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.