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What is a Sous Vide

What is a Sous Vide, and where did it come from?
From French, the concept of sous-vide translates as "vacuum." Initially, this method was used in industrial production to preserve products. Only in the second half of the XX century, it was adopted by the chefs, primarily the French. In 1974, Georges Pralu, the chef of the Troisgros restaurant (Roanne, Rhône-Alpes region), cooked foie gras in a vacuum. Duck liver has retained its texture, and at the same time, it turned out incredibly tender. Cooking in a vacuum gained popularity among the chefs of fashionable restaurants. Equipment for a Sous Vide for many years was so expensive that it could not afford not only families but even medium-sized restaurants and cafes.               

                                                                                           

Sous Vide cooking consists of the following steps:

1. A product, such as a piece of meat or fish fillet seasoned, is placed in vacuum Sous Vide Bag, the air is pumped out of the bag with a Vacuum Pump and sealed.

2. The Sous Vide Bag is placed in a container with a Sous Vide Cooker which can maintain the exact temperature of the water for a long time.

A feature of the Sous Vide method is a very long process of preparing the product - from a couple of hours to several days. Another distinguishing feature is the relatively low temperature, which is maintained throughout this time. As a rule, it ranges from 68°F to 203°F.
Pros:
1. If, when frying or baking meat, its surface is exposed to temperatures several times higher than the ready temperature, Sous Vide technology cooks dishes delicately. The temperature in the middle and on the surface of the finished product is the same, nothing dries and does not burn.


2. Thanks to vacuum packaging, spices and marinade penetrate better inside meat or fish, creating incredible tastes and aromas. And useful microelements are preserved to a greater extent than when steamed.
Vegetables remain crisp and fresh, which is difficult to achieve with conventional cooking


3. Preservation of beneficial trace elements and vitamins of the product - cooking at low temperature does not destroy vitamins and minerals.

4. The most natural taste - you put the product in a vacuum bag, that is, cook it in your juice.

5. Food as if from an expensive restaurant - long cooking at low temperature turns a simple piece of meat or fish into a real culinary masterpiece without any of your efforts.

6. Dietary, but at the same time tasty dishes - in sou form you cook food without butter, but, unlike boiling or steaming, your food turns out to be very juicy.