The Sous Vide Stick Cooker from Caso Design heats up to 5 gallons of water precisely to set temperature and maintains set temperature via water circulation.
Cooking vegetables sous vide retains flavor and nutrients and offers control over temperature to get the perfect texture. And it’s an increasingly popular method.
Sous vide, which means “under vacuum” in French, refers to the process of putting food in a sealed plastic bag, placing it in a water bath and then cooking it at a precise temperature for a set amount of time. The food is then typically given a quick sear before serving. This control over the temperature allows for results that are impossible to achieve in other ways.
The Sous Vide Stick Cooker from Caso Design heats up to 5 gallons of water precisely to set temperature and maintains set temperature via water circulation.
Restaurants have used this method for years. But with the wide availability of affordable sous-vide wands (such as this Sous Vide Stick Cooker from Caso Design or this precision cooker from Anova) the practice has grown. Still, sous vide has mostly been known as a way to perfectly cook meat. But sous vide can work wonders for vegetables as well.
Exposing vegetables to heat, water and oxygen can lead to a loss of flavor and nutrients. But sous vide can prevent that, and ensure your dish is cooked to an ideal temperature and consistency.
The chefs at the Institute of Culinary Education teach this and other methods (like marinades, caramelization and lacto-fermentation) to get the most out of vegetables. ICE offers online classes for culinary professionals in an online diploma program in Culinary Arts. Aspiring chefs now have access to instruction in sous vide and other techniques from the convenience of their own kitchens.
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