Perfectly cooked, tender steak no matter how long you cook it. Moist, flavorful bourbon pork loin that cooks for 10 hours. Sounds impossible, right? With traditional cooking methods such as grilling and roasting, it is. But with sous vide on your side, these things can be part of your regular culinary repertoire.
Sous vide, French for “under vacuum,” is the latest fad to hit the culinary world. This gentle cooking method promises to produce the most tender meats with no change in flavor or attrition of the food.
The process is simple. The food is placed in a plastic bag with as much air removed as possible — that’s the vacuum part — sealed and submerged in a circulating water bath at a precise temperature for a specific length of time. This is not the boil-in-a-bag effort from the 1970s. Sous vide (pronounced soo-veed) cooking is more sophisticated and is practically error-free.
For details, read Wednesday’s Arkansas Democrat-Gazette Style.