The sous-vide (French 'vacuum') is a cooking technique that maintains the integrity of the food when heated for long periods of time at relatively low temperatures.
The food is cooked for a long time, sometimes more than 24 hours. Hermetically sealed plastic bags that are dipped in hot water well below boiling point, usually around 60°C / 140ºF.
Sous-vide cooking supposes the absence of oxygen in the ingredients that we are cooking. This cooking can be long or short, depending on the ingredients and the technique.The process
We can cook to preserve and get longer expirations. You can also cook Sous Vide to get a certain texture that is only achieved by maintaining a certain product at constant temperature. This temperature is determined by the organoleptic qualities of the food.
With the Sous Vide we can also make certain infusions of some particular flavor or aroma.Ask our Chef
Sous Vide cooking requires controlling two variables: temperature and time.
We can find Sous Vide recipes or elaborations that are done quickly and practically and they seek to be able to make accurate cooking in a direct way. In this case, what the cook looks for is a practical implementation to their elaborations and it seeks the maximum possible flavor in its recipe.Temperature & Time Guide
The sous vide employs hermetically sealed plastic bags that are dipped in hot water well below boiling point, usually around 60°C / 140ºF
The wrong source of heat can cause damage in our raw material, resulting in a dry and overcooked ingredient or out of its optimum point of cooking.
Sous Vide allows us to achieve a perfect cooking, which provides a higher added value to the elaboration and the interior of the product, giving us the opportunity to regenerate the ingredient to get so many nuances.
Originally used in haute cuisine, it is a technique that is becoming popular and is gaining popularity in all fields of gastronomy, including the popular dining.
Cooking Sous-Vide brings advantages to different types of users and in different areas (economic, organization), therefore suitable for any area of gastronomy.
Sous Vide Cooking. Vacuum packed food is cooked and blast chilled in the same sealed bag, unless it is going to be consumed immediately. One important point in this technique is lowering the risk temperature quickly, for which a blast chiller is recommended.
Sous Vide Preservation. Traditionally cooked food, for example a stew, is cooled and vacuum packed for preservation purpose.