Sous vide is a method of cooking in which food is vacuum sealed in a plastic pouch or bag and then cooked at a precise low temperature in a water bath.
Sous vide, which means “under vacuum” in French, allows food to be cooked slowly and evenly. The temperature is carefully controlled using a precision cooker or immersion circulator, which circulates the water to ensure the temperature is evenly distributed throughout the bath. Because the temperature is so precise and consistent, sous vide cooking is ideal for delicate foods such as fish and eggs, as well as tougher cuts of meat that require a long, slow cooking time to become tender. It also allows for precise control over the doneness of the food, ensuring that it is cooked to the desired temperature throughout.
While professional kitchens have used sous vide equipment for many years, immersion circulators geared towards home cooks have become more affordable and easy to use. Consumer devices attach to the side of any size pot or vessel. Be sure to use heavy-duty, BPA- and dioxin-free bags. Usually if a bag is microwave safe, you can use it for sous vide cooking. Here are some recipe suggestions to get started with a sous vide circulator.
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Tuna Conserva
Scallops with Brussels-Bacon-Shallot Hash
Beef Short Ribs
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