The Skinny On Sous Vide Cooking

If you’re beginning to learn to cook online and have been to a restaurant lately, chances are you’ve come across the phrase “sous vide” more than once.

Simply put, sous vide cooking is a method that uses vacuum sealing and low heat for slow cooking, according to Douglas Baldwin’s website. Just like regular control-top cooking, sous vide machines help you control the temperature of the water – the flavors and spices you use are completely up to you.

Perhaps the foremost culinary craze when it comes to preparation, this unique method is believed by many chefs to be the perfect way to prepare meats, including fish and steak. According to The Guardian, there are several reasons behind this theory.

The first factor is reliability, because the water temperature allows many chefs to cook fish and meat to perfection. Secondly, you can essentially set your temperature and time, and go about your daily routine.

Although sous vide machines are quite expensive, they are popping up in many Michelin-starred restaurants all over the world. It might be wise as a student in online chef courses to brush up on your basics, since the restaurant you might be working in one day will probably have one.


Comments are closed.