Sous Vide, a French cooking technique which translates to "under vacuum" has become quite popular. This French technique involves cooking food that has been vacuum sealed in a water bath at a precise temperature. The advantage of cooking the food at a precise temperature in a water bath is that the food cooks evenly throughout while retaining moisture.
If you're wondering what the difference is between cooking sous vide vs boiling in water, you're not alone. When cooking sous vide, the vacuumed food sits in a stable bath water using a temperature that does not exceed boiling point. In addition, the temperature remains steady throughout the cooking process.
To cook Sous Vide you need an immersion circulator, a pot (experts often recommend a pot that you make pasta in, such as the Range Kleen CW7102 12 Quart Multi Cooker with Steamer and Pasta Insert ), a vacuum bag (or Ziploc bag) and depending on your immersion circulator device you'll likely need a smartphone app to control the device. Instructions vary between manufacturers but the general concept is to bag the food, fill a pot with enough water to cover the items you're cooking (leaving a little water above the food).
You'll want to protect the space your cooking on from the heat during the cooking process, so we recommend placing the pot on a Range Kleen Counter Mat on top of a stable surface. Place the immersion circulator into the pan and begin cooking using the app. Typically after food is cooked using the sous vide method, it is finished off on a grill or on the stove top to add a little browning to the meat or vegetables. Do you think you'll be cooking Sous Vide anytime soon? We'd love to hear about on our Facebook Page!