K ITCHEN | COOKING TIPS
Simple SOUS VIDE You don’t need a culinary degree to master this cooking technique. B Y K I M B E R LY L O R D S T E W A R T
The advantages are enormous, especially for time-starved home cooks. “I can be on the soccer field, and my food is bobbing away in the water bath, waiting for dinner to be ready when I get home,” says Meesha Halm, coauthor of Sous Vide Made Simple (Ten Speed, 2018).
The Basics The term “sous vide” is French for vacuum. “It makes it sound complicated—like molecular gastronomy,” says Philip Preston, a culinary inventor for PolyScience and early pioneer of sous vide cooking. “It is the farthest thing. It is just precise cooking technology.” The cooking method itself is nothing more than sealing food in a bag, cooking it in a water bath at a very precise temperature—a key step—and finishing it with seasoning, searing and perhaps a sauce.
VISIT LIVENATURALLYMAGAZINE.COM FOR A SELECTION OF RECIPES, INCLUDING SOUS VIDE KOREAN BBQ-STYLE STEAK, SOUS VIDE GRILLED PORK CHOPS WITH APPLE CHUTNEY AND SOUS VIDE CAULIFLOWER GRATIN.
FALL 2019 | OPTIMUM WELLNESS
Why Sous Vide? It’s all about texture, tenderness and moisture. For proteins, like beef, pork, lamb and chicken, muscle fibers are made up of 75 percent water, which means that traditional cooking draws out the water and toughens up the meat. In sous vide, the water bath breaks down connective tissues and retains moisture—hence a perfectly cooked steak, chop or chicken breast every time. It’s not just for meats, either. Sous vide works well for vegetables, eggs, and fish and seafood, too.
How to Sous Vide Both Halm and Preston recommend that beginners start with predesigned recipes from cookbooks, the internet and sous vide manufacturers. Halm says once you get comfortable with the techniques, you’ll be able to convert your existing recipes to sous vide. “It’s easy to get a little mystified by sous vide cooking,” Preston says. But, “it is the ultimate de-stressor, and it gives home cooks a window to cook meals they would normally shy away from.”
It sounds vide. et: sous very gourm ng used this e lo Chefs hav ing technique, ok o c precision advent of homee and now th ide water-circulator v s u o s kbooks cooking s and coo ly e c n applia seeming makes the technique ng intimidati aster. to e a sy m