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”.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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