Categories
METHODS

The “sous-vide” (waterbath) method of cooking

The “Sous-Vide” way of cooking, as described in the recipe for Slow poached marinated pork belly (”sous vide”- style) with Mushroom Basmati rice, is a method in which you seal raw and marinated food in a food grade plastic bag and then cook it at a low temperature in a water bath.  The food, and I am referring mainly to meat, i.e. tough cuts of meat, comes out beautifully succulent and incredibly tender after a few hours.  If, as a home cook, you want to experiment with this method of cooking, remember it is not really necessary to invest in expensive equipment.  You need a reliable oven, a good quality ovenproof dish with a lid (I use a cast iron saucepan) that is big enough to hold the whole piece of meat instead of a temperature controlled water bath, a vacuum packing machine and patience.  Compared to other cooking methods, the food cannot dry out and the flavor intensifies because all the seasoning and juices stay in and around the food.

 The basic steps I follow i.e. for cooking pork belly, is to neatly trim the meat, then marinate it in a mixture of spices and stock or wine for a few hours, preferably overnight.  When ready, transfer the marinated meat with the marinade to a food grade plastic bag that will withstand the heat, and seal it in a vacuum packing machine.  If you do not possess a vacuum packing machine, do not despair.  Try to get all the air out of the pouch after you have added the meat,  then tie a secure knot. Simple!  Preheat the oven to the temperature according to the recipe — usually relatively low, then heat water in the ovenproof dish to the same temperature as you have set the oven.  Carefully lower the sealed bag into the hot water and make sure the bag is totally covered with the water.  A good idea is to put a heatproof plate on top before you secure the lid on.  Place the dish in the oven and set your timer for the desired time.  When the cooking time is up, carefully remove the bag from the hot water with tongs and place in a deep dish.  Cut the bag open and let the meat and juices slide out of the bag into the dish.  If the juice is too thin, pour it off into a saucepan and over high heat, reduce to the desired consistency.  The sauce will have all the flavors of the marinade as well as the meat.  And as a bonus you have gorgeous tender and succulent meat!

 Here is my Pork belly recipe that I cook in this way…

STELLA's avatar

By STELLA

I have had no formal chef’s training. Classical piano was my parents’ choice, and that took care of the first 20 years of my life. Journalism and radio followed (my own choices, this time), and these opened many doors for me into different countries, people, cultures — and, of course, foods. In a six week series on radio I used it as a platform for my love of food and shared lots of interesting recipes and food news with listeners.
My earliest memories of food come from the family kitchen at home; I can still remember the wonderful smells of the dishes my mother prepared. I became aware of the flavors of her creations at an early age. Some I enjoyed and preferred, while others depressed me with their lack of interesting flavors. My mother was a good cook, but not a gourmet, and sadly this often showed. What I did appreciate was that she always involved me in the preparation, sharing her knowledge of nutrition, flavor, color, and the harmonies of each plate she dished up. She was also a genius with leftovers and quick meals when unexpected guests arrived. This is one of the things that stands out in my mind, and it inspired me to create wonderful dishes from leftover foods myself.

I carried on with the tradition of carefully planning meals to combine nutrition, color and flavor, while at the same time offering variety and elegant presentation. In the process, I developed a passion for seeking out the best available products, adhering to each season’s offerings, and treating it with the respect it deserves, which eventually became part of my daily culinary life and travels. I did these things not because I wanted to become a chef, but to satisfy myself, family and friends with creations of gorgeous food and exciting flavors. All of which, I hope, is reflected in this blog.

Leave a comment