Sous-vide

Method

The food is sealed in a vacuum bag and then cooked at a constant water temperature in the range of 50 to 85 ° C. Here come to monitor the core temperature of the food short meat thermometer ( with the welded product to be cooked ) or infrared thermometer for use. The vacuum bags are usually made of several layers of polyethylene and polyamide, in order to prevent extraction of plasticizers from the film of the bag in the food.

Alternatively, there are also steam ovens (combi steamer ), which have a special Bedampfungsfunktion. In this case, the bag is placed directly into the steamer and the contents cooked exactly to the degree with steam.

Advantages of vacuum cooking are that nothing can escape from the bag by vacuum sealing, neither volatile flavors or aromas or water. In addition, the impact on taste of the food is more intense accompanied by supporting ingredients such as spices or herbs. By removal of the greatest portion of air in the bag also the oxidation of the food and its flavor is reduced.

Since the vacuum cooking due to the relatively low temperatures there is no Maillard reaction and no crust on the cooked items are formed, the food is sautéed spicy mostly before or after the vacuum cooking.

The method was developed in the 1970s in France, but could be due to the difficult handling of his time not prevail in the household scale, since there was little suitable devices. The devices used were in the field of chemical and biological laboratories, were expensive and impractical. The procedure was then used mainly for the production of convenience food. Meanwhile, special equipment for vacuum cooking on the market such as built-in steam ovens. Thus, this preparation procedure was carried out in catering establishments and private households.