Information

Perfect steaks, amazing flavors, a healthy way of preparation... it's all Sous-Vide

Sous-Vide - a cooking method in which food packed in vacuum bags is cooked for a long time at a low, precisely determined temperature. The name Sous-Vide (su vít) comes from French and means "in a vacuum". With this method, it is possible to achieve uniform heat treatment of the raw material, and to achieve inimitable flavors and consistencies. And it also brings many other benefits.


Perfect steaks

Sous Vide is primarily used to prepare meat. Even an inexperienced cook can prepare a perfect steak this way. Even from lower quality cuts of meat. And without unpleasant surprises in the form of a raw center or baked edges.

In standard preparation, the meat is heated at high temperatures (on the grill at up to 500°C). The steak is ready when its centre reaches the desired temperature (for medium, 60°C). But before the center of the steak reaches this temperature, its edges are already heated to a higher temperature. The result is overcooked and dried out edges. On the contrary, with the Sous-Vide technique, we achieve a steak that is evenly cooked from the edge to the center. And at the same time, the steak cannot be overcooked during such preparation!

 


Simple and easy preparation

The method of preparation is simple:

  1. Put the seasoned meat in a vacuum bag and suck out the air
  2. We set the water temperature on the Sous-Vide device according to the desired degree of doneness, in our case we want a little less than medium, for example 58°C
  3. Place the bag with the meat in the water. According to the tables and the thickness of the meat, we find out the necessary time and look forward to a perfect steak.
  4. We take out the meat and fry it on the outside for a few seconds in very hot oil to get the look of a perfect steak.

Cooking happens automatically, we don't have to check, turn and baste anything, which minimizes the time we have to devote to food preparation.


Amazing taste and consistency

When cooking in a vacuum, no juice escapes and thus no flavor escapes either. The natural taste of the cooked raw material will stand out. By adding various marinades and spices to the vacuum bags in which the raw material is prepared, we can conjure flavors that are often unattainable in other ways. By cooking at a precisely determined temperature, we can also influence the consistency of the cooked ingredients.

 

Advantages of Sous-Vide

 

Automatically translated from Slovak. Slovenčina