How to Sous Vide Water Bath Cooking

What You Need to Know

Sous vide cooking is a modernist cooking technique that involves sealing food in airtight bags and cooking it in a water bath at a precisely controlled temperature, allowing for precise temperature control and even cooking throughout the food. This technique is ideal for cooking delicate foods such as fish and eggs. The precise temperature control of sous vide cooking helps to prevent overcooking and promotes even cooking throughout the food.

Steps

1. 1.

   72-hour Short Ribs (Modernist cuisine (USA)): Breaks down connective tissue completely

2. 2.

   Onsen Tamago (Japanese cuisine): Achieves perfect custard-like egg texture

3. 3.

   Confit de Canard (French cuisine): Modern reinterpretation of traditional duck confit

The Science

Primary Reaction

DENATURATION

Common Mistakes