Sous Vide – A New and More Precise Method of Cooking

*By: Megan Deppen*

A few years ago my husband introduced me to a new cooking method called the Sous Vide (pronounced sue-veed) and I definitely had my doubts about it. I thought, how can cooking your food in a sealed bag, submerged in water turn out to be appetizing? Well, I’m here to tell you that I completely misjudged this way of cooking, and it’s indeed one of the best ways to cook your food. 

Sous Vide is a French cooking term that means ‘under vacuum,’ which refers to placing your food in a sealed bag, placing it in a water bath and cooking it under a precise temperature. Typically, the food is cooked at a much lower temperature than your traditional way of cooking, which helps to retain the juices and evenly cook the food, without overcooking the outside. If you’re like me with chicken or other meats, I always seem to overcook them and then they dry out. In this method of cooking, you can almost never go wrong. Our favorite foods to cook this way are meats, such as steak, chicken, pork, etc., but you can cook a variety of other foods such as vegetables, seafood, eggs, and fish. Also, one item I would recommend if you purchase a precision cooker is a food saver, so you can securely seal your food.

Remember, don’t be imitated by this method of cooking. It’s actually super easy and the best part is you will never overcook or undercook any of your foods! If you’re interested in purchasing or for more information on this method of cooking, check out this site.

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