Sous Vide is a professional method of cooking in vacuum packed bags at low temperatures for long periods of time.  It differs from conventional cooking because the raw food is sealed in an oxygen free environment and the food is cooked using precisely controlled heating, usually at a variation of only ± 0.1° C.  Top-end chefs are increasingly using this innovative cooking method as the absence of oxidation reactions increases flavour intensity AND by cooking the food at a precise temperature, things are cooked to perfection every time.  

Vacuum packing of food with the sole purpose of poaching the contents results in especially flavourful and nutritious food.  This is because the vacuum packing prevents oxidative reactions, spoiling and volatisation of enzymes, flavours and aromas that would otherwise disapear in normal methods of cooking.  It means that it is one of the most important culinary innovations of modern times, heralding in a new era of gastronomy for the succulent cooking of meat, fish, poultry that retain their colour and flavour while undergoing remarkable transformations in texture, not to mention many fruits and vegetables as well.  

Precise cooking is especially important when cooking fish, meat and poultry.  Consider the problem of cooking a 280g fillet steak to medium-rare.  Cooking the steak on a grill at over 280° C until the centre comes up to 53° C will result in everything but the very centre being overcooked, but with the Sous Vide method of cooking this is not a problem.  The steak is poached in the pouch in a water bath at 54° C for 60 minutes and then seared in a hot pan to finish.  The result: a great crust with same doneness at the edge as in the centre. 

The Sous Vide technique also allows for superior slow cooking and low temperatures over many, many hours of tougher cuts that would normally require braising.  Cuts like ox cheek contain very high levels of collagen and can be incredibly chewy to eat.  However, with the Sous Vide cooking it is possible to keep cooking until the all the collagen has transformed to gelatin to offer a remarkably tender and incomparably tasty joint.

Sous Vide is a precision cooking technique which requires precise temperature control.  This can only be achieved by using an immersion circulator or water bath that allows exact thermal transfer of energy, stable temperatures and quick heat transfer into vacuum pouches.

Summary Benefits of Sous Vide

There are many benefits to Sous Vide cooking.  These can be summarised on two levels: nutritional and operational.

1.      Nutritional Benefits:

·         Fresh textures and lively flavours:  Restaurant menu items prepared using Sous Vide highlight fresh textures and lively flavours.  This is directly related to the fact that food is placed in a sealed, reduced oxygen environment and poached at low temperatures.  The net affect of which is precise control over heat, oxygen and added water, the three elements most responsible for reducing the nutritional content of conventionally prepared foods.

 ·       Higher mineral and vitamin retention:  As a flameless, low heat cooking method, little additional fat is required during the cooking process to prevent adhesion of proteins to cooking surfaces and there is no leaching of water soluble minerals into cooking water thus preserving the mineral content of fresh foods and a much higher retention of vitamins, especially B1, B2 and C.  Research indicates that Sous Vide provides the highest retention of vitamins in comparison to steaming and boiling.

·         Less weight loss, less salt required - The use of vacuum pouches also prevents loss of moisture and flavours.  The weight loss of vacuum packed food can be as little as 8% in comparison with 25% when cooking in modern ovens and 37% in traditional cooking.  Consequently, flavours are amplified, colours are retained, and fewer spices and less salt are required, lowering the overall sodium content of Sous Vide cooked foods.  

2.      Operational Benefits:

·          Streamlined kitchen: One of the biggest benefits Sous Vide brings to the restaurant business is operational efficiency.  Vacuum packing of controlled portions, use of cheaper cuts and preparation of consistent single serving meals one or two days in advance can reduce food costs and streamline kitchen operations, especially during busy service periods. 

·          Mise en place:  The simplest method of Sous Vide is "cook-hold", i.e. the raw (or partially cooked) ingredients are vacuum sealed, poached and then held at temperature until served since the food can never be overcooked.  A second method, the "cook-chill-regeneration" method has additional "mise en place" benefits.  Notably, food can be Sous Vide cooked with a view to rapid chilling in a blast chiller or ice bath for regeneration on demand.  A properly functioning "cook-chill-regeneration" system enables chefs to have great control over portions by vacuum packing into vacuum pouches and batch cooking in advance for easy retrieval from refrigerated storage on a "first in, first out basis".  This assists the kitchen by enabling efficient preservation of produce if fewer guests arrive and conversely quick regeneration if more guests appear so that the time from when an order is placed to the time the finished plate leaves the pass is greatly reduced. 

·          Cheaper cuts: Cheaper cuts of meat can also be used as the Sous Vide technique dramatically improves tenderness.  Tougher meats can be cooked at a low temperature over a long period of time to allow denaturing but prevent seizure. 

·          Standardised recipes: Standardised recipes may be used, enhancing consistency and providing guests with an excellent quality meal regardless of line chef skills and, since several meals from starter to dessert can be regenerated simultaneously in the same water bath, clean up is reduced and few pots and pans are used.  

·          Power consumption: Power consumption is also reduced since heating water at low temperatures does not require powerful ovens or vast amounts of gas to obtain higher cooking temperatures.

Safe Food

For restaurants using the Sous Vide method it is very important to have a well managed food safety system to eliminate unwanted bacteria and pathogens.  

A good chef should always smell a product before cooking to ensure freshness, however, when it is sealed in a vacuum pouch it is impossible to detect good or bad smells and, contrary to popular belief, vacuum packing does not inhibit the growth of all bacteria (see Vacuum Packing FAQs).  The anaerobic conditions (lack of oxygen), together with the relatively low temperature of Sous Vide creates an atmosphere where it is vital to establish working systems that minimise Clostridium botulinum (the bacteria that causes botulism).  These include, but are not limited to:  

Who are Julabo?

Julabo is a worldwide manufacturer of high precision liquid control instruments.  The factory (pictured below) in Germany has key customers in the fields of research, science and industry and is widely known in the food processing and gourmet food markets.  Their instruments provide reliable performance, convenient operation and high temperature stability.  They are therefore ideal for Sous Vide techniques. 

Here are some of the benefits of Julabo products depending on model:

Julabo products conform to national and international instrumentation standards and are supported by reliable service partners, including a UK-based service engineer: Mr Salim Janjali, ABC Refrigeration, 19 Cherry Hills, South Oxhey, Watford, WD19 6DG who is authorised to carry out repairs.