Basic Knowledge of Sous Vide
Low-temperature cooking:
It doesn't need any vacuum packing or using any complicated electrocircuit to control the temperature for most fundamental sous vide cooking. The basic idea is fairly simple—it is more efficient to transfer heat with water than with air. Under low temperature, cell walls of food will not fracture. When cooking the meat, hard collagen in connective tissue will be disintegrated into gelatin by water, which avoids over-heating of protein, prevents degeneration and hardening, leading to a dryout. When cooking vegetables, sous vide cooking can make it well done, at the same time, keeping its tighten and crisp taste.
Precise temperature control:
Why is it important for precise temperature control? Once there is a false move, everything could be lost. Taking eggs as an example, the difference is distinct, a perfect soft-boiled egg compared with a floppy egg with turbulent yolk. Other food with protein like fish and chicken, is sensitive to subtle variation of temperature. Therefore, decise cooking temperature and time can make sure your food is safe, which determines its expiraiton date. Tabulating according to the type of food, scientists provide a form of cooking time and temperature based on some parameters which work out at microbial activity accurately.
Vacuum sealing:
Vacuum packing can effectively transfer heat of water or steam to food. It can prevent food from evaporating freshness and juice while cooking. Ingredients with seasoning sealed in vacuum can endow food with more flavor, whole juice without peculiar smell produced by oxidation.
For example, fatty meat exposed in the air for a long time will turn rancid so that food needs to be cooked thoroughly and then stored, or re-cooked, which can eliminate risks of recontamination, then prolonging shelf life for food.
Safe sous vide cooking:
Sous vide cooking ensures the complete chareacter and quality of food. Given that you need to cook three disks of beef with different thickness at the same time, one medium rare, another parboiled, the last one well-done, generally speaking, you have to know the exact cooking time for each meal.
While using a bain-marie doesn't need to be so, one can only set a fixed temperature in each container. The better way is to preheat the beaf with sous vide cooking method as per its needed temperature. And that makes cooking more easier and timesaving.