3 Reasons To Learn To Cook Sous Vide In 2018

If someone were to ask us to name five different food trends, it’s fairly likely that most of us would be able to give it a good shot. In fact, some of the most popular trends are hard to forget: coffee in a cone, the recent desire to make all things unicorn-coloured, and even the spaghetti donut monstrosity.

However, there’s one food trend that you’re unlikely to name, despite it being around in professional kitchens since the early 1970s. Indeed, many of us probably haven’t even heard of sous-vide cooking, unless you’re an avid viewer of professional cooking programmes.

Translated as ‘under vacuum’, sous-vide cooking uses vacuum sealed food, precise temperatures and a water bath to achieve great results, and it’s a technique of the experts that you can incorporate into your own kitchen.

With that in mind, we’ve found three reasons for you to learn to cook sous vide in 2018.

It’s healthier

One of the main perks of cooking sous vide is that it can really help you with your new year’s health kick.

This is due to the innovative cooking methods involved in the technique. By sealing your food into a plastic bag, the natural juices that would usually be lost in the pan or through evaporation are retained in the container and become a sort of marinade, with the food cooking in its own natural juices.

Because of this marinade, the food has a much bigger punch of flavour, meaning you don’t have to add as many unhealthy seasonings such as salt or butter.

Plus, by retaining the natural juices, the food also retains its original nutrients.

For more details on the health benefits of sous vide cooking, check out this post by Anova Culinary.

It produces perfect results

Another great benefit of cooking sous vide is the perfect results that you achieve every single time, which will no doubt wow your guests every time they come to visit.

Again, the secret is in the methods used to cook sous vide. Sous vide is based on the concept of using extremely precise temperatures, to only half a degree difference, which will be the exact temperature that your food is cooked to.

The water in the water bath is slowly heated up to this exact temperature (which is the same as the desired internal temperature of the food you’re cooking), which in turn cooks your food. Because the food cannot be any colder or warmer than the water surrounding it, it’s impossible to under or overcook food, giving you restaurant perfect results every time.

For more of a detailed explanation of sous vide cooking methods, check out this guide by Chef Steps.

It’s convenient

Finally, sous vide cooking is extremely convenient and simple to master, contrary to what you might think.

The technical equipment involved tends to put a lot of people off, but it’s actually very easy to use. You just have to set the desired temperature of your food (which you can do by using this handy calculator from Sous Vide Tools), start your circulator, and that’s it!

You can leave your water bath to do its magic, meaning you have more time to yourself whilst your food cooks, and you don’t have to constantly check on its progress.

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If someone were to ask us to name five different food trends, it’s fairly likely that most of us would be able to give it a good shot. In fact, some of the most popular trends are hard to forget: coffee in a cone, the recent desire to make all things unicorn-coloured, and even the spaghetti donut monstrosity.

However, there’s one food trend that you’re unlikely to name, despite it being around in professional kitchens since the early 1970s. Indeed, many of us probably haven’t even heard of sous-vide cooking, unless you’re an avid viewer of professional cooking programmes.

Translated as ‘under vacuum’, sous-vide cooking uses vacuum sealed food, precise temperatures and a water bath to achieve great results, and it’s a technique of the experts that you can incorporate into your own kitchen.

With that in mind, we’ve found three reasons for you to learn to cook sous vide in 2018.

It’s healthier

One of the main perks of cooking sous vide is that it can really help you with your new year’s health kick.

This is due to the innovative cooking methods involved in the technique. By sealing your food into a plastic bag, the natural juices that would usually be lost in the pan or through evaporation are retained in the container and become a sort of marinade, with the food cooking in its own natural juices.

Because of this marinade, the food has a much bigger punch of flavour, meaning you don’t have to add as many unhealthy seasonings such as salt or butter.

Plus, by retaining the natural juices, the food also retains its original nutrients.

For more details on the health benefits of sous vide cooking, check out this post by Anova Culinary.

It produces perfect results

Another great benefit of cooking sous vide is the perfect results that you achieve every single time, which will no doubt wow your guests every time they come to visit.

Again, the secret is in the methods used to cook sous vide. Sous vide is based on the concept of using extremely precise temperatures, to only half a degree difference, which will be the exact temperature that your food is cooked to.

The water in the water bath is slowly heated up to this exact temperature (which is the same as the desired internal temperature of the food you’re cooking), which in turn cooks your food. Because the food cannot be any colder or warmer than the water surrounding it, it’s impossible to under or overcook food, giving you restaurant perfect results every time.

For more of a detailed explanation of sous vide cooking methods, check out this guide by Chef Steps.

It’s convenient

Finally, sous vide cooking is extremely convenient and simple to master, contrary to what you might think.

The technical equipment involved tends to put a lot of people off, but it’s actually very easy to use. You just have to set the desired temperature of your food (which you can do by using this handy calculator from Sous Vide Tools), start your circulator, and that’s it!

You can leave your water bath to do its magic, meaning you have more time to yourself whilst your food cooks, and you don’t have to constantly check on its progress.

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