Sous Vide Cooking
Get Even, Consistent Results with a Sous Vide Cooker
Though it’s been applied in French cooking for decades, the sous vide cooking method has exploded in popularity around the world in the last few years, and it’s easy to see why. Also known as low temperature long time (LTLT) cooking, the sous vide technique involves placing food in an air-tight plastic pouch and cooking it in a low-temperature water bath for an extended period of time—anywhere from one hour to several days. This is done at a low temp, around 135 degrees Fahrenheit. Food comes out amazingly flavorful, even and consistent every time.
How Does Sous Vide Cooking Work?
Sous vide cooking isn’t just a meat-eater’s game. It can also be used to cook the perfect soft-poached eggs, herby root veggies and even mac and cheese bites.
Though it’s been applied in French cooking for decades, the sous vide cooking method has exploded in popularity around the world in the last few years, and it’s easy to see why. Also known as low temperature long time (LTLT) cooking, the sous vide technique involves placing food in an air-tight plastic pouch and cooking it in a low-temperature water bath for an extended period of time—anywhere from one hour to several days. This is done at a low temp, around 135 degrees Fahrenheit. Food comes out amazingly flavorful, even and consistent every time.
How Does Sous Vide Cooking Work?
Sous vide cooking isn’t just a meat-eater’s game. It can also be used to cook the perfect soft-poached eggs, herby root veggies and even mac and cheese bites.