An Introduction to Sous Vide Cooking
"Sous Vide" is a French word meaning "under vacuum", which is a process of slow cooking under lower stable temperature. Such method is launched as a cooking option appearing systematically on the stage of kitchen, which should give the credit to the emerging of molecular gastronomy. It is a step of molecular gastronomy that calculates which is the best time for food to be cooked thoroughly within blasting temperature according to the blasting temperature range of ingredient albuminou cells.
In simple terms, on the premise of not damaging ingredient albuminou cells, adopting this method can serve customers food that returns to the original state as close as possible after food ingredient has been cooked and then seasoned.
The best way to cook thoroughly, is to package food in vacuum bags that can resist high temperature. Exhausting air to a vacuum condition, then dipping it in homothermal water that has been setted the right temperature until food is well-done, which can largely release sodium glutamate in optimum temperature.
Sous vide cooking method is suitable for certain quality food ingredients such as steak and salmon, which ensures water-locking in the state of vacuum and low temperature. Now it is common to use sous vide cirlulators and sous vide cookers to apply such method, the former one adapted to different cookers, more convenient, while the latter easy to get uniform heating. In addition, soft-boiled egg can also be completed by sous vide cooking.
