Sous Vide is magic.
It’s like a jacuzzi for meat.
What is sous vide [soo veed], really, you ask? Technically, according to www.epicurious.com it is “French for “under vacuum.” Sous vide is a food-packaging technique pioneered in Europe whereby fresh ingredients are combined into various dishes, vacuum-packed in individual-portion pouches, cooked under a vacuum, then chilled. Sous vide food is used most often by hotels, restaurants and caterers, though it’s expected to become increasingly available in supermarkets”
I would say that sous vide is the most exquisite way to cook a piece of meat. Picture this: You have 60 minutes left to live before the end of the world. Forget sex, calling your loved ones, or crossing off a bucket list item, you want to have your favorite last meal; perfectly cooked medium-rare, marinated steak on the grill. So succulent, juicy and flavorful, that you can die happy (am I projecting here?). Good thing, you miraculously have all the ingredients and equipment needed; a bad ass piece of beef, a really good marinade, a state of the art sous vide thermal immersion circulator, a vacuum sealer, and hot char-coaled grill. We’re in business.
The sous vide method works like this: Steak, in a vacuum ready plastic bag. Marinade, poured in. Pouch, vacuumed. Sous vide in an immersion circulator, 125*F for 30 minutes. Open bag, place on a high-heat hot grill, sear to perfection, 3 minutes. 7-10 minutes of rest.
Ok, so it’s not really the end of the world, but forget 24 hours of marinating, or “overnight in the fridge for best results” With the help of one of these you can have a little end of the world, steak party for yourself.
Joking aside, using a sous vide method under vacuum pack eliminates most of the air, allowing whatever marinade or spices placed inside the bag to be absorbed by the meat and to lock in flavors normally lost when cooking. Cooking in a water bath, or thermal immersion circulator, of constant temperature penetrates the protein from all angles and evenly cooks throughout. Overcooking is pretty much impossible considering the constant set temperature.
One disadvantage that can be easily fixed is the lack of a caramelized (maillard reaction) crust. Because the protein is being cooked so evenly and not over an extreme heat, there is no maillard reaction of the protein surface caramelizing. One way to fix this is to sear on a hot grill after sous vide cooking. This will give a juicy evenly cooked steak the crusty texture and char it deserves.
Lets not forget about vegetables! Using the sous vide method on vegetables also has its advantages. This method will thoroughly cook the veg while maintaining a firm to somewhat crisp texture, the cell walls do not get destroyed by high heat, and the gelantinization of starch in the vegetable can be achieved without over cooking!
There are a few food safety risks with using the sous vide method, in particular botulism. Duh duhn duhnnn. Don’t freak out! It’s not prevalent but like any other food safety and proper handling are important. To prevent this bacteria from happening always remember to pack food under vacuum pack below 38*F. The means, don’t put a 45*F steak in the bag if its been on the counter for 8 hours thawing. Time and Temperature safety- just like all other foods we handle. If you are cooking meat for a long duration, it must reach 135*F within 4 hours and be kept there in order to pasteurize the meat. For example, 48 hour short ribs. Sound good huh.. tender delicious and botulism free if correctly heated!
Buying a sous vide machine will cost you a pretty penny ($400-$1000 +), but if you are an avid home cook and like exploring new cooking techniques this will not disappoint. Also to learn more about this cooking technique, pick up a copy of Thomas Keller’s Under Pressure- you’ll be a pro in no time!
For accurate cooking times and temps here is a handy chart from TK; http://www.sousvidecooking.org/tag/thomas-keller/