Sous Vide: Cooking Made Easy 舒肥 —— 低溫慢煮的哲學 Sous vide cooking is an old restaurant trick that is moving into home kitchens around the world. 舒肥料理法是一項逐漸應用於世界各地家庭廚房的古老餐廳技術。
Sous vide is French for "under vacuum▼." It is a cooking style where the food is put in a plastic bag, vacuum-sealed, and then slowly cooked in warm water over a long period of time. In most cases, this method uses much lower temperatures, between 55?C and 60?C, than normal cooking methods.
While this might sound strange, sous vide has been used in professional kitchens for years. The idea is simple: lower temperatures are easier to control, so food cooks more slowly and evenly. When cooking a steak in a pan, it's easy to burn the outside but leave the inside raw. Using the sous vide method makes sure that everything cooks at around the same speed and prevents cooking the meal too long. In addition, the plastic bag keeps the food moist and full of flavor.
For many years, sous vide equipment was very expensive, so it was only found in high-end▼ restaurants. Thankfully, technology has improved, and prices have come down. Now, sous vide cooking has also become popular in home kitchens, too. Some machines are even connected to Wi-Fi, so you can control them with your smartphone. It doesn't get any easier than that!