What does sous-vide mean and why all the fuss?

Sous-vide machineSous-vide ( /suːˈviːd/; French for “under vacuum”)[1] is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unusual—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C or 140 °F. The intention is to cook the item evenly, not overcook the outside while still keeping the inside at the same ‘doneness’ and to keep the food juicier. FROM WIKIPEDIA. Read more…

Why do we care? Well, it’s one of the techniques that seems to be popping up in Vancouver cuisine. While we’re not real trend-followers, this one is worth paying attention to. When food is cooked this way, it not only retains more of the vitamins and nutrients in top form, the textures, flavours and colours are seriously impressive.

We tried some chicken wings at Rogue Kitchen and Wetbar that were prepared this way. Let’s just say that anyone who says “wings are wings” needs to go try the wings, and then eat their words. The meat just falls off the bones, is a consistent texture, nice and moist and there are none of those weird stringy, tough bits you sometimes find with chicken wings.

The FRIENDSEAT blog has a very informative article on all things Sous-vide which you can read here. If you’re interested in trying it at home, there are now some affordable machines on the market to help you get it right.

As for restaurants using this technique – use the comment form to let us know which ones! We want to try them all.


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