Sous-vide: Everything you need to know & how it works

22/11/2021 14:06

 

It's really amazing how many delicious gastronomic ideas you can create with the famous cooking technique of sous-vide. Undoubtedly, this is a unique way of cooking that "unlocks" many advantages for every professional chef and restaurant.

The origin of the term

Sous-vide is a French term and means cooking under a vacuum. According to this technique, the raw materials are placed in a special airtight vacuum bag and their heat treatment is done under certain conditions of temperature and time, which completely change the results compared to traditional cooking.

The differences with the traditional time-intensive cooking

Although incorrectly, the technique can be equated with the traditional way of simmering, in fact, there are two main and important differences:

·         The absence of air during the whole treatment

·         The existence of a constant cooking temperature (a process that can not be done otherwise)

How the sous-vide technique is done

 

Cooking with the sous-vide method is going as the following steps:

·  Place the food in a vacuum bag

·  Then we put the bag in the appliance that has water and let them cook for the required time, depending on the case. The sous-vide technique along with the abundance of options it offers requires many tests to achieve the final result.

·         Then open the bag and carry out further cooking where necessary. For example, a common completion for cooking meat is the passage through the pan, with spices and fats to form a crust and enrich the taste.

The advantages

 

But what are the great advantages that make the sous-vide technique so special for a professional kitchen?

·         It allows efficient transfer of heat from the water to food without fluctuations.

·         Increases the shelf life of food because it eliminates the risk of re-contamination during storage.

·         Prevents the evaporation of moisture during cooking so that the product remains juicy while retaining its flavor and nutrients.

·         Reduces the growth of aerobic bacteria as there is no oxygen.

·         Maintains the texture of the products better.

·         Easy cooking and control even via app & wi-fi! You can not go wrong!

·         The best results from the sous-vide technique are seen in protein products such as eggs and meat.

What is the appropriate equipment for sous-vide

 

In order for a professional kitchen to be able to cook with sous-vide, the appropriate and specialized equipment is required. In the HORECANEXT catalog you can find all the necessary professional machines and equipment, with which you will apply the technique, upgrading the quality and production of your menu dishes:

·         Sous-vide system GN 2/3

Sous-vide system GN 2/3, capacity 13lt, with handles. 4-position stainless steel separator included. Power supply: 230V-400W

·         Portable sous-vide 56 lt, Smartvide 7

 56 lt sous-vide machine, Smartvide 7 by Sammic. Features: - Compact construction and steel housing. - Control panel and handle made of fiberglass-reinforced polyamide (SmartVide models 5 and 7) - Precise temperature control system allows repeated measurements to be taken during cooking, maintaining its quality product, also improving its texture and taste. - Allows you to cook food in a vacuum bag. - The absence of direct contact of cooked food with water has a positive effect on enhancing the aroma and reducing its mass loss. It also allows you to use the decoction produced in the bag for making sauces. - Allows you to flavor oil, fat, etc. which requires a controlled temperature for their preparation. - Thanks to the simplicity and the device's interactive control panel requires a short instant monitoring time, allowing you to perform other tasks at the same time. - Waterproof 3.5 ”TFT color screen with display of cooking parameters: time, real and set temperature. - Temperature range: 5–95 ° C - Readability: 0.01 ° C - Timer: from 1 minute to 99 hours, 1 minute rating. - Bluetooth connection. - Optional detector. - You can change the temperature units to ° C and ° F. - Ability to calibrate the device. - Automatic restart. - Indication of minimum water level in the housing. - Timer operation modes - continuous operation, continuous operation with time measurement, with a given time - all this to work in your preferred way. - Ability to store programs via Bluetooth. - Weight 3.6 kg - Suitable for containers with a capacity of 56 lt / GN 2/1 20 cm. Current power: 230 V

·         Sous-vide system GN 1/1

Sous-vide GN 2/3 system, capacity 20lt, with handles and drain tap. 6-position stainless steel separator included. Power supply: 230V-600W

·         Portable sous-vide 30 lt, Smartvide 5

 30 lt sous-vide machine, Smartvide 5 by Sammic. Features: - Compact construction and steel housing. - Control panel and handle made of fiberglass-reinforced polyamide (SmartVide models 5 and 7) - The precise temperature control system allows repeated measurements to be taken during cooking while maintaining the quality of the product, while also improving its texture and taste. - Allows you to cook food in a vacuum bag. - The absence of direct contact of cooked food with water has a positive effect on enhancing the aroma and reducing its mass loss. It also allows you to use the decoction produced in the bag for making sauces. - Allows you to flavor oil, fat, etc. which requires a controlled temperature for their preparation. - Thanks to the simple and interactive control panel of the device, a short time of direct supervision is required, thus allowing you to perform other tasks at the same time. - Waterproof 3.5 ”TFT color screen with display of cooking parameters: time, real and set temperature. - Temperature range: 5–95 ° C - Readability: 0.01 ° C - Timer: from 1 minute to 99 hours, 1 minute rating. - Connection Bluetooth. - Optional detector. - You can change the temperature units to ° C and ° F. - Ability to calibrate the device. - Automatic restart. - Indication of minimum water level in the housing. - Timer operation modes - continuous operation, continuous operation with time measurement, with a given time - all this to work in your preferred way. - Ability to store programs via Bluetooth. - Weight 3.1 kg - Suitable for containers with a capacity of 30 lt / GN 1/1 20 cm. Current power: 230 V

At the same time, the necessary recommended bags and accessories for the Sous Vide technique are:

·         Textured vacuum bags 20x30 cm

Vacuum food packaging bags, textured. Double inner layer 60 µm made of Polyethylene approved for contact with food. Outer layer 15µm (Nylon). Total thickness 75 µm. The materials used act as a UV filter. The embossing improves the air outlet from the bag during the vacuum packing process. The bags are used in temperatures from -20; up to 100 ° C. Suitable for vacuum packaging machines, with or without chamber Package 100 pcs

·         Vacuum bags 25 cm 100 pcs

Suitable for sous vide. Double inner layer 60 µm made of Polyethylene approved for contact with food. Outer layer 15µm (Nylon). Total thickness 75 µm. The materials used act as a UV filter. The bags are used in temperatures from -20; up to 110 ° C. Suitable for vacuum packaging machines, with a chamber.

·         Textured vacuum bags in a roll of 6 m. - 2 pcs

Double inner layer 60 µm made of Polyethylene approved for contact with food. Outer layer 15µm (Nylon). Total thickness 75 µm. The materials used act as a UV filter. The embossing improves the air outlet from the bag during the vacuum packing process. The bags are used in temperatures from -20; up to 100 ° C. Suitable for vacuum packing machines, with or without a chamber.

·         Accessory for vacuum bags in a roll

Connects to the vacuum packing machine Kitchen Line 30.40946 or is used as a stand-alone accessory for other vacuum packing machines. With a removable knife that cuts the bag exactly to the required length. Internal dimensions: 412x101x (height) 101mm. For rolls with maximum dimensions of o100x400 mm. ABS base. Transparent polycarbonate cover for easy roll control.

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