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Sous Vide is French means “Under Vacuum”
Cooking Sous Vide is getting vacuum packed food submerge them in the temperature controlled water, the heat will slowly transfer into the food in the slowly. This method does not make ingredient lose any moisture or juice.
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Traditional cooking method like roasting, frying, grilling will have smoke, Those smoke are moisture in ingredient evaporating. Sous vide is using very slow gentle heat therefore, the ingredient can hold most moisture and juice
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Traditional cooking like, Boiling, Steaming, Poaching makes loses nutrition with water and heat. In Sous vide cooking, Ingredient does not contact with direct heat. You will not see colour of vegetable dilute into water. Hence, Sous vide technique keep most of the nutrition and taste better too
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