Sous Vide, one of those terms you run across a lot nowadays, It’s kind of hyped but still seriously underrated.
I love my Sous Vide, the results are absolutely awesome.
I don’t only use it for classical Sous Vide recipes but also in many cases where a recipe requires cooking something in water.
Now, when you cook something in water and you taste the water afterwards, you’ll most probably find that the water tastes strongly of whatever you cooked, be it meat or vegetables.
In some cases this may be the desired outcome, e.g. when you prepare a chicken soup. In many cases though. the water will be poured away after cooking with all the aroma literally going down the drain.
Because what aroma is in the water was once inside what you cooked and there is no way of getting it back in.
If you ask yourself why your vegetables taste so “flat”, not at all like those you get in a good restaurant, this is the reason. But you can change that of course.
Simply by putting the vegetables into a plastic bag, creating a vacuum in the bag and sealing it, then placing it in the Sous Vide bath for a few hours at a temperature between 60 and 70 degrees.
You’ll be astonished by the difference in the aroma.
I will be publishing some Sous Vide recipes over time where I’ll explain the different techniques in more detail.
Which type of Sous Vide?
Basically, there are two types of sous Vide. One is a longish device which you just put into an existing pot, heating up the water in that pot to a given temperature and maintaining this temperature.
The other is a device like that shown in the picture at the top of this article.
It’s a complete device including a water-container.
Personally, I would always prefer the complete device. First of all, the heat comes from all sides, ensuring that there are no zones with significally different temperatures in the water.
Then it has a lid. The Sous Vide which you place into a pot doesn’t have this. As it’s attached to the side of the pot, you can’t close the lid.
For one, this means that a lot of energy is lost. Heat travels upwards and your Sous Vide will consume a lot of power if you keep it running for several hours.
The fully encapsuled device doesn’t have this problem. The lid ensures that most of the heat stays inside, requiring far less energy to maintain the desired temperature.
Also, the lid keeps the water in. Over the long periods required for Sus Vide cooking, water will evaporate. Replacing it with water of a different temperature may have a negative effect on the cooking progress.
Pricewise, there isn’t really much difference between these two types. It’s really more a question of the space they consume when stacked away.
If you have enough space, you should really go for the full device.