Eli5: What’s so special about sous vide cooking that can’t be done via other cooking methods?
In: 3670
No matter how uneven the cut, the whole thing will be cooked to the same temp. Also it’s almost impossible to overcook.
No matter how uneven the cut, the whole thing will be cooked to the same temp. Also it’s almost impossible to overcook.
Food safety.
If you cook poultry, the government will tell you to cook it to 165 degrees so that any bacteria are safe. The problem is, white meat cooked to 165 is dry.
The government actually publishes a set of tables of how long you need to hold food at a specific temperature before it is safe.
Sous Vide lets you use that as a cooking method. You can cook the white meat for a couple of hours at 145 degrees, and it will be safe to eat, and far, far better than anything cooked to 165.
And you can cook the dark meat 165 degrees because that is what will break down the connective tissue. So, dark meat overnight at 165 for 12 hours, in the morning turn it down to 144 and do the white meat for 2 hours.
Food safety.
If you cook poultry, the government will tell you to cook it to 165 degrees so that any bacteria are safe. The problem is, white meat cooked to 165 is dry.
The government actually publishes a set of tables of how long you need to hold food at a specific temperature before it is safe.
Sous Vide lets you use that as a cooking method. You can cook the white meat for a couple of hours at 145 degrees, and it will be safe to eat, and far, far better than anything cooked to 165.
And you can cook the dark meat 165 degrees because that is what will break down the connective tissue. So, dark meat overnight at 165 for 12 hours, in the morning turn it down to 144 and do the white meat for 2 hours.
One thing I haven’t seen mentioned is that things…happen when meat is held at an elevated temperature for an extended period of time. Lots of flavorful but tough cuts become flavorful and soft.
I sous vide beef ribs at 132F for 3-4 days and the result is a beef rib you can cut with a fork. It’s soft like a braised beef rib, but firmer and less stringy. Ever de-boned a chicken thigh with just your index finger? Cook one at 158F for more than 24 hours and you can try it yourself.
A couple of notes on long sous vide:
1. Salt is your friend. Don’t oversalt, but add what you would normally add to the dish.
2. You must be above the pasteurization temperature.
3. Avoid things that bacteria would use for food. Bacteria will die eventually, but they might reproduce enough to change the flavor. Salt is really the only thing that penetrates over time anyways, the rest can be added later.
One thing I haven’t seen mentioned is that things…happen when meat is held at an elevated temperature for an extended period of time. Lots of flavorful but tough cuts become flavorful and soft.
I sous vide beef ribs at 132F for 3-4 days and the result is a beef rib you can cut with a fork. It’s soft like a braised beef rib, but firmer and less stringy. Ever de-boned a chicken thigh with just your index finger? Cook one at 158F for more than 24 hours and you can try it yourself.
A couple of notes on long sous vide:
1. Salt is your friend. Don’t oversalt, but add what you would normally add to the dish.
2. You must be above the pasteurization temperature.
3. Avoid things that bacteria would use for food. Bacteria will die eventually, but they might reproduce enough to change the flavor. Salt is really the only thing that penetrates over time anyways, the rest can be added later.
Water conducts heat really well.
Having a lot of water relative to food allows temperature to be really stable.
A sous vide machine slowly heats up the water and uses a thermostat to control the temp precisely.
Result is you can cook things up to a certain point without overcooking. Important for stuff like eggs and fish.
Water conducts heat really well.
Having a lot of water relative to food allows temperature to be really stable.
A sous vide machine slowly heats up the water and uses a thermostat to control the temp precisely.
Result is you can cook things up to a certain point without overcooking. Important for stuff like eggs and fish.
The fact that you will never over cook a steak or roast. Cheaper cuts are a lot better when done sous vide.
The fact that you will never over cook a steak or roast. Cheaper cuts are a lot better when done sous vide.
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