Everybody knows that you can cook steaks sous vide, but did you know that there are a lot of other foods that you can cook with your suvee cooker? In this article we will look at the best foods to cook, the worst ones and some that you will not have thought of.
What Are The Best Foods For Suvee Cooking?
We will start with steaks as they are the most popular. Cooking steaks via conventional methods requires a lot of guesswork. With high heat cooking it is difficult to get the internal temperature of the meat right, and this results in overcooking or undercooking. It is very difficult to produce an evenly cooked steak using these methods. With sous vide you can evenly cook your steaks and make the roughest cuts very tender. Don’t forget to use a skillet for searing your steak after sous vide cooking for the best results.
With conventional cooking, pork usually turns out dry and bland. You can achieve some amazing results with tenderloin, pork chops and loin roasts if you cook them sous vide. If you do not want to see any red in the middle of your pork, then cook at 141°F (60.5°C) and you will be able to serve up moist and tender pork without the need for brining.
It is very easy to make a chicken breast stringy and tough with conventional cooking, as the tendency is to overcook for safety reasons. You can be sure of the most excellent chicken breasts with sous vide. They will be juicy and tender each time, and by selecting the right temperature and cooking times you can change the consistency of the chicken, and cook it just how you want it. There is no need for searing the chicken breast once it is cooked.
If you like salmon, then you will love it cooked sous vide. Conventional cooking always leads to dryness and uneven cooking, and a lot of the flavor of the salmon is lost. This will never be your experience with suvee cooking. The way that you cook your salmon is up to you. You can chose a really low temperature such as 121°F, which will warm the fillet up for you or you can make it well done by aiming at 130°F and beyond. It really is a matter of personal taste, but you can be assured of a wonderful flavor whatever you do.
Most sous vide cooks have tried short ribs. The reason is that they always turn out tender, and you can’t overcook them. Short ribs are a long cook, and 60 to 70 hours is not uncommon. Some recipes will recommend a 3 day cook at 144°F, and you will still not overcook your ribs.
If you have a home suvee machine you have to cook eggs. They are so easy to cook because they already have a shell so you don’t need a cooking bag. You can cook your eggs in a variety of ways that suits your taste. How well you want your eggs cooked is entirely dependent upon the cooking temperature that you set. Once you cook eggs sous vide you will be hooked, as conventional cooking cannot produce the same results.
Vegetable cooking with a sous vide machine can produce some odd results, but if you cook your carrots long and slow then you will produce incredible results. Add some garlic and dill to the cooking bag with your carrots to make them even tastier. After you have cooked them sous vide, use a hot skillet to caramelize your carrots.
Avoid These Sous Vide Disasters
There are a number of recipes around for making hollandaise sauce sous vide. The recipes claim that the sauce will not break, but experience has shown that this is not the case. You are asked to mix egg yolks with butter and lemon and then cook sous vide for about 60 minutes. This just produces a mess full of lumps which is not appealing at all.
Fish With Fins
There are some delicate fin fish that really are not suitable to sous vide cooking. Halibut and cod have flaky flesh and this just does not taste right after suvee cooking.
Other Foods You Can Cook Sous Vide
No, this is not a joke. Cooking corn beef with a high heat method will often leave it dry and tasteless. You can experiment with the cooking temperature, so that your corn beef will have the tenderness that you can really enjoy. Use a long cooking time (say three days) for the best results.
Are you fed up with rubbery scrambled egg? Would you like your scrambled eggs to be creamier? Well ditch the pan and go sous vide. All you have to do is whisk the eggs and season them and put them in a cooking bag. Set the temperature to 165°F and cook for around 20 minutes. Absolutely delicious!
You can cook amazing medium rare burgers sous vide. The cooking time is important, as you will want to ensure that the beef is pasteurized and safe to eat. Cook at 131°F for about 3 hours. Finish them off with a quick searing in the skillet.
A well cooked sausage using conventional cooking is very difficult to achieve. Overcooking them is a common problem, as ensuring that the sausage is cooked well throughout for safety is very important. This is not a problem with sous vide. Try cooking pork sausages at 140°F for 3-4 hours. The middle will be a little pink, but it is safe to eat. To remove the pink, crank up the temperature a little. You can sear them afterwards if you want.
Other things that you can cook sous vide include cheese and yogurt, bread pudding, cheesecake and crème Brule, lemon curd, zabaglione and custard, pickled vegetables and stock for soups..
To produce the very best sous vide cooking results you will need to invest in the best sous vide equipment for home. For total versatility, it is hard to beat the Oliso Smart Hub with precision Smart Hub so please read our review.