Lamb is another meat which is difficult to get right, with many cooks overdoing it, resulting in chewy, tough meat, and others overcompensating too much and leaving it undercooked.
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The problem is that conventional cooking methods lose a lot of the fats and juices of pork, but sous vide retains these fats, turning them into flavour.Īs an example, take a look at our recipe for how to cook pork rack sous-vide. However, it’s a prime example of the wonders of sous vide. Pork often has a bit of reputation as being one of the blander, drier meats. The second reason chefs love sous vide eggs so much is because of how easy it is to do! Due to the fact that the eggs are already contained within their shells, there’s no need for them to be vacuum packed. Once you’ve got that consistency nailed, sous vide allows you to cook, consistently, eggs to perfection each and every time. Starbucks recent made sous vide eggs famous with their ‘ sous vide egg bites.’ The most obvious is the control over texture that the method gives.īecause of the precise control of sous vide, you can control the exact consistency of your egg, so be sure to check out our guide to a perfect sous vide egg to determine how long you need to leave yours for, and at what temperature, from ‘flowing cream’ to ‘pliable camembert’. Delicious! EggsĮggs are one of the most popular foods to cook sous-vide for a couple of reasons. Usually braised like pulled pork, when it’s cooked using sous vide it can actually become more like a tender steak. The reason that cuts such as the neck and leg are cheaper and less desirable is that they are constantly in motion on the animal, meaning that the protein strands in the muscles are much more robust, making them tougher to cook and eat, and hence, cheaper to buy from the butcher.īut this is where your sous vide machine comes in! The sous vide process breaks down these tough proteins and gives you a super tender cut, all from a product which most people would discard.Īs an example, Chris Holland, our Chef Director here at Sous Vide Tools, loves to use beef short ribs, a cut known as ‘ Jacob’s Ladder’.
What’s important to remember here is that a ‘tougher’ or ‘cheaper’ cut of meat, doesn’t necessarily mean a ‘worse’ cut. The Best Foods To Cook Sous Vide Tougher Cuts of Meat One of the great things about sous vide cooking is that you can use the technique to cook more or less anything.Įxperimenting with different foods to see how they taste when cooked sous vide is half of the fun, and you can’t go far wrong with using most ingredients, but there are some foods which definitely work better when cooked sous vide than others, which we’re going to take a quick look at here.
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