5 Common Sous Vide Myths Debunked | The Tool Shed
5 Common Sous Vide Myths Debunked
With sous vide gaining in popularity with pro chefs and home cooks alike, many people who are new to the concept have a lot of questions on their minds.
Sous vide is a cooking technique which involves slow cooking your food in a water bath at a precise temperature, allowing you to cook your meals to perfection time and time again.
However, if you have your reservations, this guide is for you as we’re debunking five of the most common sous vide myths.
It’s boil in the bag
This first myth is so daft that it can be debunked in a single sentence: Sous vide food is cooked consistently at a low temperature, so it should never reach boiling point.
Cooking food in a plastic bag means that you’ll be ingesting dangerous chemicals
Some plastics do contain nasty chemicals, but not the type of plastic used in sous vide cooking.
We can see why people are concerned about cooking their food in plastic bags but, in reality, there’s nothing to worry about at all.
Sous vide vacuum bags are designed with this concern in mind: all pouches designed for sous vide cooking are free of BPA, phthalates, and other harmful plasticisers, in accordance with EU Directive 2002/72/EC.
It would be different if you were cooking your food in standard plastic bags but, if you’re cooking sous vide properly, you won’t encounter any problems, as you’ll be sticking to bags made from nylon and polyethylene glycol.
Sous vide is only for cooking meat
Yes, the sous vide technique is great for cooking perfect meat every time, but it’s not just for meat. You can cook full meals with the sous vide technique or just cook elements of meals this way, but there’s absolutely no rule that sous vide is only for meat – sous vide eggs are a dream!
If you’re looking for some inspiration, our recipe page can show you how to cook fruit, vegetables, and sides the sous vide way, too.
Sous vide cooking dulls creativity
With home cooking, the sous vide technique actually allows you to be more creative if you want to be! With sous vide, you will have more space in your kitchen to work with, less mess to clean up, and you’ll be able to experiment with more flavours in a smaller space. The reality is, sous vide cooking can only subdue your creativity if you want it to.
Sous vide cooking is only good for people who have loads of time on their hands
It’s true that sous vide involves slow cooking food, but that doesn’t mean that you’re going to be waiting for your lunch to cook for three days.
You can cook so many sous vide dishes in under an hour, such as most sides and, in most cases, chicken, steak, and fish. With this technique, you don’t have to keep opening the oven to see if your food is cooked properly and you can leave your water bath mostly unattended, so it actually can leave you with more time to relax or prepare the rest of your meal.
It also leaves less room for things to go wrong, so instead of worrying or having to start again from scratch, you can be safe in the knowledge that your food is going to be cooked just the way you like it.
If you want to give sous vide cooking a go, take a look at our online store where you can find the latest equipment that will have you cooking perfect food in no time at all.