Main & Side Dishes - Sous Vide Cooking
Sous vide (French for ‘under vacuum’) refers to the process of vacuum-sealing food and cooking it in an accurately regulated, temperature controlled water bath until the food reaches the set temperature throughout.
Sealing the food in sturdy plastic bags retains juices and aroma that otherwise would be lost in the process.
Placing the food in a water bath, with the temperature set at the desired final cooking temperature of the food, prevents overcooking, because the food cannot get hotter than the bath it is in.
I have found this method produces the best and most consistent steak I have ever prepared. You can buy a cheaper cut of steak, like sirloin, and produce a tasty and very tender result that is cooked just right.
The process is straightforward:
Guides are available for temperatures and cooking times to achieve desired doneness. For my 2 inch sirloin, I cooked it at 136 degrees F for 5 hours to get a very tender medium steak. If you like medium-rare, the temperature setting would be 132 degrees F.
Copyright © Mike Perry, 2011