours
Specific Recommendations
Fish: To cook fish, it takes about 45-55 minutes at a temperature of 65-70°C
Red meat: Meat cooks medium rare at corresponding temperature regimes
Pork ribs: Cooks at a temperature of 70°C for 12 hours
Poultry breast: Cooks at a temperature of 60°C for 2 hours
Professional Secrets and Tips
Fundamental Principles of Successful Sous Vide
Preparation of Products: Chefs emphasize that the most important principle in the stage of product preparation before vacuum sealing is to maintain clear adherence to sanitary norms.
Quality of Packaging: Use special certified sous vide bags for high-temperature cooking. Vacuum pouches should meet all international requirements and be certified according to the most stringent standards.
Temperature Control: In the preparation of products, there is a “critical window” between 5°C and 50°C, where the number of bacteria in the product doubles every half hour. In this range, it is prohibited to hold the product longer than 4 hours.
Techniques of Marinating and Infusion
Many chefs utilize sous vide methods for infusing oils, alcohol, and other creative and unique flavors. For example, you can mix spices or herbs with liquor, pack it into a vacuum bag, and prepare it sous vide at a high temperature for quick and easy infusion.
Marinating meats should take place in a water bath for 1-2 hours. After removal, it is essential to place the vacuum bag in a cold water bath for at least 15 minutes.
Final Processing
After preparing sous vide products, additional processing is often needed to create an appetizing crust. This can be achieved by:
- Cooking by sous vide
- Using the grill
- Cooking in a vacuum at high temperatures
Sous vide preparation
Sous vide tips
Vacuum bags for sous vide should usually be chemically neutral and not emit harmful substances when heated. It is important to use specially designed bags for high-temperature cooking.
Bacterial sous vide
Low-temperature cooking requires special attention to bacterial safety. Bacteria such as Salmonella can survive at temperatures from 4.5°C to 55°C, indicating a risk zone.
Recommendations for safe cooking:
- Use fresh, high-quality products
- Adhere to recommended temperatures and times
- After cooking, immediately cool products that you do not intend to consume right away
- Use shock cooling for rapid temperature reduction
Sanitary standards
Products that no longer appear absolutely fresh or that already have a strange odor typically do not meet the standards for sous vide procedures. It is crucial to maintain all sanitary standards when preparing products for vacuum sealing.
Types of labels and their uniqueness
Most common labels
Cooking with sous-vide: The biggest culinary trend – cooking food using sous-vide technology with temperature control. First, meat, like any other ingredient in sous-vide, should not come into contact with water. Secondly, the cooking temperature should be maintained at a level significantly lower than the boiling point of water.
Incorrect product selection: Products that do not appear absolutely fresh or have an unusual smell are not suitable for sous-vide cooking.
Temperature regulation issues: A change in temperature by even one degree can cause significant changes in the texture of the product and affect its taste and aromatic qualities.
Technical problems
Water level problems: There may be issues with the water level in the tank and with the equipment. To resolve this, lemon juice, vinegar, or specialized cleaning agents can be used.
Improper packaging exposure: Be aware that packages may be entirely submerged in water and do not have barrier properties.
Frequently Asked Questions (FAQ)
What is sous-vide and how does it work?
Sous-vide is a cooking technique whereby the product is placed in a vacuum-sealed package and cooked in water or a water bath at a controlled temperature and duration. Its main difference from traditional methods is the use of lower temperatures.
Is it safe to cook in plastic bags?
Thus, when using specialized bags for sous-vide, which are certified for high-temperature processing. Vacuum bags from the verified manufacturers meet all international requirements and are certified according to the strictest standards.
What is the difference between sous-vide and a multivark?
A multivark can be used for some dishes, but it doesn’t guarantee precise temperature control necessary for preparing different stages of cooking. Sous-vide allows for achieving results that are impossible when using a multivark.
What products can be prepared sous-vide?
Using sous-vide technology, you can prepare meat, fish, seafood, poultry, eggs, vegetables, fruits, and also use it for boiling alcohol and oils. The best sous-vide is suitable for cooking meat and fish at the required lower temperature for preparation.
How long does preparation take?
Time depends on the type of product:
- Meat: from 1 to 24 hours
- Fish: from 30 minutes to 2 hours
- Vegetables: from 1 to 4 hours
Can packages be reused?
Packs prepared with meat, it is not recommended to re-use them with whole and clean pieces. Packs for vegetables can be reused if they remain whole and clean.
How to store prepared sous-vide dishes?
Prepared dishes must be cooled immediately if they will not be consumed right away. It is recommended to use shock freezing or cryogenic cooling. Storage times: fish – 4-6 days, pork – 15-20 days, vegetables – up to 45 days.
Is expensive equipment required?
Modern equipment for sous-vide has become more accessible. Budget vacuum sealers start from 1,290 UAH, while premium circulators can range from several thousand hryvnias. To start, simple models can be sufficient.
Are perishable foods stored?
Yes, the sous-vide technology allows storing perishable foods in the product, ensuring uniform preparation and maintaining the taste and aroma of the dish. Cooking in vacuum packaging means that all natural juices and vitamins remain in the product.
Can sous-vide be used for reheating?
Yes, sous-vide can be used for reheating products that were previously prepared. This is sufficient for all two-three rounds.
Su-Vid technology opens up new possibilities for both professional cooks and home gourmets. Proper equipment use, maintaining temperature regimes, and sanitary standards allow for creating restaurant-level dishes in your own kitchen, preserving the maximum quality of fresh ingredients and unaltered taste of the products.