• sorter_plainview@lemmy.todayEnglish
    43·
    4 days ago

    It’s not traditional. Also it’s not similar to the pic. It was invented in the 1970s by a French Chef. The technique involves “vacuum sealed” ingredients, ensuring there is no air between the ingredient and water. Water is kept at a constant temperature, much lower than usual cooking temperature, and the ingredients are cooked for a very long time.

    End result is an evenly cooked ingredient with full moisture content. But there won’t be any browning (Maillard reaction), which is key in many recipes.

    • Numuruzero@lemmy.dbzer0.comEnglish
      10·
      4 days ago

      It makes very good food (mostly meat) and due to above observation many sous vide recipes call for a quick sear at the end of cook time.

      Ideally it’s done with specific bags designed to be used at high temperature, even if the temperatures aren’t as high as oven temps.

    • corsicanguppy@lemmy.caEnglish
      6·
      4 days ago

      Don’t forget the part where it’s held at almost-ready temps for a long time. Having worked a restaurant - but thankfully FoH - I’ve seen the struggle when a dish is ruined and you’re serving 7 plates while the kitchen is crunching to make the redo 8th.

      Having something that can be seared and served is likely fantastic.