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The Pros and Cons of Sous-Vide Cooking

Článek jsem zveřejnila 18.6.2018 Seznam článků

My elderly love cooking. It’s the most favourite activity for them during their leisure time in their retirement. Sous-vide cooking method is something what many of them haven’t heard of it. 

Sous-vide is a French word meaning „un-der vacuum“. It is a cooking method in which your food is placed in a plastic pouch or a glass jar and then put in water or steam for a long time at a controlled temperature. The method was used for the first time by Georges Pralus, a French chef, in 1974.

Those who like sous-vide enjoy it for several reasons. Firstly, it is reliable: temperature can be controlled so that it guarantees „perfect“ results. Maybe even more pleasant is the fact that you can forget all about it: put your food in, go away for a few hours and come back later.

One of the problems with sous-vide is that it doesn’t work with everything. Fish, for example, has a very unpleasant texture and game is often soft and bitter.

Sous-vide also eliminates the role of the senses. One of the greatest pleasures of preparing dinner is the smell in the kitchen – onions frying in butter, a cake baking in the oven… However, this doesn’t happen with sous-vide. Your piece of meat sits in its sterile bag and its sterile bath for up to 72 hours. You cannot touch, smell or taste the food. Sous-vide has replaced cooking with science and it has also taken its soul a bit.

Sources: guardian.co.uk|en.wikipedia.org|www.bonappetit.com