Sous vide is the latest technique to come out of the professional kitchens and into the homes of foodies or amateur cooking enthusiasts. Best sous vide cooking at home is now possible for the absolute method to the release of new appliances that make it very easy.
What is a sous vide cooking?
Sous vide cooking involves the cooking food will be sealed in plastic bags that immersed in hot water for long periods of time. It will manage the temperature of the water and it stays hot enough to cook the food thoroughly and evenly. Cooking in sealed bags at lower temperatures also results in juicier food, since the food in the way there is with a more moist cooking method like broiling.
Sous vide cooking chef use the high end of immersion circulators that regulate the temperature of the water precisely within a fraction of a degree.
Best sous vide cooking:
Jerky bottom round:
It is small and so it is easy to work with at home. Other good cuts of beef for jerky come from the round but top or bottom round are fine too. The meat is similar to flank and it well trimmed of excess fat that can be used for jerky as well.
- 1300g bottom round
- Soy sauce
- Worcestershire sauce
- ½ tsp liquid smoke
- 1 tsp garlic powder
- 1 tbs Tabasco sauce
- 1 tbsp steak sauce
- Use a slicer to cut the meat
- Then make a marinade with all the ingredients like soy sauce, Worcestershire sauce, garlic powder, steak sauce, tobacco sauce and the liquid smoke.
- Apply all ingredients use to coat the meat.
- Leave to marinade overnight of for several hours
- When ready to cook, arrange the meat on the dehydrator trays at a temperature of 150 degree Celsius.
- The jerky will get ready when the meat begins to crack.
It’s meaty in a delicate fish form and is used all over with olives with bacon. This dish works as a starter or as the main event and the lentils can work as a vegetarian option. Monkfish has a wonderful meaty texture that works really well with the spicy masala flavours.
- 6 monkfish and each should be 150g cleaned
- Masala butter
- First, you have to preheat your water bath for 48 degrees
- Brush the monkfish all over with masala butter
- You have to place your monkfish portions into pouches and vac seal
- Then place the sealed pouches into your water bath for about 15 minutes.
- Keep checking the water bath to make sure the water is covering the pouches.
- Finally, remove the monkfish from the pouches, pat dry with kitchen towel and quickly pan fry for extra color.
You can dust the fish with any dry powder like curry powder this will give you a delightful flavour.
You can cook all sorts of things with this method and with the relevant equipment. Meats tend to be a favorite as you can get them really tender.