Frequently Asked Questions on Choosing Sous Vide Cookers (Part One)
Apr 30, 2021
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Sous vide cooking is an emerging healthy cooking technology, which mainly uses vacuum technology and sous-vide cooking machines to cook delicious dishes without losing moisture and nutrition of raw materials.
Compared with the popular microwave ovens, pressure cookers, lightwave stoves and deep fryers, the proudest thing about slow cooking at low temperature is its nutritional value (all of the cooking machines mentioned above destroy food nutrition to some extent). Secondly, it is not difficult to get delicious food with patience. Of course, the disadvantage is that it takes a long time to cook.
In Wan Chai, Hong Kong, two restaurants on the same street sell barbecued pork at noon, one of which is praised as a must-eat dish. Even if it is expensive, many people come here and queue up every day. The reason is that their barbecued pork is cooked slowly at low temperature, and adopt the method that combines good ingredients with fine-finishing, so that others can't surpass it.
The other restaurant just made the barbecued pork in the ordinary traditional way, which is nothing special. There are not many guests every day. Comparing the two, it is obvious that "whoever can make a different taste will keep the guest's stomach".
Similarly, at home, nutritious food that can "keep your loved ones' stomachs" will be a healthy and warm home, so sous-vide cooking is an artifact for pursuing a better and more meaningful family life in the future.