Information
Sous-Vide Basic Rules
In order for the result to meet our expectations, it is necessary to follow some basic rules for Sous-Vide.
Seasoning
Some seasonings react differently to what we are used to during longer heat treatment.
- Raw garlic creates a strong and unpleasant taste, we prefer to replace it with garlic paste.
- When cooked for a long time (several hours), virgin olive oil and other unrefined oils develop an unattractive metallic flavor.
- Uncooked alcohol can turn to steam, creating bubbles in the bag and causing the meat to cook unevenly.
Safety
Heat treatment at low temperatures always poses a risk, which can be minimized with Sous-Vide by following the correct procedures. A temperature above 54.4 ºC is recommended, which eliminates possible pathogens for a long enough time. The closer we cook to this temperature, the more important it is to keep the set temperature exactly. Sous-Vide devices should measure the temperature with an accuracy of 0.1 ºC and be able to maintain it with the greatest possible accuracy, ideally also 0.1 ºC. Some raw materials are also cooked at lower temperatures - e.g. fish. Here it is important to keep in mind that the raw material treated in this way does not undergo pasteurization and to approach it that way. With fish, we make sure that they are as fresh as possible and we do not use a long cooking time at low temperatures.
The raw material must be completely submerged in water during cooking. Vacuum bags must not contain air bubbles, as these can cause uneven heat treatment. Therefore, it is not suitable to cook raw materials that contain cavities (e.g. chicken) as a whole. We do not use ordinary vacuum bags, but so-called boiling, intended for high temperatures.
With Sous-vide it is important to distinguish between two times
- the time during which the raw material will reach the required temperature everywhere
- time during which it undergoes pasteurization, that is, potential pathogens are eliminated
For each type of meat there are tables containing both times at a given temperature and thickness of the meat.
A great advantage of Sous-Vide is the ability to store cooked food for up to several weeks in a vacuum bag. However, it is necessary to take care of quick and thorough cooling (in water with ice in a ratio of 1:1) before storing in the refrigerator.
As with traditional methods of preparation, it is not recommended to serve meat prepared below 60 ºC (medium) to pregnant women due to the risk of transmission of toxoplasmosis.