Sous vide is a popular cooking technique that involves cooking food at a precisely controlled low temperature for an extended time. A combi steam oven is so versatile that it can be used for a variety of cooking methods, including sous vide, giving a professional result.
“Sous vide” is a French cooking term meaning “under vacuum.” The food is placed in a vacuum-sealed bag and cooked in a precisely controlled water bath at a low temperature for an extended period of time . Because of the method of cooking the food immersed in water it is necessary to vacuum seal the food, but in the case of the steam oven we are immersing the food in a steam environment so it is less vital that the food be vacuumed. During the cooking process proteins are relaxed. The longer the cooking time, the more tender the result but unlike traditional cooking methods, because of the precise low temperature, the result is never overcooked and is evenly cooked throughout and retains its natural juices and flavours.
More Benefits of Sous Vide Cooking in a Steam oven
- Precision and Consistency:
Sous vide cooking in a steam oven allows for precise temperature control, ensuring that food is cooked evenly and consistently every time. This precision is particularly beneficial for delicate foods like fish and eggs, which can be easily overcooked using traditional methods - Enhanced Flavor and Texture:
Cooking food in a vacuum-sealed bag helps retain its natural flavors and juices, resulting in tender and flavorful dishes. The steam oven's gentle cooking process ensures that the texture of the food remains intact, making it perfect for meats, vegetables, and even desserts. - Nutrient Retention:
The low-temperature cooking method used in sous vide helps preserve the nutrients in food, making it a healthier cooking option. The steam oven's ability to cook food without the need for added fats or oils further enhances its health benefits - Versatility:
A combi steam oven can be used for various cooking methods, including steaming, baking, roasting, and sous vide. This versatility allows you to experiment with different recipes and cooking techniques, making it a valuable addition to any kitchen. - Convenience:
Sous vide cooking in a steam oven is incredibly convenient. Once the food is vacuum-sealed and placed in the oven, you can set the temperature and cooking time and let the oven do the rest. This hands-off approach is perfect for busy individuals who want to enjoy gourmet meals without spending hours in the kitchen. - Food Safety:
The precise temperature control of sous vide cooking ensures that food is cooked to the exact temperature needed to kill harmful bacteria, making it a safe cooking method. The steam oven's ability to maintain a consistent temperature throughout the cooking process further enhances food safety. - Batch Cooking:
Sous vide cooking in a steam oven allows you to cook multiple portions of food at once, making it ideal for meal prep and batch cooking. You can cook large quantities of food and store them in the refrigerator or freezer for later use, saving time and effort - Perfect Results Every Time:
Whether you're cooking a steak, chicken breast, or vegetables, sous vide in a steam oven ensures perfect results every time. The precise temperature control and even cooking process eliminate the risk of overcooking or undercooking, giving you restaurant-quality meals at home. - Vacuuming is not necessarily required
Because the food is not "floating" in a water bath, there are times that vacuuming your food in a bag is not required when cooking Sous Vide in a steam oven, however if you wish to cook your food with marinades or flavour enhancing ingredients, a bag, either vacuumed or not is convenient. Vacuuming does add additional benefits in the way of increasing the marinade and flavour efficacy.
To use a combi steam oven for sous vide cooking, for cooking a 4cm thick eye fillet steak, for example, generously season the steak with salt and pepper. Then place it inside a vacuum-sealed or sous vide capable bag, with any other ingredients you would like to add. Vacuum seal the bag if desired and place it on the steam/perforated rack in the combi steam oven. Steam for 1.5 -2 hours at 52-58°C. When the steak is cooked, remove it from the bag. pat dry and sear it on a hot skillet or BBQ for a minute on each side to sear, caramelizing the proteins. The temperature can be altered depending on the desired "doneness". The longer the cooking time the more tender the result.
There are many applications for the Sous Vide cooking function in a combination steam oven, like cooking eggs to a precise temperature, making stock, poaching fruit, to name a few. An additional capability in any steam oven to expand your cooking skills makes a great addition to any kitchen.
By incorporating sous vide cooking into your routine with a combi steam oven, you can enjoy the benefits of precise temperature control, enhanced flavor and texture, nutrient retention, versatility, convenience, food safety, batch cooking, and perfect results every time. It's a fantastic way to elevate your culinary skills and create delicious, healthy meals with ease.
