Page 16 - BruBaker -Summer Vibes Recipes

What is Sous Vide Cooking?
Sous vide cooking is a method where food is vacuum-sealed in a bag and then cooked in a water bath at a precise, consistent temperature—usually lower than traditional cooking methods—for a longer period of time. The term “sous vide” is French for “under vacuum.”
How It Works:
Season & Seal: You season your food (like steak, chicken, fish, or vegetables), seal it in a plastic or silicone bag (often vacuum-sealed).
Water Bath: Place the sealed bag into a water bath heated by a precision cooker (called an immersion circulator) that keeps the water at a very specific temperature.
Cook Slowly: The food cooks evenly and gently in its own juices, retaining moisture, flavor, and nutrients.
Finish (optional): For meats, after cooking, you can sear it quickly in a hot pan or grill for added color and texture.
Benefits:
Perfect doneness every time (e.g., medium-rare steak stays medium-rare edge to edge).Incredible moisture retention—great for lean meats like chicken breast. Hands-off cooking—once it’s in the water bath, there’s very little to do.
Batch cooking-great for meal prep
Brands That Offer Built-In Sous Vide:
Special Note:
Some GE Profile line have a Precision Cooking mode, which includes
sous vide capabilities when paired
with accessories like a vacuum-sealed bag and a water bath in a pan, temperature probe for water.