How To Cook Sous Vide With a Vacuum Sealer

Sous-Vide cooking is a special way of cooking that gets you tender, succulent and better tasting meat. When done right, you could be in for perhaps the best tasting meat in your thai dish if you’ve ever tried in your life. Cooking Sous Vide in a vacuum sealer is an especially trendy method these days, and this is because it results in evenly cooked meat, food prepared this way can be stored for longer periods of time and vacuum sealing often puts of off bacteria.

How Does Sous Vide Cooking Work?

cooking sous vide in a vacuum sealer

With Sous Vide cooking, you immerse your well vacuum sealed food in hot water for some time. Usually, people vacuum seal the meat in plastic bags, and then work to manage the hot water’s temperatures so that your food is prepared in the shortest amount of time possible. Note however that the key to great tasting Sous-vide cooked food should be patience. Food sealed in a vacuum manner could take hours before it is thoroughly cooked, or before any pathogens in the plastic bags are all killed. In many cases, sous-vide cooking works best while preparing fish or any other type of meat. Vacuum sealing and lower temperatures will always ensure you get succulent tasting pieces of meat. Though possible to sous-vide vegetables and cereals, they often require high temperatures and often have no varied flavors from vegetables prepared on a kitchen stove.

Why Vacuum Seal?

Vacuum sealing serves two major functions in this food preparation process. First, vacuum sealed food is often free of common pathogens and bacteria, and second, vacuum sealed meat can last for days and months. But most importantly, using a vacuum sealer ensures you keep the meat as airtight as possible; thus also ensuring that moisture in the meat isn’t lost especially to sensitive food types like turkey or fish. Note however that marinating and food seasoning is done prior to the Sous-vide process itself. If you have any spices or marinades you wish to add to the meat therefore, add them before you can vacuum seal. This makes the meat even tender and juicier, since after all there will be no air to interfere with your cooking process.

What’s Next After Vacuum Sealing?

Once you have marinated and vacuum sealed your meat, the next step is to cook it. With the Sous-Vide cooking method at practice, your main role will be to control the water temperatures. Depending on how big your meat pieces are, you will be the judge of what temperatures you should maintain through the cooking process. The type of vacuum sealer or immersion circulator you use could also determine how long you have to keep checking the dish. Some immersion circulators for instance are so good that they regulate the exact water temperatures needed as the cooking process continues. They are also well insulated, and lose very little amounts of heat.

What Makes Sous-Viding In A Vacuum Sealer Better Than Cooking In A Kitchen Stove?

Pros

  • Sous-vide cooking give you the power to control specific temperatures and thus prevent dry meat or overdone food.
  • The cooking process always results in thoroughly cooked and evenly cooked meat, especially when done in a professional and precise manner.
  • Food cooked through Sous-viding in a vacuum sealer can be kept in the juicy, tender nature for long periods of time; thus making the process the best for preparing holiday meals, or for preparing foods with lots of side dishes.
  • Vacuum sealed food often has no bacteria or pathogens in them, and thus food cooked this way will stay pasteurized and safe for a longer period of time.
  • Sous-viding is simple and efficient-Once you set the temperatures and the timer; you can prepare a meal after another without getting involved too much in the cooking.

Cons

  • Sous-viding is an expensive process. To many people it is actually too expensive to afford.
  • Sous-Vide cooking is not a fast cooking process. It could take anywhere between an hour and ten hours, which means you have to plan way ahead of time before cooking your meat with this process.
  • Meat cooked in this method often does not characterize with the delicious golden brown color. Instead, Sous-vide prepared meat is just succulent and tender, although you can still achieve the golden brown color applying a searing finish after the cooking process
  • There are some rare pathogens that still survive the “safe” method of vacuum sealing. However, if prepared in the right manner and at the exactly the right temperatures, any type of pathogen should be killed.

Conclusion

Sous-vide cooking doesn’t always have to be expensive and long. There are cheap immersion circulators you can take advantage of, because in the end the goal is to achieve meat pasteurization at just the right temperatures.

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