What is suvid and why should it be in every home

Suvid (or sous-vid) - cooking food in water at a relatively low temperature, after first sending them into a plastic bag and evacuating the air. In other words, it's cooking in a vacuum. It has many useful properties, and it sounds more complicated than it actually is. This outlandish technique will be discussed today.

Why is he so good?

Cooking is called art for a reason. Take lamb roast, for example. Under normal conditions, to obtain a juicy steak, it is necessary to reheat the meat so that the temperature in the central part remains in the range of 54-55 ° C. This is the only way to preserve the delicate texture and all the lamb juices. Along the way, observing these conditions, you need to be able to dose spices and correctly marinate products. Otherwise, the meat simply will not be saturated with spices, "delighting" with a too bright taste of the outer part and a relatively bland middle.

Applying suvid, the chef does not encounter such nuances and always gets a predictable result. Only by removing the air from the bag, the culinary specialist instantly achieves the best penetration of the spices. In addition, vacuuming helps to keep the food in the desired shape. Well, while cooking with precise temperature control, although it is a little delayed (from 40 minutes to several days), it is a guarantee of a full-fledged heat treatment throughout the entire thickness of the product.

At the same time, there is no risk of "overexposing" vegetables or meat, leaving them to languish only a little longer than it should be according to the recipe. The same mutton, which rarely takes more than 50 minutes to cook, can stay in a heated basket for several hours without affecting the taste.

Important! The vacuum cooking temperature is below 100 ° C, so the souvid is not suitable for cooking cereals. For the same reason, additional frying of food in a pan or grill will be required to obtain an appetizing crust.

How does it work?

Cooking in a vacuum consists of only two steps: food packaging and heat treatment.

Evacuation

The first stage involves the use of special heat-resistant plastic bags. After filling them with ingredients, the air is pumped out by a special machine - a vacuum unit. You can even buy one on Aliexpress.

Cooking

For controlled cooking, immersion thermostats are used - devices with a heating element and a pump for water circulation. In fact, it is a kind of evolution of boilers. This device can be installed in any container of a suitable size.

It is advisable to cover the container during cooking with foil, cling film or their analogues. Also, to prevent evaporation, special balls can be used that cover the water with an even layer. But professional chefs prefer to use a transparent box with a lid and holders for bags to all these tricks.

Benefits of Suvid

As I mentioned earlier, evacuating the air improves the soaking of the spice. At the same time, all the ingredients of the dish retain their useful properties! However, most of the vitamins and minerals are not broken down by this heat treatment.

If you do not open the package with the finished dish, but send it to shock freezing, you can provide yourself with preparations for a long time. It will turn out to warm them up all in the same suvid. The food then retains the taste of the freshly cooked food.

Well, and the last highlight: thanks to the evacuation and low-temperature cooking mode, fish and meat are always juicy. And this means that it will even come out to save a little! You can simply choose cheaper products that are somewhat dry. Suvid will correct this shortcoming.