The basics of sous-vide boil down to a few rules: vacuum your food, use temperatures lower than usual cooking methods, wait.
Nothing more difficult than using a pressure cooker (the other side of the medal).
However, this technique was revamped during a “molecular gastronomy” revolution and so it still might seem distant from an everyday use.
A vacuum apparatus is definitely required for best results, but the key to a great sous-vide is to maintain a steady temperature over time and that’s challenging to achieve without the proper equipment. Luckily there are now many affordable immersion circulators that won’t empty your wallet and will guarantee pro-results.
Just look at the Nomiku, it’s packed with that “rocket science” mysterious glamour that can’t be described and it works like a champ.
Pasta and vacuum might seem a topic for astronauts’ diets but there is plenty of room for experimenting with our favorite old ingredient. Indeed, tinkering with pasta and finding unexpected ways of “cooking” it is actually a thing (Ideas in Food + Food Lab).
No spoilers but, hey, you might not even need to boil water. If you stabilize the starches there is potential to cook and infuse pasta with a great deal of sauces and flavors…
Of course you can play with your sauce too! Heston Blumenthal loves to infuse his fresh tomato puree with their own stem, to impart that great tomato essence that we all love but lose while cooking a sauce. This is a great technique if you plan to season your pasta with a fresh sauce (vines shouldn’t be cooked – they’re kinda toxic and bitter).
Need a perfect runny yolk on your carbonara? Here you go.
Leave your comments below, we’d love to know about your experiments!