Why use low-temperature vacuum cooking?

ABAC Restaurant, Barcelona.

With low-temperature vacuum cooking, natural flavor and juices are infused into the food as it is sealed in the cooking bag, resulting in incomparable flavors and textures.

First, precise temperature control provides perfectly cooked food. The low-temperature vacuum cooking technique delivers consistent and accurate results without fail, keeping food at the perfect temperature without overcooking.

In addition, you can vacuum cook any ingredient: from meat, seafood, poultry and eggs to vegetables, desserts, yogurt and even infused syrups and liquors.

Vacuum cooking allows Chefs to control the temperature and cooking point

If you have a tendency to overcook, vacuum cooking is a really excellent method of control. Especially in the case of foods containing protein. You will be able to achieve the best possible results by cooking egg, which is a classic example of the results that can be obtained with this cooking method.

The perfect texture for mayonnaise and other egg-based sauces before mixing with the fat of your choice is obtained by cooking the egg yolk in a water bath for 30 minutes at 70°C. This will improve the emulsifying ability of the egg yolk. This will improve the emulsifying ability of the egg yolk as well as pasteurization for increased food safety.

Consistency, precision, and taste

Finally, the precision of low-temperature sous-vide cooking delivers consistent results. Sous vide steaks are perfectly cooked, edge-to-edge, at the exact temperature or doneness you select. Visually compare sous vide cooking with traditional methods to instantly see the superiority of low-temperature sous vide cooking.

4 basic steps for perfect low-temperature sous-vide cooking with Noon, the immersion circulator by 100% Chef

1 – Vacuum seal food in food-grade plastic pouches certified for cooking, adding the desired seasoning. Reduce the quantity of salt and aromas for this cooking method, in order to avoid unbalance of flavors.

2 – Submerge the pouch in a water bath. It has been previously brought to the designated cooking temperature, setting the Noon thermostat and timer. Apply a Turbigomme mousse to the sous-vide bag. This mousse makes possible to measure accurately with a needle probe thermometer the core temperature of the produce. This is particularly important when cooking meat and fish, to ensure precision and more food security. Monitor the temperature and adjust the setting if needed.

3 – Let food cook respecting the time specified in the recipe. Longer cooking time is generally fine, except for delicate foods, such as foie gras and fish.

4 – Remove and serve! Before serving, meat and poultry dishes may benefit from searing. Use a hot pan, a grill, or sear it briefly with a kitchen torch to create a browned surface. This will also give a caramelized flavor to the dish.

Watch our Noon videos about low-temperature sous-vide cooking on YouCook and get inspired by our tips and tricks!