Eli5: What’s so special about sous vide cooking that can’t be done via other cooking methods?
In: 3670
– It essentially pasteurized the meat since the temp has killed most food borne bacteria
– Because of that, it has a long shelf life in the fridge
– It locks in and let’s the meat absorb so much flavor if you put herbs or whatever marinades you throw in there so be careful and adjust your seasonings accordingly, and it can also impart colorations easily so better chop up your green herbs, and helps distribute the flavor, if you throw in a sprig of rosemary it will only impart the flavor on the area it’s touching and it will be strong and noticable because of this as it really locks everything in.
– Likewise you lose less moisture making it a juicy piece.
– Perfect cooking, just set to the desired internal temp and it will be like that all over the meat.
– Aside from that most connective tissue or collagen dissolves/breakdown at around the 50-60°C mark depending on meat, so the meat will be much more tender. All you have to do is give it a quick sear for color and extra flavor depending on what you want
– Quick servicing, if you mass produce a lot of sous vide meat in your kitchen during non service hours, you can have a lot on standby ready to sear and serve, all consistent and all flavorful as the previous one implying you didn’t change the recipe or temp settings
– Less food wastage
Cons:
– Expensive upfront cost if you plan on doing this seriously as one of your main cooking methods for your restaurant, although you will ROI fast sooner, it’s really just the initial cost you have to sink in for a bunch of machines.
– Takes a while to actually cook the meat in the sous vide when we aren’t in service and doing production
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