10 Questions About Sous Vide That You Care About Most

(2021年)

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Many people don't know much about sous vide. There are also many people asking a lot of questions about sous vide. As a simple and convenient way of cooking, sous vide can help you make very delicious food. The following are frequently asked questions about sous vide and the corresponding answers. I hope that after reading this article, you will have a deeper understanding of Sous Vide.

1.What is Sous Vide? What's so good about low-temperature cooking?

Sous vide is different from traditional cooking method: frying and stir-frying. By using a home sous vide machine, the food is packed in a heat-resistant vacuum bag and heated at a constant temperature in water. With the help of home sous vide machines, even people who can't cook at all can easily control the maturity of food, especially steaks that are very particular about maturity. In addition, low-temperature cooking can also lock in the nutrition and taste of the ingredients themselves, and will not be lost due to high-temperature cooking.

2.Does Sous Vide require many tools?

Strictly speaking, the main tool of low-temperature cooking is a home sous vide machine that can accurately control the temperature of the water bath. The vacuum machine or vacuum bag is not a necessary tool, because other methods can achieve the effect of exhausting the air in the heat-resistant zipper bag.

3.Will plastic zipper bags produce harmful substances after being heated?

The temperature of the low-temperature cooking session must be controlled below 90 degrees, usually between 55 and 70 degrees, so be sure to pay attention to its heat-resistant temperature when buying vacuum bags or zipper bags.

4.Can the rice cooker replace the home sous vide machine?

There are many teaching articles on the Internet that use electric rice cookers to replace home sous vide machines, but a few things must be clarified. The home sous vide machine itself has the function of regulating the temperature and is designed to correspond to the different temperatures used by different ingredients. If the heat preservation function of the electric rice cooker is used to sous vide, it will face the dilemma that the temperature cannot be adjusted, so only one kind of food can be cooked. The temperature of rice cookers of different models and brands is different, thus the implementation will be limited.

5.Will sous vide at low temperature be troublesome and time-consuming?
Sous vide can be said to be a lazy way of cooking. There are very few things that need to be handled. Just put the ingredients in the vacuum bag and put them in the home sous vide machine to finish the work, and then hand it over to the machine. However, the biggest problem with sous vide is that it takes a long time for the food to mature slowly.

6.How does food taste cooked at low-temperature sous vide?

The birth of sous vide is closely related to steak, and was produced in order to effectively control the maturity of steak. In order to improve the condition that the steak is dark on the outside and under-ripened on the inside, sous vide has become the best way to cook thick steaks. The best thing about low-temperature cooking is that it can evenly heat thick meat, with the same degree of cookedness from the outside to the inside.

7.Low-temperature sous vide cooking sounds like undercooked, is it really edible?

In the general traditional concept, the standard for ripeness is 100 ℃, and it must be 100 ℃ inside and outside. For example, the commonly eaten Japanese-style pork chops are deep-fried in low-temperature half-cooked and then deep-fried in high-temperature. The remaining temperature allows the pork to reach 8 minutes of ripeness, in order to present the effect of soft and juicy inside. Low-temperature cooking is the use of long-term low-temperature heating for food sterilization, which is safe and practical, even if it does not reach 100°C, it can be eaten safely.

8.How to reheat the steak after cooking at low temperature sous vide and then store it on ice?

Low-temperature cooking is very suitable for planned batch processing. It is very easy to cook 5 steaks at a time. Steaks must be eaten hot, of course, so the method of reheating is very important. Suppose you use 56℃ sous vide good steaks and store them in cold storage. Take the steaks out of the refrigerator and put them in hot water at 50℃ before eating. (You can use the home sous vide machine to heat it). You can prepare a hot pan when it is soaked until it doesn't feel cold to the touch, and then fry the steak on both sides until the color and aroma are overflowing, and you can enjoy it.

9.Is low-temperature sous vide cooking only suitable for meat?

In terms of the characteristics of sous vide, it is most suitable for meat! Especially for thick or ribbed parts, heating at a constant temperature for a long time can easily tame tough parts. In addition, it is also very useful for other protein-based ingredients, such as egg-based sauces (custard sauce, French lemon curd), desserts (pudding, soufflé), etc. Cooking in a fat-relief way saves time and reduces the error rate. Other foods or recipes that need to be stewed for a long time can also be cooked at low temperatures.

10.Will the home sous vide machine consume a lot of power?

Low-temperature home sous vide machine consumes the most power during the heating phase. The power consumption during heat preservation and standby is very low. If the diffusion of water vapor and heat can be reduced during low-temperature cooking, the power consumption is extremely low.

REDMOND can provide you sous vide equipment with high quality since we are professional sous vide maker. If you are interested in sous vide, you can contact with us. We are willing to answer all your questions.

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