Access to Sous-vide cooking-Vacuum sealer&bags and cooker

History of Sous vide cooking

Sous vide comes from French and it is called "slow-cook under vacuum" in English. Sous vide cooking technology first appeared in the 18th century. It has been officially used on restaurant dishes in France since 1970s. It is a cooking method preferred by many Michelin chefs. The principle is to put the meat and vegetables into vacuum sealer bags, then after vacuumizing and sealing, the vacuum packagings will be placed in a low-temperature slow cooking machine for a constant temperature water bath to cook for a long time.

Main advantages for Sous-vide cooking:

1.Reduce water loss-The weight of food cooked by traditional methods can be reduced by 15% - 20%, most of which is the water in the food (the breaking and reorganization of protein molecular chain leads to the loss of water molecules), and then the food will become old and hard. While the food cooked via Sous-vide cooking method, the water loss is only 5% - 8%, and the food tastes tenderer;

2.Maintain the original flavor and color of food-Because only a small amount of water is separated out from the meat during the long-time cooking, and so most of the flavor substances and minerals are retained in the meat. Then the amount of seasoning-use for cooking can be reduced. And also the nutritions of food, especially water-soluble minerals and vitamins of B family can be well retained.

Equipment used for Sous-vide Cooking:

1. Vacuum sealer is used to extract the air out of the vacuum storage bags, so that the residual air (especially oxygen) in the vacuum bags is very low, then it can keep the food stored in the bag in good freshness;

2. Sous-vide cooking machine can keep the constant cooking temperature for a long time, and this can ensure the final cooking effect when comes to boiling. The cooker's main available constant temperature is from 25℃ to 99℃, and the temperature control range can be as low as 1℃.