If you have a knack for cooking, there is a relatively good chance that you’ve been exposed to or heard of the sous vide cooking method before.
The Sous Vide Cooking Method Explained
This cooking method is known for its amazing results in the kitchen, primarily because when you use this cooking method, you’re cooking things low and slow. In other words, you’re cooking the food at a very low, but constant temperature much slower than traditional cooking on a stove or in an oven.
The term sous vide itself means under vacuum in French, because the food is vacuum-sealed in an airtight bag before being cooked slowly in a water bath. Many cooks admit to this being their personal preference because the sous vide cooking method helps to maintain the food’s natural integrity and flavors with little to no prep work. This means that tenderizers, seasonings, and marinades typically aren’t required or commonly used. But the best part about the sous vide cooking method? It helps to ensure the food is consistently cooked the entire way through, eliminating the inconsistencies in doneness and texture typically associated with other cooking methods.
What Foods Can I Cook Using The Sous Vide Method?
If you’re interested in getting started with the sous vide cooking method, the first step is to determine what to sous vide. This is where a little research may come into play for first-time sous vide cooks or newbies to the sous vide cooking method. You’re probably curious about what foods can be cooked using the sous vide cooking method, and rightfully so. However, the short answer is: you can cook just about anything once you’ve mastered the cooking method. Below is a compilation of fan favorites when it comes to using the sous vide cooking method, especially for those who are just starting out.
Eggs
If you’re a newbie to the sous vide cooking method, eggs are a great food to first try out! Although they may not be the very first thing that comes to your mind when you think of sous vide cooking, according to Tasting Table, they’re actually a very popular food to cook using this method! Eggs are one of those foods that cook extremely quickly and can become overdone far easier and quicker than other foods. This makes them especially hard to cook consistently. However, the sous vide method is perfect for poaching eggs and cooking the eggs to other consistencies based on your personal preferences. The best part about cooking eggs with the sous vide method? They are already contained in their shells, so no vacuum-sealing is necessary.
Tougher Meats – Chicken, Turkey, Pork, Duck, etc.
Tougher meats are considered to be cheaper in many scenarios, primarily because of their difficulty to cook. They’re a lot more prone to being overcooked and lack the tenderness associated with other, more expensive alternatives. However, with the sous vide method there is no such thing as cheaper or tougher meat. When you use the sous vide method, these meats end up being the most flavorful. This is because the slow cooking process helps to break down the muscles and tendons within the meat and tenderize it so that it retains its moisture and flavor. After cooking your meats using the sous vide method, many chefs like to sear them in a cast-iron skillet to add some char and more flavor to the meats, as well. However, this isn’t a required step. It all comes down to personal preference.
Steak
Steaks are another one of those meats that many people prefer to be more so on the underdone side. The sous vide method helps to provide a rare interior while having a relatively crispy outside. Again, after cooking your steak using the sous vide method, you can char it in a cast-iron skillet or on a grill if desired.
Lobster
Lobster isn’t oftentimes enjoyed at home but is often considered to be a dining out luxury. However, cooking lobster can be just as flavorful, if not more, when done properly using the sous vide method. Lobster is easy to overcook, but the sous vide method helps to avoid that according to the Sous Vide Wizard. Although any type of seafood is delicious using the sous vide method, lobster is at the higher end of the list for things you should try out with this method!
Vegetables – Carrots, Asparagus, etc.
Vegetables are also great to cook using the sous vide method, especially carrots and asparagus. It’s no secret they are notoriously more difficult to cook than other veggies, especially when you aren’t roasting them in the oven. Or when you do cook them, they come out lacking flavor. However, the sous vide method allows the vegetables to cook in their natural juices and maintain their moisture. Ultimately, this results in much more tender and flavorful vegetables that aren’t mushy like they tend to become.
If you’re just starting out with the sous vide cooking method, give these foods listed above a try. They will help you to master the sous vide cooking method so you can be prepared for any cooking situation life may throw your way!
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