Sunday, April 17, 2011

Sous Vide

Sous vide is a cooking method that is becoming more popular. Sous vide is French, pronounced "sue VEED" (accent the second syllable), and means "under vaccuum".

In this method, food (meat or vegetables) is sealed in a plastic bag. The plastic bag is put into hot (but not boiling) water, heated to around 140°F. The bood in the plastic bag cooks for a very long period of time, often over 24 hours. The food is done when the interior temperature of the food reaches the temperature of the water.

In the case of steak, the sous vide method has the benefit of preventing evaporation while it tenderizes the meat.

Professional kitchens have the equipment and chefs to cook a great steak with the sous vide method. Those who want to try sous vide at home must be very careful and use the correct equipment and technique, because a major danger of sous vide is botulism poisoning. Botulism is a grave danger with sous vide.

In this video, Erik Williams, executive chef of MK Restaurant in Chicago, uses the sous vide method for a tenderloin.



This video is on YouTube at http://www.youtube.com/watch?v=oKdDfunjYio.

Again, be very careful, when using the sous vide method, to avoid botulism poisoning.

SteakPerfection is a complex process that involves every detail, from pasture to plate.
Click here for our SteakPerfection Twitter.
Click here for our Steak Perfection Facebook.
Click here for our Steak Perfection Blog.
Click here for our Steak Perfection LinkedIn.
Click here for our Steak Perfection website.

A short link to this blog is http://bit.ly/dl7acG