An innovative cooking technique in professional kitchens
The use of the innovative low-temperature cooking sous-vide (also known as “low-temperature cooking” or “sous-vide”) offers restaurants, hotels, and any business equipped with professional kitchens several organizational and economic advantages by improving the quality of raw materials, simplifying staff work, and increasing customer satisfaction.
Low-temperature cooking: what it is and how it works
This cooking technique is increasingly used in professional kitchens, but also in home kitchens. This technique is characterized by cooking food in vacuum-sealed bags, immersed in water at a controlled and constant temperature, for a longer time than traditional cooking.
Low-temperature vacuum cooking process
The food is placed inside a special vacuum bag, from which the air is extracted using a vacuum machine. This step eliminates the oxygen in the bag, which could otherwise oxidize the food and affect its quality.
Next, the sealed bag is placed in a special cooking bath filled with water. The bath is then heated and maintained at the desired temperature, usually between 50 and 70 degrees Celsius, depending on the type of food and the desired result.
Thus, the food is cooked at low temperature inside the vacuum bag for a longer period compared to conventional cooking. This allows for uniform and precise cooking while maintaining the texture and flavor of the food.
Once cooking is complete, the food can be removed from the vacuum bag and served immediately or stored for a short period before serving; in the latter case, it is necessary to quickly lower the temperature of the bag and food using a blast chiller before placing the bag in a refrigerator.
The low-temperature vacuum cooking process is particularly appreciated in the culinary field for its ability to achieve precise and repeatable results, allowing food to be cooked with a degree of precision that is difficult to achieve with other cooking techniques.
Low-temperature cooking: the origins
This cooking technique was born in France in the 1970s, where some chefs were trying to improve the quality of their dishes and, above all, reduce food weight loss during cooking caused by excessive water evaporation. The first to experiment with this technique were chef Georges Pralus and scientist Hervé This, who invented the “sous-vide” cooking method, which involves immersing food in a vacuum-sealed bag and cooking it at a low temperature in an oven or water bath. The result was extraordinary, as food cooked this way retained its organoleptic properties, texture, color, and flavor.
Why use this revolutionary food preparation process
Thanks to the protection provided by the bag, food does not come into direct contact with the surrounding environment during cooking, ensuring several important benefits.
Removing air significantly reduces the likelihood of oxidation, and the protective envelope of the bag prevents liquids from escaping from the food, ensuring that taste and juiciness are not compromised. All flavors and aromas generated during cooking remain trapped inside the bag, making the food tastier and more aromatic. The reduction of air around the food during cooking also prevents liquid evaporation, keeping the food moist and juicy. Additionally, low-temperature cooking allows food to be preserved for longer periods than traditional cooking, always maintaining the flavors and textures.
Due to its characteristics, low-temperature is very suitable for cooking high-quality meats, such as Wagyu beef or pork tenderloin. These cuts of meat require slow and gentle cooking to maintain their texture and unique flavor.
Low-temperature cooking in professional kitchens: 7 advantages
- Preservation of organoleptic properties of food: this technique allows for the best preservation of flavor, texture, and color of food.
- Minimal nutrient loss: this technique minimizes the loss of nutrients, such as vitamins and minerals, present in food.
- Reduced use of fats: this technique allows for the use of fewer fats during cooking without compromising the flavor or texture of the food.
- Greater precision in cooking: low-temperature cooking allows better control of temperature and cooking time, ensuring a more precise and uniform result.
- Reduced waste: thanks to greater precision in cooking, food waste due to incorrect cooking is reduced.
- Greater energy efficiency: low-temperature cooking requires less energy than traditional cooking due to the lower cooking temperature and reduced energy usage to maintain the constant temperature.
- Greater versatility: low-temperature cooking allows a wide range of foods to be cooked, from tougher cuts of meat to baked goods, enabling chefs to experiment with new recipes and create innovative dishes.
For more information on the professional equipment that restaurants and hotels use for low-temperature cooking, we invite you to read the articles on Roner and professional vacuum machines, or you can contact the Cook-in team. We are always available to recommend the most suitable tailor-made solutions for your needs.
