Cooking in a vacuum? Discover sous-vide – a method for those who value taste and precision

Tender meat, juicy fish, firm vegetables – all without the risk of burning, drying out or losing flavor. This is how sous-vide works – a low-temperature cooking technique that until recently was the domain of the best restaurants. Today, it is increasingly making its way into home kitchens. What is its phenomenon?

Sous-vide (pronounced su-wid) is a French term meaning "under vacuum". The method was created in the 1970s in France and involves long cooking of products sealed in airtight vacuum bags, immersed in a water bath with a precisely controlled temperature - usually from 50 to 85°C. The result? Dishes are juicy, soft, retain their natural taste and nutritional value. They rarely require intensive seasoning, because they defend themselves with their own aroma.

What is needed?

Sous-vide cooking doesn't require any special skills - just a little practice and the right equipment. If you don't have a steam oven with a sous-vide function, you'll need:

– a sous-vide circulator – a small device with a heater and a pump that heats the water and maintains a constant temperature; it is mounted to the walls of a pot or container,

– any pot or water container,

– vacuum bags and sealers – for airtight packaging of food. It is important that the bags are intended for contact with food and resistant to high temperatures.

What are the cooking temperatures and times?

The exact parameters depend on the type of food – salmon, steak or vegetables require a different temperature. Modern circulators often have built-in programs that suggest how long and at what temperature to cook different ingredients. Some models are operated using a smartphone app, which makes it even easier to control the process.

What can you prepare?

Sous-vide works well with meat (steaks, pork loin, chicken breast), fish (e.g. buttery salmon), vegetables (potatoes, carrots, asparagus), as well as with creamy eggs or desserts – mousses and egg creams.

Why is it worth trying?

Sous-vide allows you to achieve ideal juiciness and softness of dishes. Dishes come out perfectly every time - without the risk of a culinary mishap. Low-temperature processing protects vitamins and minerals, making meals not only tasty but also full of nutritional value. Importantly, the cooking process does not require constant supervision - just set the parameters and let the device work. After cooking, the dish can be briefly fried or baked to give it an appetizing, crispy crust - this is the so-called finishing of the dish. An additional advantage is the possibility of preparing a larger number of portions in advance - tightly packed in a vacuum, they stay fresh longer.

Sous-vide is a great option for those who value precision, taste and healthy cuisine. Although it requires investment in equipment, the effects often exceed expectations.

AM