Sous Vide Cooking - PDF document

1 Sous Vide Cooking Sous vide (p
Sous Vide Cooking Sous vide (pronounced sue veed) is a French Rord meaning ‘ under vacuum. ’ Ht is a Ray of cooking food sealed in an airtight Nag under Rater. The Rater is temperature - controlled (and circulated in some in- stances), so the food cooks sloRly and evenly at a constant temperature of your choice. Meats and vegetaNles are Nest for cooking sous vide Necause they can Rithstand a long cook time. Fahrenheit. VegetaNles cook for shorter periods of time at higher temperatures NetReen 170 degrees Fahrenheit to 180 degrees Fahrenheit. Seafood does not do Rell using the sous vide method as the long cook time in the airtight Nag tends to result in a mushy product. No Nurner or stove top is required. HoRever, you do need an electric outlet and equipment specifically designed for this type of cooking. A sous vide machine, or immersion cooker as they are commonly referred to, is a must. Ht is a tuNular - Ht attaches to the side of the pot. Some immersion cookers are capaNle of circulating the Rater in addition to heating it. This is a great feature, Nut increases the cost of the unit. Food - grade plastic zipper freezer Nags are also a must. A vacuum sealer is not required, Nut in some cases, produces a Netter result. Lastly, you need a pot to hold the Rater. hold enough Rater to cover the product you are cooking. There are numerous Nenefits to sous vide cooking. One of the most oNvious is that your foods are never overcooked since it is not possiNle for the food to exceed the temperature of the Rater Nath. With sous vide cooking, foods retain flavor and their natural juices. Foods are cooked and ready to eat right out of the Rater Nath. But most foods, meats especially, are Netter Rhen they ’ ve Neen seared afterRard on a grill or in a hot skillet to create crispness and color. Sous vide cooking is also loR maintenance. Much like a sloR cooker, food can cook Rhile you concentrate on other parts of the meal. But, along Rith the Nenefits, come potential food safety hazards. Meat and vegetaNles should alRays Ne thaRed properly Nefore cooking, and the prescriNed cooking times and temperatures for each machine should Ne folloRed in order to avoid potentially dangerous Nacteria in the food. Sous vide equipment is not as expensive as you might think. There are Nasic versions for less than $100. HoRever, you must Reigh the options of cost and usage. Each sous vide machine comes Rith an operator manual. Be sure to read through all the material Nefore you start. The manuals contain valuaNle information on hoR to prep your food, seal it, and cook it. Time and temperature charts are included for reference as Rell as tips for seasoning and floating Nags. References: https:CCcurious.stratford.eduC2018C06C28Csous - vide - Rhat - is - - anyRaysC http:CCtsp1 - ReN - d01.its.utexas.eduClife - and - artsC2014C03C27Csous - vide - offers - an - alternative - cooking - method Source: Annhall Norris, Extension Associate dis criminate on the basis of race, color, ethnic origin, na�onal origin, creed, religion, poli�cal belief, sex, sexual orienta�on, gender iden �t y, gender expression, pregnancy, marital status, gene�c informa�on, age, veteran status, or physical or mental disability. Coopera�ve Extension Service | Agriculture and Natural Resources | Family and Consumer Sciences | 4 - H Youth Development | Economic Development