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Photographs
John Lee
sous vide
COOKBOOK
THE
Contents
Pork Chops with Jalapeño–Agave
Nectar Salsa, page 14
Honey-Dijon Salmon, page 13
7
UNDERSTANDING SOUS VIDE
The French term
sous vide
, literally “under vacuum,” is used to describe
food that is vacuum sealed in plastic for cooking in a temperature-controlled
water bath. Originally used in scientific laboratories because of its precision,
sous vide has since become the secret weapon of Michelin-starred chefs
who appreciate the unprecedented control it affords in the kitchen. Nowadays,
cooking sous vide boasts a growing and enthusiastic following among chefs
and home cooks alike.
The machine that makes this precision possible is an immersion circulator,
a device that both heats and then holds water at an exact temperature
and continuously circulates it. It allows foods sealed in airtight bags to
cook for longer times at lower temperatures than by conventional methods,
resulting in perfectly cooked, intensely flavorful meats, fish, vegetables,
eggs, and more. Steaks are especially tender and have a richer, meatier
flavor; custards emerge flawlessly silken; and mashed potatoes, because
they are not cooked in water, turn out creamier and more luscious. Sous vide
also makes conventionally long-cooked dishes like short ribs an overnight
proposition: put them in to cook on Tuesday evening and Wednesday’s
dinner will be done when it’s time to set the table.
We love that sous vide frees you from standing at the stove and from
tinkering with the temperature. It’s a boon to busy families, too: dinner can
be put on to cook just before the kids are dropped off at school and be ready
to eat at the end of the day. Easy to use, an immersion circulator makes
a wonderful gift for newlyweds or just-launched college grads, inspiring
confidence in novice cooks and encouraging experimentation in more
seasoned hands. The steady, low temperatures of sous vide cooking make
it easy to put together easy, no-stress meals without fear of overcooking.
And tech-savvy cooks will appreciate that some models are WiFi enabled,
allowing for remote cooking: just tap the app on your phone to start cooking
your meal while you’re sitting at your desk or walking the dog.
Cooking sous vide is remarkably simple: Put the immersion
circulator in a water bath, attach the device to the side of the
water container, set the temperature, seal the food in a bag,
wait until the water reaches temperature, lower the bag into the
water, set the time, and walk away. (To make sure the bag stays
submerged and to ease its removal, attach the top of it to the side
of the container using a binder clip or dedicated sous vide clip.)
At the end of the cooking time, the bag can remain immersed in
the water for an extended period without the food overcooking.
TOOLS & TECHNIQUES
Cooking temperature
is precisely controlled,
so food never overcooks.
Food prepared sous vide
retains all of its nutrients
and allows for cooking
with less fat.
THE IMMERSION CIRCULATOR
heats
and then holds the water at a precise
temperature while keeping it in constant
motion. It can be used in any straight-
sided container, from a stockpot to a
heat-resistant plastic bin to a saucepan
for small bags. The container needs
only to have enough room and stability
to hold the immersion circulator, the bag
or bags, and sufficient water to freely
circulate around the bag(s).
COOKING SOUS VIDE
works with
both specialized vacuum bags and
a dedicated vacuum sealer (pictured
below) and, for some recipes, with
locktop plastic freezer bags that
are sealed using a water immersion
and air displacement technique.
Review each recipe for the method
best suited to its ingredients. For a
simple explanation of both methods,
see page 10.
Many immersion circulators
let you know