Article: Smart cooking with sous vide!


Well done and bloody – at the same time! Fast fix and so easy. Just fry the slices you want afterwards.

For over a year, the house has been blessed with a sous vide. Very early it became self-evident in the kitchen and many are the guests who enjoyed the meal and then asked about the cooking.

Sous vide works like a dip heater. It keeps exactly the right temperature for hours, you do not burn, the water does not boil away and because you can cook the food for hours you can mourn any boring piece of meat that you want!

How to use

Pour water into a saucepan, bucket or other large vessel. Mount your sous vide on the edge of the vessel. Since sous vide acts as a dip heater, the vessel must be deep enough.

 Put in the vacuum packed meat. Set your sous vide on let’s say 56 degrees (for bloody/well done) and press play.

If the meat is very tender, you should prepare under a shorter time, 1-3 hours may be appropriate. If it is a steak from an adult animal, you can leave the cooking for many hours, preferably 8-24.

Simple short film about vacuum packing and cooking with sous vide:

But it’s not just about meat. Fish, vegetables, potatoes, it’s probably just the imagination that sets limits. Vacuum packages are absolutely preferable, if there is air in the bag, it floats up to the surface and the food will not be evenly heated.

Then you can of course experiment with marinades or seasoning in the bag/vacuum pack.

Degree and time examples for meat

Decide what you want: bloody (rare), medium or well-done. We usually choose 58 degrees (celsius) for bloody moose or lamb. For those who want more thoroughness, set sous knowledge at 61-62 degrees. The time is set by how tender the meat is. Young animals give shorter time, fine pieces such as file and back steak need considerably less time than a steak from an adult animal. Tips are available on the machine’s packaging and online. Remember to heath enough for pigs, because of the risk of trichinae.

Example:

  • Beef from young moose calf or roendeer saddle: 56 degrees (rare) for 1-3 hours.
  • Moose steak from adult animals: 58 degrees gives bloody, 60 between and 62 fully pierced.

If you have a sous vide with Wi-Fi you can rig in the morning and start the device a few hours before returning home in the evening.

When the contents of the bag are ready, take it out and cut it into slices. Eat as it is or roast/steak lightly for a little more surface, or if someone of the diners might want their slices a little less bloody?

Really really smart. And, the souse vide causes very little dish.

Vacuum package is a really good accessory, though it´s important to get the air out of the bag. If air left, the bag will floats up to the watersurface.

It´s no problem if you take the opportunity to do something else in the meantime and completely forget about the clock. Nothing will be burned, the only thing that can happen is that the piece of meat may be too dark. A luxury problem!

Wikipedia about sous vide:

The term sous vide comes from the French and means in vacuum. The method involves cooking the food in a vacuum package which is placed in a water bath. The water bath has a carefully controlled temperature. The advantage of sous vide is that the tempe is the same both on the inside and outside of the food, that is, you can cook the inside with the desired temp without overcooking the outside, which makes the food juicier.

Another advantage is that there is no evaporation from the raw materials contained in the bag. Meat and vegetables that are allowed to stay long become milder because collagen and other proteins dissolve.