5 Sous Vide Myths & Misconceptions
There are many myths and misconceptions related to sous vide cooking for home cooks. These myths have led many people to believe that this style of cooking can only be done in a restaurant. This is untrue as any home cook will be able to use sous vide techniques.
#1 You Need A Large, Expensive Vacuum Sealer
The most common myth about sous vide cooking is that you need to have an expensive vacuum sealer. While this cooking method does require a sealed bag, you do not have to use a vacuum sealer. Using a re-sealable bag can work just as well for most recipes, particularly if you are just beginning with this type of cooking. When you use these bags, you will need to use water displacement to remove the air before you start cooking.
#2 You Need Other Expensive Equipment
Home cooks who are going to be using this method of cooking often may want to invest in an immersion circulator or sous vide bath. However, this can be expensive for a beginner and not worth the investment if you are unsure whether you will use this style of cooking again. A more affordable solution, if you want to try this method, is to use a digital thermometer to get the water to the correct temperature. Inexpensive equipment for cooking sous vide style is available. More information on sous vide cooking equipment is available here.
#3 The Safety Of Cooking In Plastic Bags
A major concern that home cooks have with this method is that you are cooking food in a plastic bag and they are sure this is unsafe. There are many reports about the dangers of heating certain types of plastic, but some of these studies oversimplify the findings. While there may be a potential issue with cooking in plastic, the fact that the plastic generally does not reach high temperatures lessens the problem.
There is also the issue that most health risks that come from cook relate to clean working spaces. When you cook using this method, you are actually reducing the chance of unhygienic handling or cross contamination. For many people, this outweighs the potential risks associated with cooking in a plastic bag.
#4 You Can Only Cook Protein-Based Foods
A common myth is that sous vide cooking can only be used for protein-based foods like meats. This is untrue as you are able to cook anything from meats to vegetables in this way. Cooking meats in this method are the most well-known because of the even results that people can achieve.
#5 It Is A Slow Method Of Cooking
As sous vide requires a longer cooking time when compared to traditional methods many people assume you can only use this when you have a lot of time. The truth is that there are many recipes you can use that are quick and easy. With this cooking method, you can leave your food to cook mostly unattended which frees your time to focus on other things. With sous vide cooking you can cook fish, chicken, and steak in less than an hour and mashed potatoes in 45 minutes.