About Sous Vide
Sous Vide Overview
Sous vide is a French cooking technique that translates to “under vacuum” and refers to the Chef prepared method of cooking products in a vacuum sealed pouch. The sealed pouch is submerged in a water bath maintained at a precise temperature, allowing for consistent and even cooking, unlike traditional methods that rely on timing while cooking at temperatures higher than target, which can result in over or under cooked proteins.
Sous vide cooking utilizes slow cooking at lower temperatures for a gentler cooking process, while preserving more of the natural nutrients. This process yields an extremely consistent degree of doneness from end to end.
Sous vide proteins exhibit unmatched consistency, exceptional texture, tenderness, and natural juiciness.
No preservatives are needed to enhance taste, texture, or prolong shelf life. Sous vide prepared proteins possess an extended fresh and frozen shelf life due to the process of cooking in a sealed vacuum bag, without exposure to oxygen or outside contaminants.
No risk of over or under cooking, as the protein cooks at the exact water temperature.
Traditional Water Bath Vs Steam Oven Cooking
Ambassador Meat utilizes traditional water-bath Sous vide Cook/Chill tanks for more consistency, with the ability to cook within a precise temperature range of +/- .5 degrees. In water-bath cooking, raw vacuum sealed proteins are placed in the tanks for a complete cooking and chilling cycle. Steam oven cooking of vacuum sealed proteins cannot match the precision of traditional water bath, as steam needs to be generated at much higher temperatures, resulting in much more temperature variations during the cooking process.
Benefits of Sous Vide Vs Commercial Oven Cooking
- Extremely consistent degree of doneness throughout the product.
- Clean label proteins without the use of any preservatives, binders or phosphates.
- Low temperature, slow cooking will achieve superior texture, tenderness, flavor and juiciness.
- There are no harsh temperature changes during the cooking cycle. This gentle cooking equates to a higher natural nutrient and moisture content.
- Packaging is freezer burn free, since product is packaged and cooked in one vacuum sealed bag.
- Sous vide proteins are extremely safe, since products are never exposed to outside environment once packaged.
- Extended fresh shelf life of 60 days, once freshly thawed. Frozen shelf life is 18 months with no freezer burn or off flavors.
Searing
Product can be seared and/or grill marked before the Sous Vide cooking process.
Precision European Equipment
