Techniqueintermediatedraft
Sous vide
Also searched as: sous vide, vacuum cooking, low-temperature water bath
In short: Cook vacuum-sealed meat or fish in a water bath precisely to the target temperature. Even from edge to edge, then seared briefly.
Picture it
Like a thermostat instead of a campfire.
What happens
The water is exactly as warm as the desired . So the food cannot overcook, only take longer. Afterwards it needs a very hot pan for the crust.
How it’s done
Sequence · Step 1 of 5
Season the meat and vacuum-seal it.
All steps as a list
- Season the meat and vacuum-seal it.
- Bring the water bath to the target temperature, e.g. 55 °C for pink beef (as a guide).
- Cook for 1–3 hours depending on thickness.
- Take it out and pat it dry.
- Sear in a very hot pan for 1 minute per side.
Related entries
Sources
- Harold McGee: On Food and Cooking (2004)