Here are a few pictures of the
equipment necessary for the Sous
Vide cooking process. The first picture is the
Thermo Circulator. It controls the temperature of the water as well as keeping the water moving. This devise can keep the water
temperature to + or - 1 degree. Underneath is the
Vacuum sealer. This machine can pack solid or liquid foods under pressure in a food grade plastic bag.
The Theory of Sous
Vide. Your product is vacuum sealed with some flavorings. Cooked in a water bath at the desired temperature you want the product to be finished at. For example, a med rare steak would be cooked at 125 degrees. Then removed from the bag and quickly seared in a hot pan. The vacuum seal prevents not only the water from contacting the meat, but helps keep the juices in the meat. The juices that do
escape are kept close to the meat creating a basting effect.
The Theory of Sous Vide. Your product is vacuum sealed with some flavorings. Cooked in a water bath at the desired temperature you want the product to be finished at. For example, a med rare steak would be cooked at 125 degrees. Then removed from the bag and quickly seared in a hot pan. The vacuum seal prevents not only the water from contacting the meat, but helps keep the juices in the meat. The juices that do escape are kept close to the meat creating a basting effect.
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