LCBO Food & Drink Early Summer 2019

TRENDS  HOW TO SOUS VIDE

Sous vide 101

The translation of the French term sous vide is “under vacuum.” In cooking, it’s defined as cooking food under vacuum at a low, consistent temperature using heated, circulating water as the cooking medium. It’s now made the leap from restaurant kitchens to homes with the advent of lower-cost small appliances called immersion circulators that can help you cook like a pro.

Advantages

packaging

BAGS Use heavy resealable freezer bags (ba- sic storage bags aren’t strong enough), reusable silicone bags or vacuum seal bags (pouches) designed for a food vacuum sealer. The low temperatures used in sous vide prevent breakdown of the plastic so it’s safe to use food- grade plastic for cooking. MASON JARS Desserts such as custards and pudding cakes, as well as savoury egg dishes cook up brilliantly in Mason jars. The sous vide basically works as a bain- marie . Use the two-piece canning lids to seal them tight. CASSEROLE DISHES AND CAKE PANS Stratas, steamed puddings, cheese- cakes and other cakes can be cooked sous vide. Seal the top of the dish or pan with plastic wrap and overwrap in foil to keep water out. You don’t always need to immerse the dish completely.

Cooking sous vide is consistent and forgiving and it enhances the natural flavour of foods. Sous vide temperatures are significantly lower than in traditional cooking methods, making it like a long, slow braise. Minimal extra moisture is added to the bag so the food cooks in its own juices, intensify- ing the natural flavour rather than diluting it. The food cooks to the same temperature throughout rather than being hotter on the outside, lending to even tenderness and doneness. The food never gets hotter than the set tem- perature, preventing overcooking, so you get a perfect medium-rare steak and juicy, melt-in-your-mouth chicken every time (even if you leave it in the bath for an extra hour). Plus, you can cook ahead then reheat and brown foods just before serving, making it perfect for worry-free entertaining.

LEMON PAPRIKA SOUS VIDE FLATTENED CHICKEN recipe on page 127

The key to food safety for sous vide temperatures, which are lower than in traditional methods, is to cook foods long enough to destroy bacteria. Always cook for at least the minimum recommended cooking time.

1

2

3

How- To

Set up your sous vide appliance and a container of water on a heatproof surface. Ensure the container is large enough to allow for at least 1 to 2 inches (2.5 to 5 cm) space around the bag for water to circulate. Preheat water bath to desired temperature.

SEASON Coat food with a dry or moist rub with minimal or no liquid. Use less salt to avoid a ham-like texture and season again just before finishing.

PACKAGE & SEAL Place the food into the bag, keeping it in a single layer, and remove the air using the water-displace- ment method (see TIP on page 127) or a vacuum sealer. Seal the zipper of a freezer bag or seal with vacuum sealer. There should be 1 inch (2.5 cm) or more of space between the food and the seal.

COOK Place bag in preheated water; clip the edge of the bag to the edge of the pot to keep seal above water. Start cooking time when appliance indicates water has returned to set temperature.

106  FOOD & DRI NK EARLY SUMMER 2019