SOUS-VIDE – WHAT IS IT AND HOW CAN IT IMPROVE YOUR DIET?
Sous vide cooking is the process of sealing food in an airtight container (a vacuum bag), and then cooking food in temperature-controlled water. The name comes from French, meaning “under vacuum”.
Most slow cookers only have ‘high, low, hot’ temperature settings. Sous-vide machines have a precise temperature setting and precision that keeps circulating water within 1-2 degrees of the desired temperature.
Boiling food often removes natural flavours and nutrients from food. In sous-vide, because the ingredients are cooked in an airtight, oxygen-free environment at a low temperature, the food is healthier, and very flavourful. Less salt and spices are needed, the food retains a much higher vitamin and mineral content.
Can you cook frozen steak in a sous vide bath? Yes – you can put frozen steak sous-vide! And you’ll love it! It’s very easy to cook frozen steak sous-vide and get the same results as cooking fresh steak.
The most suitable pieces of meat for sous-vide cooking are 2.5 cm thick or more. That’s why Premium Angus beef is perfect for this type of cooking. Pieces such as boneless rib eye, t-bone, beef tenderloin, rump, sirloin steak or even skirt steak can be transformed into ideal dishes for those who value taste and health.
See in the SHOP all the accessories you need to cook SOUS-VIDE. Cook restaurant dishes at your home!
Lava has been a successful brand of the German company Landig + Lava GmbH & Co. for 35 years. Since them, it has become one of Europe’s leading manufacturers of vacuum cookers, with partners in over 40 countries worldwide.
Production methods and the use of the best materials guarantee high-performance products with trend-setting processing quality. It’s a purchase for life.
