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Sous Vide Asian

Asian cuisine encompasses a wide variety of cooking styles that includes dishes from all over the continent. Asian cookery is highly diverse reflecting many different cultures, histories and traditions through it. Each region reflects its own techniques as well as choice of ingredients. Methods of cooking include the use of deep frying, stir frying, boiling, grilling, steaming, braising and many more. Dishes range from savory and sweet with the heavy use of oils and fat, spices, seasonings and rich sauces.

With the depth of inclusion found in Asian cuisine, there is no doubt that sous vide can help in the cooking process. This technique that employs the use of precise temperature control along with extended cooking time is ideal for many different ingredients. Whether the dish being made involves a delicate fish or seafood that needs to be carefully cooked, or a tough cut of meat that needs hours of heat exposure in order to tenderize it, sous vide can cook it perfectly.

Additionally, sous vide is also suitable for fruits and vegetables which are widely used in various Asian dishes. Aside from just cooking these, the sous vide technique also prevents the loss of essential vitamins and minerals. Making the fruits and vegetables healthier and more flavorful.

When using sous vide for cooking Asian food, eggs are held at 135°F or 55.6°C while poultry meat are cooked at 147°F or 63.9°C. Fish and seafood are done at 132°F to 135°F or 55.6°C to 57.2°C and pork is usually done between a range of 130°F to 139°F or 54.4°c to 59.4°F, while beef at 140°F to 149°F or 60°C to 65°C. Lamb may be done at 131°F or 55°C, and majority of fruits and vegetables are best cooked at 183°F or 83.9°C. Cooking time as well as temperature may vary according to the specific cuts of meat used, or the grade of fish and seafood being prepped. The desired doneness of the ingredients will also play a role in this.

Sous Vide Asian Recipes and Articles

Sous Vide Ribeye Recipes with Asian Glaze

Sous vide ribeye asian glazed Often during the week you only have time for a quick meal. These Asian Glazed sous vide ribeye steaks are one way to still have a flavorful dish without spending a lot of time in the kitchen. Because it is already very tender there are several ways to sous vide ribeye steak. You can cook it by thickness, using a sous vide thickness ruler, just long enough to bring it up to temperature. You can also cook it for up to 8 hours because of the amount of fat in the steak. One of my favorite ways is to sous vide it for several hours then chill it in a 1/2 ice - 1/2 water bath.

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