Simply Sous-Vide: The mystery unraveled


reading time: 3 minutes

 

            

 

Pro tip: SimpleFoods only uses sous-vide cooking (yep, that same method that top restaurant chefs use)!
 
But what is sous-vide? How do I say it? Why is it so good for me?

 

Sous-vide is a French term for “under vacuum”, which refers to the process of vacuum-sealing food and then cooking it to precise temperatures in water bath. 

 

                  

 

It's actually the cooking method that most top restaurant chefs use (like Gordon Ramsay and the late Sir Albert Roux), and there is are good reasons for it:

 

First, consistency of texture and flavour. When using traditional cooking methods such as frying or baking, we don’t always have control over heat and temperature , which can cause food to overcook, dry or lose flavour. With sous-vide, water reaches a boiling temperature of 100 C degrees and remains at that level. So naturally, your food cooks at precise temperature which allows it to cook evenly and perfectly! 

                             

       

 

Second, sous-vide cooking has amazing health benefits. Vacuum-sealed cooking concentrates nutrients, unlike frying or steaming. Here’s why: sous-vide packaging blocks contact between food and oxygen, which reduces the oxidation of pigments such as chlorophyll and carotenoids, and so in turn, you get healthier and much tastier food. 

 

Finally, using sous-vide also means that your food is free from harmful chemicals which can develop during cooking. Traditional methods such as grilling or frying can cause the formation of substances known as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which research suggests are harmful to the body. 

 

Of course, you can find expensive sous-vide machinery on the market which circulates your water consistently (or whatever Inspector Gadget does in the kitchen after a glass of wine), but the secret is in the name. It’s the vacuum-sealing which makes all the difference. 

 

Which is why SimpleFoods is a game changer. We vacuum seal all our food, so all you have to do is pop them in boiling water and enjoy. To make things even better, our in-house/Cordon Bleu-trained chef Florence seasons everything perfectly, using only the highest quality produce to craft you the most excellent food.  For example, through this technique, we're able to conserve a maximum of spice and flavour as well as texture in our Peri Peri Chicken Breast!

 

So, not only there is no mess, or stress for that matter, you can rest assured that what you’re eating is unparalleled in flavour as well as in nutritional benefits. As a result, SimpleFoods sous-vide cooking is a great method to opt for if you’re looking to make healthy food choices, if you have a busy schedule or if you just love food. 

 

      

 

 

 

 

 by Harry Woodward 

 

Harry Woodward is our Social Media Manager. He loves coffee in the mornings and margharitas at night, and can usually be found building a salad when when he's not strategising up-and-coming content. 

 

 

 


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