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Sous Vide Cooking

For novice kitchen chefs the words ‘Sous Vide’ may be enough to set them quivering at the knees – it’s a fancy name so many people feel intimidated. The truth of the matter is that Sous Vide cooking is among the simplest ways of preparing exceptional food in a way that keeps poultry, meat, fish and other staples tremendously moist and perfect every single time – and allows the chef to serve great meals where the food retains those awesome fresh flavors that everyone will enjoy.

So how does it work?

If you can seal a plastic bag and have the right equipment, then Sous Vide cooking is perfect for you. All that you do is seal your preferred cut of meat in a plastic bag and allow it to spend a bit of time in the loving embrace of water that is set at a specific temperature. After a set amount of time when you remove the meat and sear it, and you’re then ready to go. The gentle cooking method brings out the natural flavors and gives you perfectly prepared natural ingredients every single steak in a sous vide water bath

The advantages of this method of cooking are that your meat turns out perfectly cooked every single time. Take for example a great cut of steak. If you cooked it in a cast iron skillet, you would always run the risk of the exterior portions of the meat being overdone while the interior remains rare. Many people prefer this approach – but it might just be that they have never enjoyed a steak cooked using the Sous Vide method. By bathing the steak in a water bath at a specific temperature, the meat is cooked all the way through with no variance between the exterior and the interior. The result is simply a perfectly cooked steak – all the way through. Quickly sear it in a pan (or even use a blowtorch) and the result is just spectacular. There’s no toughness, and the result is melt in your mouth delicious.

Cooking seafood using the Sous Vide method also results in a perfection. With foods such as prawn or crab – or even lobster the window Tom produces that perfect meal is incredibly narrow. A slip-up will result in a dried out and tough end product. Using Sous Vide a succulent crustacean cut is more or less assured. Seafood simply bursts with flavor and moistness.

The secret is the accurate temperature control and length of cooking. Using modern Sous Vide equipment in the kitchen will turn even the most inexperienced chef into a superstar. The best Sous Vide water baths allow for the time of cooking and the temperature to be set and then it’s simply a case of waiting for that perfectly cooked piece of produce to be ready for that final touch of the sear. Then you can watch your guests’ faces light up and wait for the congratulations to come rolling in.

The latest and greatest equipment is excellent value for money and the journey towards exceptional meals is one that requires very little training. This is a cooking method that will work miracles for everyone.

Tips For Making Perfectly Cooked Poached Eggs

Perfectly cooked poached eggs are a thing of beauty.

It is not only lovely to look at but quite delicious and healthy to eat, especially due to the fact that no oil or butter is used to cook it. A poached egg is supposed to have a soft and somewhat runny yolk with a delicate and tender egg white. The overall shape is supposed to be oval or tear shaped and if there are any egg white strands, these should be easily removable without disturbing the overall shape. In this article, we will look at how to make poached eggs as well as some of the best tips to ensure that your eggs come out perfect, every time.

The traditional recipe is to add an egg to water that is lightly simmering. To poach anything is to submerge it in water that is not quite boiling and the typical temperature of the water should be between 160–185 °F. The most tricky part with poaching eggs is dropping the cracked egg into the water so that it keeps its shape in the water and doesn’t fall apart or turn the water into a cloudy mess.

perfectly cooked poached eggs by Cafe Strand in Falmouth UK (what's their secret?)

Our first tip is that you should always use extremely fresh eggs for poaching. Unfortunately, older eggs tend to be quite difficult to poach and they usually unravel in the water. However, fresher eggs are not only more delicious but they tend to keep their shape during the poaching process. If you’re not sure how to get the freshest eggs, you can simply ask for them at your local market. Alternatively, when you’re at the supermarket, you should choose the tray of eggs that are at the back of the cooler since these are typically the freshest eggs of the lot. In the event that you don’t have the freshest eggs and you still want to poach them, then you can use an egg poaching pan or a silicone egg poacher that will help your eggs to keep their shape.

Another tip is that when you put water to simmer, you should never add any salt to the water. Unfortunately, many people make this mistake since they think its a great way to flavor the poached egg. However, salted water will actually cause the egg whites to break up, which is definitely not desired.

Thirdly, the temperature of the water is also very important and it is essential that the water does not boil. You can initially bring the water to a boil and then turn down the heat so that the water goes down to a simmer before adding the egg. You will know the water is simmering when there are barely any bubbles or you can check the temperature so that it is between 160–185 °F. You should also have at least 3 inches of water in the pot so that the egg is properly immersed.

Before you place the egg into the pot, you should create a small whirlpool in the simmering water. You can do this using a spoon, however, be careful to create a gentle whirlpool so that when you pour in the egg, the whites will stay together to create the perfect shape.

Lastly, when placing the egg into the water, be careful to ease it gently into the water. You should break the egg into a small cup first and then carefully pour it into the simmering swirling water. Once the egg is in the water, you should time it for three minutes and then remove for the perfectly poached egg.

The chefs at Cafe Strand in Falmouth (UK) use a very different method that produces perfectly cooked, perfectly formed and delicious poached eggs every time. Here’s the method;

– get a sous vie water bath to 60° C (water bath reviews here)
– add the eggs still in the carton
– cook for 45 minutes
– remove from the water
– remove from the shell by cracking the egg gently

Voila! The perfectly cooked egg and no vinegar taste too! Bonus

To wrap things up, we have just looked at the best tips to create poached eggs. Be sure to follow through with each tip and your eggs will definitely turn out perfectly every time.

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