Sous Vide cooking, also known as low temperature long time cooking, has been used by chefs since the 1980s but due to the high cost of equipment never feasible for the home chefs.
Now that sous vide cookers have been made much more affordable, smaller and portable, it has become a real competitor to traditional cooking methods.
Anova gives 10 reasons – but here have it distilled to just 4 of the most important reasons to start cooking sous vide:
With sous vide you control the time & temperature precisely. You can make your T-bone steak exactly medium rare – the results will be always reliably the same.
- Improved taste
Because you are not losing taste to external exposure to oil and water, the result with sous vide is a steak that is juicier. Vegetables don’t have a ‘watered down’ taste – and have a better bite.
Food retains more nutrients and vitamins than other methods of cooking. Traditional cooking methods destabilize all of those wonderful nutrients when we’re cooking, whether by charring meat to over-carbonization or leaching vitamins into water while boiling
By taking out the guesswork out of cooking, you can try your hand at complex dishes with almost guaranteed success. A beef wellington is just one example.