Hot Technique: Sous Vide Cooking

Sometimes getting into a little hot water is a good thing! Recently identified as a top food trend in an FE&S article featuring Karen Malody, founder and president of Culinary Options LLC, sous vide is on track to make a big splash in 2021. A relatively young cooking technique invented in the early 1970’s, sous vide (French for “under vacuum”) was invented by two French chefs looking for a way to make roast beef more tender.

Now re-surging in popularity, sous vide cooking is the process of cooking vacuum-sealed foods gradually in temperature-controlled water until the internal food temperature is the same as that of the water. Especially popular for cooking proteins such as steak, pork, chicken, and fish, the process allows flavors to be infused into food in a slow, low-maintenance cooking process that creates a consistently high quality product. This process cannot be rushed, but it frees up your chef to do other important things at the same time. 

Benefits of Sous Vide Cooking

With sous vide, vegetables emerge brightly colored and beautifully textured. Proteins emerge tender and never overcooked, only requiring a quick finish on a grill or in a high-speed oven to add color and caramelization for presentation. Not only does sous vide do wonders for product quality, but it can also help the budget and improve operational efficiency.

Product quality:

• 
  Tender finished product with minimal moisture loss.
• Flavors are preserved and enhanced, while natural colors are retained.
• Nutrients are retained rather than being lost into steam or boiling water.
• Little additional fat is required during cooking.
• Consistent results; not possible to overcook.

Operational efficiency and budget:

• Prep is done in advance, making work organization easier during peak periods.
• Production planning supports a wider variety of dishes.
• Advance preparation of controlled portions minimizes waste.
• Airtight packaging extends shelf life.
• Several items or meals can be regenerated in the same bath at the same time, reducing preparation and clean-up time.
• Staff can use sous vide cooking appliances with minimal training, which is especially useful during off-peak service periods.
• Minimum shrinkage of contents during cooking process, typically from 30% to less than 5% in most cases, results in higher yield.
• Lower-priced cuts of meat can be used since sous vide dramatically improves tenderness.

Getting Equipped for Sous Vide

What do you need for sous vide? Sammic offers awide range of user-friendly sous vide equipment, including three portable SmartVide immersion circulator models, two insulated tank models, and online cooking guides.

All Sammic Immersion Circulators have Bluetooth connectivity, HACCP-Ready Data Retrieval, an optional core probe, and firmware updating, ensuring your chef is always connected and in-the-know. SmartVide 7 and 9 cookers are designed to work in containers up to 14 gallons in capacity, while the SmartVide 5 model works in containers up to 8 gallons.

For the most energy and labor efficient sous vide solution, Sammic Insulated Tanks are designed specifically for use with Sammic Immersion Circulators and come equipped with a drainage tap and custom-fitting lid.

Ready to dive into the hot trend of sous vide cooking and soak up its impressive list of  benefits? Wallin Foodservice Resources proudly represents Sammic. Contact us for help specifying the perfect SmartVide system for your operation.