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What is Sous Vide?

Have you ever visited a restaurant and thought about how tender and perfectly cooked the stake was, wondering how to make it yourself in your own kitchen? With the Sous Vide Precision Cooker you’ll get you meat perfect – at home.

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How to cook tasty food

The principle when it comes to Sous Vide is that the food is cooked at a precise temperature. A medium rare beef fillet should be cooked between 52-55 degrees. That’s why there’s no use in cooking the meat in an oven at 200 degrees or fry it in a red hot frying pan.

This means that if you set the temperature at 58,4 degrees and cook a vacuum sealed piece of meat in the Sous Vide, you will get a perfectly cooked meal with the exact temperature all the way through the meat!

The cooking time is longer than when cooking traditionally, but the sealing bags will hold the nutrients and flavor on a completely higher level. Meat becomes tender and vegetables get a much richer taste.

You should be aware that the meat doesn't get that browning you are used to when cooking in a sous vide. We recommend that you quick fry the meat in a frying pan before serving, to enhance the flavor.

In other words: Get ready to get plenty of credit from your dinner guests!

Sous vide [su vidt]

Sous Vide is a special way of heat-treating food, developed in France in the 1970s.  
Sous Vide means "during vaccum"


The principle in Sous Vide is that the food is being cooked at a more precise temperature. A medium rare beef fillet should be cooked between 52-55 degrees. That’s why there’s no use in cooking the meat in an oven at 200 degrees or fry it in a red hot frying pan. This will only destroy the cells in the meat when the surface and the outer layer of the meet reach a temperature over the desired degrees. 

Method

With sous vide you’ll get perfectly tempered meat all way through. To protect the meat from water and keep the natural flavors inside, the meat should be vacuum sealed after being marinated.

After the vacuum sealing the meet gets heat-treated by placing it into the hot water. This will help the meat reach the correct temperature. The vacuum sealing will therefore protect the meat and preserve all the flavors from seasoning and marinating. 

Summarized:

1) Marinate and vacuum seal the meat
2) Cook it at a low temperature using a Sous Vide
3) You’ll get perfectly cooked meat – all way through

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