La Sous Vide Offers New Dimension to Traditional Cooking
Jun 30, 2015 10:36AM
According to Marketing Charts, a company that provides marketing professionals with the latest trends and data, 8 out of 10 adults watch TV cooking shows. Whether it’s the culinary wizardry of novice or master chefs on the Cooking Channel or Food Network, this large viewing audience is proof that individuals are interested in different varieties of food as well as ways to prepare it. One gourmet but healthy cooking method often overlooked on shows and in restaurants is Sous Vide. Pronounced “soo-veed,” this technique has been the secret of great chefs for decades.
Sous Vide, which in French means “under vacuum”, involves cooking food in vacuum-sealed pouches submerged in a unique water oven bath. Through the natural circulation created by the basic physical properties of heat and water, all the water and food in the bath reach the same temperature. The efficient heat transfer capacity of water ensures that no hot spots or cold spots exist once the target temperature is reached. The end result is perfectly cooked food.
Sous Vide’s precise temperature control makes it possible for food to be equally cooked all the way through. Food is healthier and more nutritious because all the natural juices and vitamins are retained rather than boiled or steamed away. Food cooked Sous Vide style retains its color and form. Natural flavors are enhanced and no butter or oil is necessary. Thus, every food prepared can be fully appreciated for its own delicious flavor.
Resource: Cuisine is prepared Sous Vide style by Chef Domenico at Kitchen 41, a Sous Vide Bistro, 2500 Tamiami Trail N., Ste. 111, Naples; 239-263-8009, Kitchen41.com.