A sous vide, otherwise known as a ‘precision circulator’, is an easy enough device to understand. It heats a container of water to a consistent temperature. When that temperature is reached, you drop in a vacuum-sealed pouch containing one of many types of food, and the heat cooks it. You can cook anything from vegetables to steak in a sous vide, and here are just four great reasons to do so.
- It’s Simple
Most high-end cooking appliances have a reputation for being quite finicky – not so with the sous vide. All you need to do is set the appropriate temperature and drop in the vacuum-sealed pouch. Even a novice cook can use one without bother, so they’re a real blessing in a busy kitchen and don’t require extensive training.
- Flavours are Stronger
Of course, your diners don’t care about how easy a machine is to use – they only want to know the food will taste good. With a sous vide, they shouldn’t be disappointed. Because of the vacuum-sealed pouch, none of the natural flavours or juices are lost. Instead, the essence of the food is locked in, resulting in a delicious meal.
- Precision Cooking
A sous vide might be easy enough to use, but there’s plenty of room for experimentation, and experimentation is made extremely convenient. While the temperature of conventional ovens or grills fluctuates, a sous vide can maintain a precise temperature that doesn’t waver, so you can make small adjustments and easily track the results.
- Better Nutrition
Remember how food cooked in a sous vide doesn’t lose any of its natural juices? That means you don’t have to add much in the way of butter or oil – such ingredients are necessary during traditional cooking since the heat would otherwise dry out the food, but everything is sealed in with the sous vide. As such, you’ll cut out the additional calories. Even better, research has shown that delicate compounds – such as water-soluble vitamins – stay intact during sous vide cooking instead of being lost as they would be in an oven or on a grill.