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Although the term Sous Vide sounds exotic and hard to understand, we use it describe the vacuum culinary technique. This method brings ingredients and spices together in a heat-proof bag and cooks in a water bath at a steady temperature. Because the temperatures are lower than the temperatures other cooking method uses, the cooking process is very long and can take around 10 hours, for some thicker cuts of meat.

Sous Vide technique is developing for centuries. This is the best method you can use to prepare foods that lose their quality when made with classic cooking methods. A good example is an octopus, chewy, or tough meat. This technique will preserve all their qualities while making them tender and perfect for consumption.

Besides mentioned, Sous Vide has other advantages over classic culinary methods. While the traditional methods can dry out or burn food, with the Sous Vide, you can forget these mistakes. This technique will always offer a well-cooked, juicy, and flavor-intensive dish. The Sous Vide method is perfect for the preparation of meat and seafood. When you fry a fish fillet, the skillet reaches up to 400F. This temperature is far away from the ideal center temperature of the fish. This results in overcooked edges and sometimes raw center .

The term “Sous Vide” is French for “cooking in a vacuum.” Still, the main characteristic of this cooking method is not the package, but precision temperature. Intelligent heaters can heat up water to the desired temperature, and most importantly keep it at that temperature for hours. With this method, you can relax and continue with your chores, whether in the kitchen or around the house. This is something you cannot do when baking in the oven or frying in the fryer. One second of being reckless can cost you lunch.