Sous vide is a technique that comes directly from France. Precisely the term sous vide means "under vacuum" and refers to a specific cooking technique for food to maintain its integrity in certain dishes.
When is sous vide used?
This technique, which is an innovation, is ancient! The first reference to sous vide dates back to 1799, penned by Sir Benjamin Thompson at the time an idea was all it was. But by 1970's chef Georges Pralus of French restaurant, the Roanne, discovered that the best way to prepare foie gras and maintain its original texture and appearance was through the sous vide technique.
These techniques, although pioneering, were somewhat rudimentary. Goussault is credited with researching how long foods need to be cooked and the temperature they need to look their best with sous vide. In other words: not all foods need the same temperature or time with sous vide.
Sous vide maintains the integrity, quality, and texture of the food while heating at shallow temperatures and for very long periods; they even need more than 24 hours to be ready! Is it the same as a slow cooker? No! Sous vide requires the food to be prepared in airtight plastic bags.
In addition, the airtight bag must be immersed in hot water only when the water is halfway to a boiling point, i.e., about 140°F. A few years ago, the sous vide technique was relegated to most delicatessen restaurants in the world, but today it is used by small restaurants and amateur cooks. Did you know that it is possible to purchase specific utensils for sous vide?
Beware of sous vide!
Before working with this technique you should know that it is essential to follow a series of recommendations. When food lacks oxygen, the toxin responsible for botulism can flourish. It is crucial to control the process very well! And that the conditions are optimal.
It is not enough, for example, to put a cut of meat in a bag and throw it into a pot of boiling water. To do this correctly, water bath machines circulate the water.
Sous vide rods
The accessories that allow sous vide cooking are known as rods and are specially designed for this technique. As we have already mentioned, it is not enough to submerge the food in a hermetically sealed bag at a specific temperature: it must have sous vide wand!
Any pot can become sous vide pot if you have the necessary utensil. Nowadays, you can find rods of different brands that allow you to cook meat, fish, and even fruits and vegetables. In addition, you also need to buy unique bags for this technique that have the advantage of being reusable.
Sous vide rods allow food to be kept at an optimal temperature, which makes cooking even and gentle. As if that weren't enough, sous vide wands control water temperature and cooking times and can be easily set (depending on your brand). They usually incorporate a LED display on which you can program the parameters you need. When cooking is finished, the wand usually beeps and stops automatically.
Learn how to prepare Iberian secreto iberico al sous vide
Ingredients
- 18 oz of whole Iberian Secreto Steak
- Coarse salt
Elaboration
- Cut the Secreto into three parts and add salt.
- Place the portions in sous vide bag and let the meat marinate for approximately 15 minutes. (Remember that for any procedure, the meat must be at room temperature)
- Heat the water, when it is 144°F, introduce the bag with the Iberian Secreto. (It is essential to have special rods for this technique, which you can find in different brands! Never put the meat in the bag without the rods)
- Leave the rods working and the meat to cook for 45 minutes.
- Carefully remove the bag and let it rest for 10 minutes before opening it.
To color the meat, heat the grill to a high temperature and sear. You only need a few minutes to perform this step.
Disclaimer: It is crucial not to sous vide the meat in the packaging it comes in, as this can lead to health and safety risks. To ensure the best cooking results and food safety, we recommend purchasing proper sous vide bags designed for this cooking method. We recommend using Anova vacuum seal bags!
