Sous vide describes a precise cooking method in which different foods are cooked in a vacuum at a constant temperature.
What's it all about?
- Definition of the term ‘sous vide’
- How does vacuum cooking work?
- Advantages and disadvantages of sous vide
- Sous vide accessories at METRO
Sous vide (French for ‘under vacuum’) is an innovative cooking method in which food is cooked in an airtight sealed bag at a low, precisely controlled temperature. This method is suitable for meat, fish and vegetables, as flavours, nutrients and natural texture are retained. Originally, chefs used the method to gently prepare foods such as liver pâté, thereby minimising the loss of juices. Modern sous vide cooking was popularised in the 1970s by top French chefs such as George Pralus. Today, thanks to modern appliances such as sous-vide cookers, this method of preparation has arrived in international kitchens and can be used for a wide variety of foods.
How does vacuum cooking work?
For sous vide cooking, the food must first be vacuum-packed. Meat, fish or vegetables are placed in a vacuum bag together with spices or marinades, and the bag is then sealed airtight. The food is then cooked in a water bath or sous-vide cooker at an exactly set temperature. Depending on the type of food, this is usually between 50°C and 85°C. A sous-vide table can help to determine the ideal combination of temperature and cooking time. For example, a beef steak will be perfectly tender at 56°C in about an hour, while salmon will retain its soft and delicate structure at 48°C in just 30 minutes. After cooking, a quick and sharp searing or grilling ensures an aromatic crust. This gives the food an intense roasted flavour despite its buttery-soft consistency.
Advantages and disadvantages of sous vide cooking
Sous vide cooking ensures that food is cooked evenly, without drying out or boiling over. The vacuum preserves flavours that are often lost during frying or conventional cooking methods. At the same time, heat-sensitive nutrients such as vitamins are retained. What's more, sous vide offers flexibility: while the water bath does the work, there is time to prepare other menu components. Despite these advantages, there are also some challenges associated with sous vide cooking. The method requires patience, as longer cooking times are not uncommon – some dishes take several hours to reach the desired consistency. In addition, spices are absorbed more intensively, making it important to measure them out precisely before cooking.
Sous vide cookers and accessories at METRO
Whether you are preparing fish, meat, or vegetables, high-quality sous vide cookers with temperature displays and vacuum bags from METRO make using sous vide technology simple and efficient.
From fermenting in clay pots to precision cooking in a vacuum – a focus on traditional methods of preparation that have had a lasting impact on the world of cooking: