Everyone has seen the food pyramid, with what you should and shouldn’t eat, and the basics are easy enough to understand. There must be a balance with everything that you consume. Nutrients such as fats, carbohydrates, and proteins are all essentials in your day to day meals. Sugars and overdosing on calories are absolutely not what your health advisor will tell you to commit to.
Without giving you numbers, here is what you should do every day to stay healthy. Take one option out from the pyramid and fit in your meal. They don’t all need to be shoved into one meal though. Even them out through the day, taking some twice a day. A small amount of those sugary sweets are fine so long as they complement the number of veggies you take a day. Interested in more Sous Vide content? Checkout my Sous Vide blog for more tips and tricks.
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Why Cooking Sous Vide Is Better Than Its Alternatives
So while the food pyramid gives you an excellent idea of what and how much to eat, it doesn’t really touch upon how to prepare your food. You may be eating the right foods but if you are cooking them wrong, are they still as nutritious?
This is where sous vide steps into the picture. It is a cooking technique that alters the composition of food in the least possible way. When compared to other popular cooking methods, sous vide comes out as far healthier and here are some reasons why:
The process of submerging food inside of heated or boiling oil is not an uncommon practice. Remember those French fries? You’ve probably been told how bad they are for you, but why are they?
This method is used very commonly to quicken the process of preparing food, so it isn’t eaten raw. But as soon as you deep fry anything, the water that was once there is lost and replaced with excess fats. This heightens the calorie concentration in the food, listing it as unhealthy.
You will also encounter a high dosage of trans-fats when eating anything deep fried. Though the food may be healthy, perhaps veggies being deeply fried. But when heated oil touches it, the fats inside are dabbled with, making them harder to digest.
Baking is not a bad option when you think healthy. But there are other disadvantages that contradict sous vide very clearly. You can mess up quite easily when it comes to baking, by burning or under baking your pastry or meat. If anything, it is perhaps the most demanding cooking method that requires a lot of precision. A slight miscalculation and baking results can often get botched up.
Sous vide, on the other hand, is way more forgiving. Even if you leave your food in your container a bit longer than the recipe asks for there’s no real damage done.
The main factor of grilling that is detrimental is the char used. This sends fumes up into the meat that you are grilling, filling it up with hazardous chemicals connected to cancer. Just as well, the dripping of fats on the grill causes its own string of damage to the meat when you grill it, still eventually leading to possible cancer.
Then there is the obvious point that with a lack of expertise you can make a mistake which can lead to an uncooked dinner.
And if that’s not bothersome enough, then know that you constantly have to monitor the food you’re working with. These methods only give you a very small window for error whereas sous vide offers a lot of convenience when cooking.
Benefits Of Sous Vide Style
So what differentiates sous vide from these other methods? The main idea of this is that nothing needs to be added to a sous vide style dish. Of course, seasonings and toppings are your choices when it comes to preparing meals, but you don’t need to add oils, salt or flour to it so it cooks properly.
When using sous vide style, all of the flavor and nutrients are preserved. Not being directly touched by the heating source allows food to sustain all of its properties.
Think about it this way, the oil when deep frying seeps into the food, creating calories and trans- fats. The grills that require char create fumes that come into contact with the food you will then eat. When baking, the food is immersed in a heated environment. Density and quantity vary almost every time when baking and direct heat is hard to control.
But being placed in an enclosed bag means that nothing directly contacts the food. Nothing can go into the bag other than heat, and nothing can come out of the bag except the savory and appetizing smell of sous vide cooking.
The Success Rate Of Sous Vide
Because of the steady cooking and consistent temperature, you will always have a great meal waiting for you when you have sous vide in the kitchen. There is minimal monitoring required when using sous vide and the technique is easy enough for anyone to use. Naturally, when you always get the meal right it means that you are always getting the same amounts of nutrients from the same meal. Your body functions when it has a subconscious schedule and sous vide’s coherence cooperates with this sense.
Sous vide results are not only dependable, but they are worth paying money for. The tenderness of meat and flavor found in every bite are so exquisite that is almost unbelievable that everyone can achieve it.
Variety Of Sous Vide Dishes
What increases the helpfulness of this technique is the fact that it can conceive multiple dishes to your liking.
The most popular outcome from sous vide is the way it can keep the tenderness and texture of meats. Dishes such as chicken, lamb chops, steak, and ribs are favored throughout. Otherwise, dishes like mushrooms, carrots, pasta, and egg bites are pretty attractive.
With the wide variety of meals you can make, rest assured you can cover that pyramid every day at the finest level. The richness of taste, quality of flavor and healthy filling make sous vide an absolute must for the weight conscious and fitness minded crowd. It has failed to present any flaws to the audience, leaving very satisfied reviews. This is a bandwagon worth jumping onto.