Main Components of Sous Vide
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There are three basic components that apply when you are cooking sous vide.
They are pressure, temperature, and time and they are the three variables you will have control over when you are creating and tweaking sous vide dishes.
Each one of these components can affect the end quality, texture, and taste of different sous vide dishes. Learning how they affect the food is one of the most important things to learn as you begin sous vide cooking.
This information, as well as over 100 recipes is available in our book Beginning Sous Vide
which you can get at Amazon.com or as a pdf download
sealing your food for sous vide.
On the other hand, sometimes you want the crushing power of greater vacuum pressure. If you vacuum seal watermelon under high pressure it will compress and come out with a completely different texture, making for a unique dish. The greater pressure is also helpful when making dishes with multiple components, such as the chicken and ham in a chicken cordon bleu or a homemade sausage.
regulating sous vide water temperature.
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