Applying the Time Tested Sous Vide Cooking Method in Your Kitchen The lay person may not be familiar with what is termed in French as sous vide, a method of cooking now gaining hold in many homestead kitchens. It is not really some secret way of cooking, but professional chefs have been into the practice for a while now and achieving great effects in cooking five-star restaurant quality food with it. Since catching the eye of many home cooks seeking better ways of preparing food, sous vide has caught food enthusiasts by a storm. As farming and raising animals in the homestead has come back into practice, people have also become interested in preparing food where it can be stored fresh longer and cooked even more superbly. Sous vide is achieved by vacuum-packing food in plastic bags and cooking by steaming in water at a temperature that is kept constant. The difference that this type of cooking achieves is that food is cooked evenly throughout without drying out or burning the outer layers, and keeping the flavor and moisture intact at the same time.
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Some may wonder how come some bother when food can be as delicious when cooked in the traditional way.
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A few are skeptical about the method, putting it down as just another of those seasonal things that have come out. But trust the experts who have been doing it all this time and achieving perfection every opportunity they get. The truth is that cooking wrapped food has been long practiced by ancient people. Some people have used leaves and other naturally available materials to wrap and store food in, cooking them in these wrappers. Here are advantages that home cooks have discovered in using the approach of sous vide. 1. Everyone knows that when food is sealed in a plastic containers devoid of air it keeps longer. Exposure to the air and the elements speeds up the decomposition and decay of food. The vacuum seal helps to preserve the freshness of food. An added bonus is that the method seals in its moisture and freshness. 2. Food tastes just as fresh as the day it was stored when sealed in this way. 3. Since the point of sous vide is keeping the temperature constant all throughout, there is no way food can become overcooked on only one side. When in the past chefs have had to be very precise when it came to how long to cook food to avoid overcooking or burning, sous vide makes it possible to cook food as long as it takes without burning or drying. Now cooks can spend time doing other things, getting more things done because there is no need to keep a constant watch. Time can be devoted to the artistic side of food preparation. 4. Cooking can achieved exactly as desired without a hitch. So, are you interested to try this method yourself? First, find out the equipment you will need.