Advantages of sous vide cooking
Why sous vide?
- Prime and secondary cuts of meat can be used
- Many food items can be cooked overnight
- Low energy consumption as opposed to oven/gas range
- Shelf life is extended
- Reduce portions/meat bills by up to 20% ~ profitability
Sous vide cooking for…..
- Intense flavours
- Tender textures
- Vibrant colours
- Food cooked evenly throughout
- Consistent results every time
Cooking at lower temperatures for extended periods of time has a wide range of benefits
- Preserves flavour and aroma as water-soluble substances especially aromatics are not lost
- Flavours are enhanced; colours retained and less salt is required
- Nutrients are preserved, as water-soluble minerals are not leached into cooking water as poaching in a vacuum bag eliminates this
- Research has shown that sous vide gives the highest retention of vitamins vs. steaming and boiling
- Little additional fat required during cooking
- Consistent results every time a dish is cooked
