{"id":644,"date":"2010-08-16T10:31:17","date_gmt":"2010-08-16T15:31:17","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=644"},"modified":"2017-09-07T17:11:26","modified_gmt":"2017-09-07T22:11:26","slug":"sousvide-supreme-latest-must-have-foodie-gadget","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/general\/sousvide-supreme-latest-must-have-foodie-gadget\/","title":{"rendered":"SousVide Supreme – Latest must have Foodie Gadget!"},"content":{"rendered":"

By Todd Barron @ FoodieCuisine.com<\/h4>\n
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Sous Vide Supreme Water Bath<\/p><\/div>\n

If you have watched Top Chef on Bravo TV or Iron Chef on Food TV you have seen Sous Vide cooking at work.<\/p>\n

The advertisement for the SousVide machine describes Sous Vide cooking as \u201cSous vide cooking involves vacuum-sealing food in airtight pouches, then submerging it in a water bath at precisely controlled temperatures \u2013 often much lower than those used in traditional ovens \u2013 but for a longer time. The result is perfectly cooked foods with enhanced flavors and nutritional benefits.\u201d<\/em><\/p>\n

So what is it really?\u00a0 It\u2019s actually very similar to the concepts used in slow-smoking meat for BBQ.\u00a0 Slow-smoked BBQ is all about taking very tough (and cheap) cuts of meat, cooking them for a very long time, and transforming the meat into something tender and super flavorful.\u00a0 The trick to this is to not overcook the meat or to cook it too quickly.<\/p>\n

When you cook meat at a low temperature for a very long time you are breaking down the connective tissue (Collagen<\/a>)\u00a0in the muscle fibers that make the meat tough.\u00a0 When you break down these fibers, you make the meat tender as there is nothing left to to hold it together.\u00a0 This is why pork shoulder can be pulled apart or is \u201cfork tender\u201d when you cook it for a long time.\u00a0 You have cooked it long enough for the Collagen to dissolve, leaving the tasty muscle behind.<\/p>\n

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Chicken in the Sous Vide Supreme<\/p><\/div>\n

If you cook it too long, you cook all of the fat down and all of the moisture out of the meat.\u00a0 When this happens you are left with nothing but the muscle fibers which are dry by themselves.\u00a0 The other trick, past breaking down the collagen, is to know exactly how much fat to cook away versus leaving behind before serving the meat.\u00a0 If you cook away too much fat, it will be dry.<\/p>\n

Sous vide cooking addresses the above issues through two things: the first being that there is no air involved since you are cooking the food in a vacuum.\u00a0 The second part is that you are cooking in water at the temperature you want the food to reach and not a degree higher.\u00a0 Both of these steps combined mean that your food will never go above the temperature you set.\u00a0 There is no air to heat and since the water is at the desired temperature, the food cannot go above what you set.\u00a0 This means you can take two hours or two days to cook your food and it will never overcook!\u00a0 And guess what?\u00a0 You can cook food for two days without problems with bacteria since it\u2019s vacuum sealed and maintains a \u201cperfect\u201d temperature.<\/p>\n

Cooking in the Sous Vide Supreme is quite easy actually:<\/p>\n