Sous vide cookery is a modern cooking technique that has gained popularity in recent years. The term “sous vide” is French for “under vacuum,” which refers to the process of vacuum-sealing food in a plastic pouch before cooking it in a water bath at a precise temperature. This method allows for precise control over the cooking temperature, resulting in perfectly cooked food every time.
The sous vide technique was initially developed for professional chefs in high-end restaurants, but it has now become accessible to home cooks as well. With the help of sous vide machines or immersion circulators, anyone can achieve restaurant-quality results in their own kitchen.
One of the main advantages of sous vide cooking is its ability to cook food evenly. Since the food is cooked in a water bath, there are no hot spots or areas of uneven heat. This means that proteins, such as steak or chicken, will be perfectly cooked from edge to edge, resulting in a tender and juicy texture.
Another benefit of sous vide cooking is the ability to retain the natural flavors and juices of the food. By sealing the food in a pouch, the flavors are locked in, and the food cooks in its own juices. This results in flavorful and moist dishes that are hard to achieve with other cooking methods.
Sous vide cookery is also known for its convenience. Once the food is sealed in the pouch, it can be cooked for an extended period without the risk of overcooking. This makes it ideal for meal prepping or cooking in advance for dinner parties.
In conclusion, sous vide cookery is a modern cooking technique that offers precise temperature control, even cooking, and flavorful results. Whether you’re a professional chef or a home cook, sous vide cooking can elevate your culinary skills and impress your guests with delicious and perfectly cooked meals.
Here's a handy chart to help determine the right portion sizes for meat joints based on appetite size:
| Appetite Size | Boneless Meat (g per head) | Bone-in Meat (g per head) |
|---|---|---|
| Small Appetite | 125–150 g | 200–250 g |
| Medium Appetite | 150–200 g | 250–300 g |
| Large Appetite | 200–250 g | 300–350 g |
| Extra Large Appetite | 250–300 g | 350–400 g |
These portions are for the main course. If the meat is part of a larger meal with substantial sides, you could reduce the quantities slightly. For feasts or special occasions where people may indulge, consider the higher end of the range.