Sous vide is a cooking method that restaurant chefs have used for years because it’s an easy, no-fail way to get consistently perfect results and hold food at a precise temperature until you’re ready for it.
Sous vide (pronounced “sue veed”) is cooking sealed food in a precisely temperature-controlled water bath. All you have to do is set the time and temperature and leave the rest to the water bath. The result is evenly cooked food that’s tender, juicy and full of flavor.
How Does Sous Vide Work?Cooking sous vide is simple; the whole process can be summed up in three steps:
Traditional cooking methods – like grilling, roasting and pan-searing – rely on controlling the outside temperature to achieve the optimal internal temperature. This can create a guessing game on when food is done, which ultimately leads to undercooked steak or vegetables turned to mush.
The sous vide method cooks food at the desired internal temperature. And because the temperature is precisely controlled throughout the cooking process, it reduces the chance of over- or undercooking and food is evenly cooked throughout.
Sous vide is an exceptional choice for cooking meats and fish because you can achieve evenly cooked food that’s also incredibly tender. It’s also great for eggs, fruits, vegetables and even desserts.
There are two types of sous vide equipment – a water bath oven or an immersion circulator, which attach onto large pots. Both require food to be placed in vacuum-sealed or re-sealable, heat-safe bags, that are BPA-free, PVC-free and labeled suitable for sous vide.
Bring the no-fail cooking method professional chefs rely on to your kitchen with the Hamilton Beach® Professional Sous Vide and 6 Quart Slow Cooker. This sous vide water oven also doubles as a slow cooker, giving you two of the most convenient cooking methods in one countertop appliance.
STAY CONNECTED
