Page 6 - Sous Vide Que

name for the method would be “Precision Low Temperature Water Oven Cooking.” Sous vide is all about precision temperature control and that is at the core of great cooking. We added the “Que” because, well, we love the way the process marries with barbecue.
With sous vide que you can achieve wonderfully tender, juicy, flavorful, and safe foods, and timing their arrival at the table is a lot easier than with conventional cooking methods.
For the professional chef, it saves energy, makes portion control easier, allows you to prepare large quantities long in advance, reduces food costs by making cheap cuts special, extends holding times, and eliminates overcooking. It is also a great way to defrost meat and reheat leftovers.
In this Deep Dive Guide we share the results of our experiments, explain the basics of sous vide, and show how grilling and smoking can make it even better. We offer a number of handy tips, share some exclusive new data on safety, and show you a simple trick for making incredible steaks from cheap cuts.
Watch this video to see the whole process.
Sous Vide Is Just Another Way
To Go Low And Slow
Sous vide is a concept that barbecue fans know well: Low and slow cooking. There are numerous advantages to low and slow. At high temperatures meat proteins shrink and squeeze out water, making the meat tough and dry. Cooking at low temperatures takes longer but the reward is great.
With most conventional cooking, whether in an oven, in a pan, under a broiler, or even in a slow cooker, the temperature of the air is much hotter than the target temperature of the food.
6
Getting food
cooked properly is like jumping off an express train that won't stop