A cooking technique, which involves sealing food in an airtight plastic bag and then heating in a water bath or alternatively a temperature controlled steam environment.
The term is generally translated as “under vacuum”.
The aim of using a sous-vide is to ensure the food is evenly cooked throughout, without over cooking the outside. It also enables moisture, succulence and texture retention.
Items to be cooked are placed in a water bath with the temperature set at the final cooking temperature, unlike an oven for roasting where the cooking temperature is much higher that the final cooking temperature of the food. This means in the water bath that the temperature of the food can never exceed its final cooking temperature.
It is a technique though that requires preparation and the cooking times are much longer, so planning is essential.
Sous-vide cooking is an extremely good way to produce high quality products, but it does require expertise and knowledge to be used safely. Therefore before investing in this equipment the business should research and fully understand the benefits and restrictions of this low temperature cooking method.