SECTION 1: THE ART & SCIENCE OF SOUS VIDE COOKERY

Traditional cooking methods can leave food overcooked on the surface with only the interior of the meat being cooked to the desired doneness. The technique of sous vide cooking leaves food cooked perfectly from the outside of the meat throughout the interior. The food is cooked in a water bath that is kept at a very specific temperature. This temperature is equal to the interior temperature of the meat’s desired temperature, thus making it impossible to overcook the meat. Given the precise nature of this cooking style, it is better for the user to formally learn the technique so that while getting consistent results, it is also being done so safely.

The Goal of this section: Learn the science and safety principals of sous vide cooking.