To sous-vide or not to sous-vide?
Food’s texture, taste, and integrity all result from the methods and chemistry of flavors that work together for the perfect meal. The most memorable dishes almost always involve the word “tender.” One of the key methods to achieving such a “tender” texture is by using the sous-vide technique.
Sous-vide, French for “under vacuum,” involves vacuum-sealing food and then cooking it in a water bath. What makes this cooking method so special is its ability to cook the food evenly while retaining the food’s moisture. With that being said, sous-vide is an exact science for each dish.
Some common sous-vide time and temperature examples are:
- Steak, medium rare: 1-1/2 to 3 hours at 136 degrees Fahrenheit
- Pork chops, well done: 1 to 1-1/2 hours at 158 degrees F
- Chicken, light meat, well done: 1 to 1-/2 hours at 167 degrees F
- Chicken, dark meat, tender: 1-1/2 to 4-1/2 hours at 149 degrees F
- Fish, tender and flaky: 40 minutes to 1 hour at 122 degrees F
- Green vegetables: 5 to 20 minutes at 185 degrees F
- Winter squash: 1 to 3 hours at 185 degrees F
- Potatoes and root vegetables: 1 to 3 hours at 185 degrees F
- Fruit, cooked soft: 30 minutes to 1-1/2 hours at 185 degrees F
So why should this precise cooking method be used? Sous-vide creates uniformity. This means that when a meal is cooked for a customer, they experience the same tenderness, flavor, and portion every time that meal is ordered. Creating uniformity not satisfies customer expectations, but it also helps control food costs with consistent portions.
Getting started with using the sous-vide method for your facility is easy once you have the right warmer for the water bath. Contact us today to find out how we can help you introduce the sous-vide cooking method into your operation.
Posted in: Cooking Tips & Recipes