SOUS VIDE STEAKS REDUCE TIME & FOOD WASTE

Traditionally, your steak meals would require a considerably longer amount of prep time as you season and prepare the food, multitasking on many different cook times on an array of dishes. Then there is the cleaning of the various cooking instruments involved in the process such as utensils, pots, and pans. With sous vide, prep and cooking times have been reduced to a mere fraction, even when juggling many dishes. In a time of increased demand and staff shortages, the time savings involved with sous vide are crucial to improving productivity and efficiency.  

Additionally, using sous vide steaks in your kitchen is an excellent way to reduce food waste due to shrinkage and spoilage.  

“Waste is another factor that is dramatically curtailed by sous vide. With traditional cooking, the methods employed continue to rob the final product of valuable juices and flavors. When chefs grill a steak, for example, a lot of the key flavors inside of the meat are lost when the steak is squeezed and prodded. The juices are soaked out of the steak and fall through the grill. The same thing happens on a griddle or a pan. With sous vide, the product cooks in the pouch, so all the juices remain—meaning there is no chance of any flavor escaping. The technique allows foods to retain their flavors, while enhancing texture and composition.” —Sean Wheaton, VP of Culinary at Cuisine Solutions 

Increasing Nutritional Value through Sous Vide

Why sous vide?

Sous vide cooking has been shown to have a positive impact on the nutritional quality of meats. This method of cooking is known for its ability to retain the moisture, tenderness, and flavor of sous vide steaks, as well as its ability to maintain the nutritional value, vitamins & nutrients of the meat.

• Sous vide cooking has been found to retain a variety of minerals and vitamins in sous vide steaks. Some of the key minerals and vitamins that are known to be retained include:
• Vitamin B12: This vitamin is found primarily in meats and is essential for maintaining healthy nerve function. Sous vide cooking has been found to retain more Vitamin B12 than traditional cooking methods, such as boiling or frying.
• Iron: This mineral is essential for maintaining healthy blood and is found in meats, particularly red meats. Sous vide cooking has been found to retain more iron than traditional cooking methods.
• Zinc: This mineral is important for maintaining a healthy immune system and is found in meats, particularly red meats. Sous vide cooking has been found to retain more zinc than traditional cooking methods.
• Niacin: One of the B vitamins, niacin (vitamin B3) has various important functions in your body. Low niacin intake has been associated with an increased risk of heart disease

Because the food is cooked in a sealed bag, the nutrients and minerals are not lost through the process of evaporation or leaching into the cooking liquid. Additionally, because the temperature is controlled, the sous vide steaks are less likely to be overcooked, which can lead to the loss of nutrients through the process of denaturation. This leads to sous vide steak cuts that are more tender and retains more of its original nutritional value. Additionally, sous vide cooking also allows meats to reach internal temperatures that are lower than traditional cooking methods. This is particularly important when cooking steaks that can be easily overcooked, such as fish and chicken. This lower temperature means that the food is cooked more gently, which can help to preserve its nutritional value in sous vide steaks.

Additionally, because the temperature is controlled, the meat is less likely to be overcooked, which can lead to dry and chewy meat. Sous vide meats also tend to retain their natural color, rather than becoming gray and dull, like meat that has been overcooked.

Sous vide steaks can be seared before, during or after the sous vide cooking process. This is known as “sear and sous vide” method and it involves searing the meat first to create a crispy crust and the desired Maillard reaction, which gives the meat a brown, crusty exterior and a rich flavor. Sous vide steaks have a unique sensory experience compared to meats cooked using traditional methods. The meat is cooked at a precise temperature, which causes the fibers to break down slowly, resulting in a more tender and juicier final product.  As a result, the meat has a more intense flavor and aroma and is often described as having a “melt-in-your-mouth” texture.

In summary, sous vide cooking has been found to be a beneficial method for cooking steaks as it allows for the preservation of the meat’s natural moisture and flavor, while also maintaining its nutritional value through the low-temperature and precise temperature control of the water bath.