Molecular Gastronomy: Sous Vide

I never heard of sous vide before until I got the chance to attend the Molecular Gastronomy seminar at Metro. Sous vide is a method of cooking wherein the food is sealed in airtight plastic bags in water bath for a long period of time. The purpose for this is to maintain the integrity of the ingredients. The picture above is an immersion circulator, a product of polyscience sous vide professional. The water bath is kept in a consistent temperature and it cooks the food evenly. The type of food you can put in sous vide are limitless like red meat, poultry, fish, non-green vegetables, and sea food.The picture above is a chamber vacuum sealer. Before you soak the food in the water bath, you have to seal it first. The purpose for this is to preserve the flavor, aromas, moisture and color of the ingredients.This is the watermelon we tried. It was sealed and I can tell that the taste is different from a watermelon that wasn’t sealed. It is juicier and the color is more reddish.This is the flash freeze, anti griddle device. It was inspired by Chef Grant Archatz, owner of Alinea restaurant in Chicago. This device quickly freezes sauces, purees, creams and foams on the outer surface while maintaining creaminess in the center. We got the chance to make our own creme anglaise lollipop. It was very cool but I prefer creme anglaise as an ice cream. The possibilities for this device are endless. You can make your own dessert or frozen appetizers like frozen salmon mousse, rhubard jasmine meringue or caramel-rosemary vanilla lollipop.

Everything taste really good and different. But the thing that I don’t personally like is the meat that was sous vide and seared. The meat is tender but its too soft and a bit mushy. You can tell in the picture that the meat is perfectly cooked in medium rare but if you taste it, it’s very different from the steak you normally grill or pan seared.

Sous vide cooking is very new to me. There are still a lot of things to know about this method of cooking. The thing that I like about sous vide is that you can preserve the flavor of the ingredients and you can store cooked food, and refrigerate for a long period of time.


5 thoughts on “Molecular Gastronomy: Sous Vide

  1. that’s a very good opportunity to attend such classes. Sous vide is indeed interesting. I would love to see that flash freezing anti-griddle though. I’ve never heard of one in the Philippines. @_@

  2. Hi Kang,

    It’s been a long time na nakacomment ko. Sous vide? I know what sous vide is thru top chef. mao ra na ako knowledge intawon. I wonder how the meat tastes like when sous vide. Seems like it’s quite a tricky cooking technique. Pagmakadungog kog molecular gastronomy or sous vide, I think of Wylie Dufresne or Richard Blaise, and well yeah Grant Achatz too. Feeling kaayo kaila sa ila. Nice to know you’re experiencing all these things sa culinary world. If only I had the money I would love to eat and talk about food. =D

  3. hahaha talk about our friends. si agnes college friend nako. kita na jud ning adik sa blogging community. kamo duha have so much more in common since she’s also a culinary student errr working na di i sa kusina.

    • oo ako pud karon lang pud ko naka balo about sous vide. personally, i don’t like it kay di man gud ko ganahan humolon ang pagkaon, gusto nko lutoon ra jud dayun diritso. ang meat kay lahi ra jud xa grabe ka mushy and it doesn’t taste like meat at all.

      oh yeah si maan nag ingon nko friends daw mo ni agnes. i often visit her blog, very nice! magka sinabot jud tang tanan. LOL

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