SOUS VIDE COOKING
Sous-Vide (pronounced sue-veed) is the art of cooking food at a surprisingly low but
very precise temperature.
This picture shows why. The fibres of a piece of meat tighten dramatically as they get
hotter, squeezing the juices out.. But if you keep the temperature low the
juices stay in the meat, leaving it pink and perfectly tender.
It's impossible to overcook meat when cooking Sous-Vide. You select the correct
temperature (some examples below) and a minimum time, and then it doesn't matter
how long you leave it.
How do you perform such magic? First you vacuum pack the food (a butcher will
normally do it for you) then cook it in a water bath. And this is where the Thermomix
comes in -it can hold the water at a very precise temperature for as long as you
need it to.
More or less anything can be cooked Sous-Vide, but you'll mostly want to do it with meat. For steak it is perfect, or
anything you like to eat pink, such as lamb.
As showing is always better than telling, I have made a short video of the Tmo cooking a perfect piece of meat Sous-Vide)
Medium rare 55°C
Well done 70°C
to serve pink 55°C
less pink 60°C