Thread: Food and Drink New cooking methods ... sous vide
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Old 08-20-2014, 12:46 PM   #250
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Originally Posted by Dayze View Post
What is sous vie in a nutshell?
Cooking in a vacuum packed bag with a water bath at precisely controlled temperatures.

The best example I can give is steak. When you cook a steak normally, you end up with a band of overcooked meat and perfectly cooked center because you're cooking the outside at 400-500 (or higher) degrees. With sous vide, you cook the same steak at exactly what temperature you want to serve it - 130 degrees for medium rare. So when you pull the meat out, the entire cut is 130 degrees. You do a super fast sear over scorching high heat (30-60 seconds), and you end up with a perfectly cooked steak with none of that overcooked band.

Textures can get different, and because time + temp can kill pretty much anything, you can also serve things like chicken or pork at below the USDA recommended temperatures. So for chicken, I'll do sous vide at 145, which gives extraordinarily tender and juicy breasts (anything under that and the meat has a weird spongy texture).
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