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Sous vide: how to prepare food like a gourmet chef

Imagine a steak that’s pink inside and lightly seared on the outside. Preparing a steak to perfection isn’t easy, even for ambitious amateur chefs. However, the sous vide cooking technique makes precision cooking easy. Read on to find out more about sous vide cooking and how you can create a simple precision cooking station in your kitchen.

Why do gourmets use sous vide?

High temperatures damage the cell structure of meat, fish and vegetables. Meat gets dry or tough and vegetables mushy or tasteless when overcooked. To avoid overcooking foods and retain their culinary value, professional chefs have long ago started cooking food at very low temperatures. Meat, for instance, is often cooked in the oven for several hours.

How does sous vide cooking work?

As early as in the 1970s, a special method was introduced to vacuum-seal vegetables, meat and fish in a bag and cook it at 40 °C to 85 °C. The idea behind it is that the temperature deviations allow exact control of texture and aroma, while the vacuum packaging keeps germs from entering and moisture from escaping, which preserves food for longer. With this professional vacuum cooking method, it’s almost impossible to overcook food and easy to prepare gourmet dishes at home. While meat, fish, poultry or vegetables retain their intense aroma and colour, sous vide cooking also makes sure that vitamins and nutrients are preserved as well as possible.

What do I need for sous vide cooking?

You only need two things to start preparing food sous vide at home: a vacuum sealer with bags and a sous vide cooker.

EasyVac Pro Typ 569 including vacuum sealer foil
CHF 98.80was 110.802
Solis EasyVac Pro Typ 569 including vacuum sealer foil
Fully automatic vacuuming system for dry and moist food. K-Tipp test winner 03/2013!
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VC 300
CHF 169.–
Caso VC 300
Vacuum-packed, your food stays fresh up to 8x longer than with conventional storage methods, completely natural - without preservatives.
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There are two different types of sous vide cooking devices: There are cookers that include a water bath. All you need to do is fill it up, set the temperature and cooking time and place your bag into it.

Sous-Vide 1421
CHF 220.–
Rotel Sous-Vide 1421
For the tenderest meat.
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SV-1112 Sous-Vide
3 of 5 remaining
CHF 64.50
Proficook SV-1112 Sous-Vide
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The other type is an immersion circulator that is attached to a regular pot and heats up the water inside it. This device also allows you to set the temperature and cooking time. Both types of sous vide cookers can be left alone while you prepare the rest of the meal or even leave the house.

Sous vide cooker
CHF 129.–
Koenig Sous vide cooker
The art of the low temperature cooking for perfect results.
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  • St Gallen: today at 15:30
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Sous Vide
Anova Sous Vide
Revolutionise your cooking with the Wi-Fi and Bluetooth compatible Anova sous-vide cooker. With precise temperature control, this precision cooker delivers super-juicy, flavour-packed results every time.
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Need some inspiration?

One of the great aspects of sous vide, as mentioned earlier, is that food cooks in its own juice. Herbs and spices are added to the vacuum bag. Cooking a ribeye steak might look like this:

  • 1 kg ribeye steak
  • 1 tsp sea salt
  • freshly ground black pepper
  • 1 tsp olive oil
  • 1 sprig of thyme
  • rapeseed oil to sear the meat

Sprinkle salt and pepper evenly over the steak. Place in sous vide bag along with olive oil and thyme and seal on a high level. Set the sous vide cooker to 56 °C and cook the steak for about 1.5 hours.

Take the steak out of the bag, dab it dry and briefly sauté it on both sides in hot rapeseed oil or on the grill. Let it rest on a chopping board for 1-2 minutes, then cut it into thin slices and serve it with matching side dishes, such as baked tomatoes and mashed potatoes.

Find more inspiring sous vide recipes here:

Sous-vide (Daniel Wiechmann)
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Sous-vide (Daniel Wiechmann)

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Sous-Vide
CHF 56.80
Sous-Vide

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Sous-vide (Heiko Antoniewicz)
CHF 77.60
Sous-vide (Heiko Antoniewicz)

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User
Reisen in asiatische Länder, leckere Rezepte und laue Sommerabende mit Freunden machen mich glücklich. Wenn ich nicht für Galaxus über Themen rund um Genuss und Essen recherchiere, unternehme ich gerne Sachen unter freiem Himmel. Ich bin immer auf der Suche nach neuen Impulsen, welche mein und das Leben anderer farbiger und fröhlicher gestalten.

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User patricksteam

Anstatt eines Sous-Vide Geräts, kann der Beutel doch auch in den Steamer gelegt werden? Da kann ich die Dampftemperatur ja auch auf das Grad genau angeben?

16.11.2017
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User Anonymous

Absolut - vzug hat sogar einen genialen Steamer, mit integriertem Vakuumiergerät

16.11.2017
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User olioli44

oder energiesparend in den Geschirrspüler ;)

20.11.2017
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User patricksteam

Naja, der Geschirrspühler ist halt etwas heiss und schwer zu regulieren;) Gibt glaube ich sogar ein Kochbuch für den Geschirrspühler. Aber Sous-Vide würde ich vielleicht doch lieber im Offen oder in so nem Sous-Vide Geräte machen...

28.11.2017
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