Sous-vide Cooking: Seals in Flavor Without Adding Fat

Want to try a new way of cooking meals that are tasty, healthy, and full of nutrients? Try the Sous-vide method, French for “under vacuum” cooking. Food is sealed inside an airtight plastic bag and placed into a water bath. Your meal is now being cooked at a low, even temperature versus an open flame. This helps retain all the health benefits of your food. In addition, your meat, chicken, or fish will come out juicy, moist, and full of flavor. Now you can bite into your carrots, and have them crunch in your mouth.

Have you noticed the green water after you boil your veggies? It’s where the vitamins and minerals from your veggies now live, instead of you biting into them. Fans of the raw food movement have been sharing this fact for a while. Cooking is a science. Heat changes the molecular structure of dishes. Some foods, unfortunately, loose their health benefits in the process.

This can also result in plates slathered in fats and oils in order to flavor them up, or hide their dryness after they’ve been near a flame for too long. 

Foods cooked “a la sous-vide” come out succulent in the case of meats or crunchy when you prepare veggies. This is because cell walls of the food do not burst. Cooking dishes at a low, even heat keeps foods close to their raw state. 

Besides keeping foods close to their natural state, Sous-vide method packs an intense flavor infusion. Instead of your foods sitting on top of a marinade, they are actually surrounded or immersed in seasoning the entire time they’re cooking. Also, because there is no air, spices and flavoring are more easily absorbed by foods. 

Ready to try some Sous-vide cooking at home. You could get a all-in-one machine like the Caso Sous Vide Center from Williams-Sonoma. It’s an enclosed-chamber system, with circulating water. You set the temperature, and forget it, like a crock pot. It also has a built-in vacuum bag sealer with bags. Retail price $499.95

Not looking for a machine to take up counter space or a hefty price tag? You could also try an immersion circulator like the Nomiku Sous Vide Immersion Circulator. It retails for $299.95, and looks like a hand held blender. Simply fill a pot with water, clip on the Nomiku to the side, and plug it in. Set the temp of the water bath by turning the knob and you’re done. Water quickly heats and circulates to temp. You can use the ‘displacement' method to vacuum seal your bags with this machine. Just put the food in a quart or gallon zip lock, seal up most of the zip, leaving just a bit at the end. Then, submerge the bag slowly in a pot of water. This will push all the air out. Just as the zip lock is getting to the water line, seal it and done.

If want to experiment without purchasing anything first, try this hack for Sous-Vide cooking from chef Christina Tosi, of New York’s Milk Bar. This is her recipe for “Bird in a Bag.” Put a butterflied chicken breast in a plastic freezer bag with your marinade. Seal the bag except for one corner. Insert a straw into the remaining hole and slowly suck out the air with your mouth. Be careful not to suck the sauce into your mouth! Seal the bag to get it as air-free as possible. Bring a pot of water nearly to a boil. Set a piece of tin foil in the pot like a hammock (with the ends crimped over the edge). Plop the bag into the pot of hot — but not boiling — water. The foil will suspend the bag above the bottom of the pot so the bag doesn't burn. If the chicken is thin, it will cook (poach, essentially), in five or 10 minutes. An intact chicken breast may take 20 minutes. You can test the chicken by looking and feeling to make sure it isn't pink inside. Final step? Sear the chicken in a pan briefly to brown it for better presentation.

Go ahead experiment.You’ve got nothing to lose, if anything you might find a new favorite method of cooking. The Sous-vide method started in the mid 70’s by top rated Michelin chefs, because they discovered food kept it’s flavor, moisture, and texture. Why not be your own 4 star celebrity chef at home.

Artificial colors and preservatives found in your 'fresh food' choices

Food oh glorious food. It nourishes our body and keeps us alive. Modern living has changed the way we eat. Take a drive during the work week, and you’ll see cars lined up around the corner waiting to order their combo meals. Take a walk down the grocery aisle, and you’re surrounded by colorful labels making claims ‘low cal, fat free, and healthy.’ Unfortunately, sometimes these manufacturers need to add chemicals, preservatives and additives to make those 99 cent tacos or the meat in the refrigerated section look look more colorful.

It’s not a pleasant thought, but it’s the truth. As you journey towards eating healthy, the motto is “if you can’t pronounce, don’t eat it.” When you’re picking up boxes in the grocery store, you can read the ingredient list, and make your healthy choice. When you’re ordering off a menu, you have no idea how your food got to your plate. Where did it come from? How was it manufactured? The fluffy bread you’re snacking on, maybe it has azodicarbonamide, a chemical used in yoga mats and Subway sandwiches. 

Yes, you read correctly. Ordering a sandwich from the “healthy” fast food chain included a side of rubber with your order. Last year’s scandal rocked American consumers. Subway addressed customers concerns, and said they would be taking the chemical out of it’s products. Azodicarbonamide isn’t the only chemical used by the sandwich maker. Recently, the franchise has decided to remove all artificial colors, flavors and preservatives from its American menus by 2017.

What are they taking out? The chain is cutting artificial flavors and caramel coloring from its new roast beef recipe that involves roasting beef "with increased levels of garlic and pepper." Vinegar will replace propionic acid, a preservative in its turkey. Banana peppers will be given their fluorescent sheen with turmeric, often used in Indian curries, instead of food dye Yellow No. 5.

Subway is joining a list of fast food restaurants and manufacturers taking note of consumers want for ingredients they can name in their food. To name a few, Diet Pepsi is taking out aspartame from their sodas. Not because it’s unsafe, but because consumers have been letting them know they want products without artificial sweeteners. 

Kraft Macaroni & Cheese is removing synthetic coloring and preservatives from it’s beloved kids’ dinner. You have to admit, there was something not right about the strange orange powder you mixed with your milk. Another popular coloring used is caramel by companies like Subway and Newcastle Brown Ale, who have decided to no longer use this additive. 

Knowing what is in our foods is not a passing trend. Consumers are becoming more vocal about having natural products, and spending their dollars on companies who are answering this need. Chipotle will not be serving any GMO ingredients in their fare. McDonald’s has also decided not to serve chicken treated with antibiotics. Shockingly these antibiotics are also being used as prescription drugs for humans. Tyson will also be removing human antibiotics from their chicken products, along with Costco.  You have to wonder how Costco can have so many rotisserie chickens in their stores for only $4.99.

The large candy manufacturers are also taking part in the preservative free revolution. Hershey’s will start using more natural sugar, than high fructose corn syrup in it’s products. Nestle is removing artificial flavors and colors from Butterfinger, Crunch, and other chocolate candies. Think of when you’re in the kitchen baking, most recipes call for vanilla extract. Nestle has been using something called vanillin. At least they’ve been using a cool name for this scientific ingredient.

Lastly, we have Panera Bread dropping roughly one-third of the ingredients used in its food by instituting bans on the likes of saccharin, aspartame, synthetic benzyl peroxide, and maltodextrin. This place always seemed like a good choice when you were looking for something, but like Subway and all these other manufacturers, chemicals are hidden everywhere.

Many of these manufacturers are changing their practices because consumers are speaking up. Food blogger, Food Babe, is credited for blowing the whistle on Subway’s ‘yoga mat bread’. She started the petition on her website which garnered international attention. You have to applaud her efforts. Companies listen to consumers when they speak with their dollars.