"Invented by the French chef Georges Pralus in 1974..."
The equipment required for sous vide cooking includes a sous vide machine, a vacuum sealer, and plastic bags or Mason jars.
Sous vide machines: A review of the different types of sous vide machines available in the market and what to look for when purchasing one.
Thermal immersion circulators: This is the component that controls the temperature in sous vide cooking. You will learn about the different brands of thermal immersion circulators and how to use them effectively.
Water baths and containers: You will learn about different types of water baths, their benefits, and how to select the right container for sous vide cooking.
Vacuum sealers: You will learn how to properly seal food for sous vide cooking with a vacuum sealer and what to consider when selecting the right vacuum sealer.
Bags and pouches: There are two types of bags used in sous vide cooking, vacuum sealable bags, and pouches. You will learn about the differences between the two, how to use them effectively, and disposable vs. reusable options.
Cooking tools and accessories: There are various accessories that can make sous vide cooking easier and more efficient, including tongs, weights, clips, and sous vide racks.
Food safety: You will learn about the importance of food safety in sous vide cooking and how to properly store, defrost, and cook sous vide meats, fish, vegetables, and fruits.
Timing and temperature chart: Timing and Temperature chart is an essential tool for sous vide cooking. You will learn how to use this chart effectively and how to adjust times and temperatures for different types of food.
Recipes: You will learn about various types of sous vide recipes and how to create your own custom recipes.
Troubleshooting: You will learn about common problems associated with sous vide cooking and how to troubleshoot them.
Sous Vide Immersion Circulator: This is the primary equipment that you need for Sous Vide cooking. It heats and circulates the water in the vessel to maintain the precise temperature at which food is being cooked.
Water Bath: You need a vessel to hold the water for cooking. It could be a pot, pan or container, anything that is large enough to hold the food.
Vacuum Sealer: The Vacuum Sealer helps in sealing the food in airtight bags for cooking. A heat sealer or special sous vide bags are also required along with it.
Heatproof Container: It is required to hold the water and sous vide immersion circulator to maintain a steady temperature throughout the cooking process.
Sous Vide Bags: They are special bags that can withstand high temperature and vacuum pressure. These bags are necessary for cooking food using the sous vide technique.
Cooking Rack: A cooking rack is required to keep the bags of food submerged in water and to maintain even heating.
Digital thermometer: A digital thermometer ensures that the water is at the right temperature and that the food is cooked evenly.
Tongs: Tongs help you handle the hot food and bags while placing and removing it from the water bath.
Clamps: Clamps help you to secure the sous vide immersion circulator to the containers.
Insulating Lid: An insulating lid helps retain heat and minimize evaporation.
Timer: A timer helps you to keep track of cooking time and perform other tasks while the food is cooking.
Grilling or Searing Accessories: Grilling or searing accessories are used to finish the food after the Sous Vide cooking process.
"...also known as low-temperature, long-time (LTLT) cooking..."
"...food is placed in a plastic pouch or a glass jar and cooked in a water bath..."
"...cooked for longer than usual cooking times..."
"...usually one to seven hours, and more than three days in some cases..."
"...food is placed... and cooked in a water bath for longer than usual cooking times..."
"...typically around 55 to 60 °C (130 to 140 °F) for red meat..."
"...66 to 71 °C (150 to 160 °F) for poultry..."
"...intent is to cook the item evenly..."
"...ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture..."
"...invented by the French chef Georges Pralus..."
"...also known as low-temperature, long-time (LTLT) cooking..."
"...typically around 55 to 60 °C (130 to 140 °F) for red meat..."
"...66 to 71 °C (150 to 160 °F) for poultry..."
"...more than three days in some cases..."
"...ensure that the inside is properly cooked without overcooking the outside..."
"...red meat, poultry, and vegetables..."
"...food is placed in a plastic pouch or a glass jar..."
"...higher for vegetables..."
"...retain moisture."