Sous vide, also known as low-temperature long time (LTLT) cooking, is a cooking method in which food is cooked in a water bath for longer than usual at a precisely regulated temperature.
The ingredient that is being sous vide, is usually placed in a plastic bag or glass jar before being placed in the water bath. When the ingredient is sealed, it seals the juices and aromas that add to the overall flavour.
Perks of the sous vide method
Sous vide prevents overcooking since the food cannot get hotter than the bath it is in. Thus, cooking can be very even throughout the process, even with irregularly shaped and very thick items.
One of the most common ingredients that are prepared through this method, is fish. Salmon, for example, is known to be buttery-soft and flaky when prepared in this manner.
Other foods that can be prepared like this includes pork, chicken, eggs, fruit, vegetables and so much more. Even desserts like crème brûlée can be prepared with this method!
CLICK ON IMAGE TO PLAY