Sous vide equipment

Sous vide simply means vacuum in English. Sous vide cooking is a process of vacuuming food in vacuum cookers at precise temperatures. This cooking technique provides consistent results, and this is what high-quality restaurants use. The results obtained by this cooking method are incomparable and cannot be achieved by any other.

With precise temperature control, cooking under vacuum offers several advantages, including consistency in cooking food thereby resulting in delicious tasty food.  It is cooked in its own juice; also, it reduces waste because there is no drying. When you choose this cooking technique, you also benefit from great flexibility, as there is no need for constant attention, as long as the temperatures are adjusted, there is no need to worry about overheating or burning, as is the case with most other dishes.

Among the foods that can be cooked using this method are vegetables, eggs, cheesecake, chicken, meat, broth, and oats, as well as teak and fish. But, to appreciate the amazing results using this cooking technique, you will need to get the correct machine and configuration for your kitchen. Here are some considerations you can make to get the best configuration at the end.

What vacuum equipment do you need? In this article, I would talk about the general equipment you need to perform this cooking method.

The immersion circulator

This is the autonomous vacuum machine that heats and circulates the water around the pan, maintaining even more precise temperatures. When looking for your immersion circulator, choose an easy-to-use machine that is available at affordable prices.

Most machines are designed to take up very little space, but you also need to make sure that yours can fit and adapt to all the pans you need to cook. In addition to immersion circulators, you can also opt for water ovens to enjoy vacuum cooking as well. One of the most common immersion circulator machines is Anvil Sous Vide Circulators.

–        Anvil Sous Vide Circulators

This particularly suitable for precision cooking and can reproduce dishes with the greatest consistency. This catering equipment can be attached to pots or 200 mm deep inserts using a versatile clamp. This allows you to attach the unit to the pan and allow it to warm up and circulate while you are doing other tasks.

It is used in water to heat and circulate the liquid. Therefore, the submerged parts are made of stainless steel, which is durable and easy to clean. In commercial kitchens, it is essential to use catering equipment that is convenient to clean in order to save time. The heating elements are also made of stainless steel. This ensures that it is not susceptible to rust and will work for a long time.

Anvil Sous Vide Circulators are portable units that weigh just 1.9 kg. It is light and small; measuring 145 x 130 x 320 millimeters, but it is capable of producing 1500 Watts and 230 volts of power. Consequently, they are quite reliable and durable, which is ideal for the tough commercial kitchen environment.

It has a powerful circulation pump that has a removable filter to ensure uniform temperature distribution during cooking. You can control the temperature electronically via a large digital display that shows the time, the set temperature and the current temperature. The electronic controller offers high precision in terms of heating and is capable of reaching a maximum temperature of 99 degrees Celsius.

This catering equipment has also been safely manufactured at the forefront. It has a built-in float switch that is activated as a safety cut. In addition, it has security against excessive temperature with a function of rest button so that it does not overheat.

Anvil Sous Vide Circulators are specifically designed for commercial kitchens that offer designer dishes. It is ideal for sophisticated restaurants or hotels that welcome customers who expect the best of the best in terms of quality meals. Restaurants whose dishes focus on quality, flavor and presentation will benefit from this catering equipment due to the consistency it offers.

Vacuum sealing machine

The first is a vacuum sealing machine. You have probably already seen these machines, as they have other applications apart from vacuum cooking. People use a vacuum sealer to seal food to be stored in the freezer or even to keep food fresh when traveling.

To vacuum cook, the vacuum sealer will remove all the air around a piece of food and seal the plastic cover around the food. This makes it ready to cook. Vacuum sealers work best with solid foods, but don’t work as well with liquids as soups or sauces, because the air suction process also sucks the liquid. So with liquids, the vacuum seal is not really a vacuum.

Apparently you can get machines that seal liquids under vacuum, but they are much more expensive. These are vacuum chamber sealers that eliminate air in a chamber. Placing a bag of liquid in the chamber allows constant pressure inside and outside the bag. This allows bags filled with liquid to be vacuum sealed.

Sous Vide Circulating Water Oven

Vacuum cooking techniques are used mainly in sophisticated gourmet restaurants. Now people are using the vacuum cooking technique at home. People can buy water ovens or vacuum water ovens for their homes. They usually cost around $300.00.

These appliances have all the precise temperature controls necessary to properly cook your food. Some vacuum enthusiasts have made homemade pans using laboratory equipment.

Cooking times vary with sous vide. Sometimes thin cuts of meat, like fish, can cook in minutes and red meat can cook for 2 to 3 days. Cooking time does not matter to some extent, because the temperature is not such that it quickly changes the texture of food.

The vacuum technique must be used correctly to ensure safe feeding conditions. Food cooked and served within hours is safe. Food cooked for long periods to soften should have a temperature over 135 degrees for about 4 hours and the temperature should be maintained. This avoids botulism.

Amongst several Examples of this are Gourmia Sous Vide Circulating Water Oven, and Sous vide Supreme Demi Water Oven.

This Vacuum technique is practiced in many sophisticated restaurants. However, due to its ease of use, you can also cook gourmet meals. Chicken, lamb chops, steaks, pork chops, vegetables, whatever you like. Just seal the food in advance and place it in the water oven. Adjust the temperature and off you go.

With the above equipment, you are ready to enjoy the incomparable cuisine.

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