Sous Vide the latest home gourmet trend

DISH: Duck and Nectarine Salad using Sous-vide cooking technique. For more information visit asko.com.au
DISH: Duck and Nectarine Salad using Sous-vide cooking technique. For more information visit asko.com.au

Sous-vide is a popular French technique among professional chefs, which is finding its way into home kitchens.

It refers to the process of vacuum sealing food and cooking it in a water bath.

The technique involves cooking food for longer periods of time at a lower temperature, usually between 40 and 100°C.

Sous-vide vacuum seals ingredients, allowing the natural flavour and size of food to be preserved.

Chef and ASKO advocate Paul Mounsey said Sous-vide is ideal for protein and green vegetables.

“Ideal foods for sous-vide method are proteins like beef, lamb, pork and poultry, as well as seafood, and root vegetables are also excellent,” Mr Mounsey said.

The chef said this technique is ideal for heathy eating as nutrients are not lost through the cooking process.

“Sous-vide retains more of the food’s nutrients when compared to other cooking methods such as boiling, roasting or frying. This is because of the lower cooking temperature - nutrients are lost or damaged during high temperatures. There’s also no need to add oil or butter with sous-vide cooking, which reduces calories and cholesterol in the food,” he said.

For the ultimate sous-vide cooking experience, Mr Mounsey suggests trying the new Elements by ASKO vacuum drawer.

Designed to introduce advanced cooking in your own home, the drawer can be used to vacuum seal food for sous-vide, as well as for storing or packing food.