Saving with sous-vide cooking

Some weeks ago we told you about the advantages of sous-vide cooking. In summary, we told you that cooking at low temperature stands for a better preservation of the nutritional properties of the ingredients, a much lower loss of juices and an unparalleled easy when making confits.

Now we bring you a new advantage of the sous-vide technique: the economic one. With the following two ideas you'll discover that low-temperature cooking can be wonderful not only for a matter of taste, but it can also be good for your pocket.

• As you may know, the most important difference between two different-quality pieces of meat is that, when they are cooked, the meat of lower quality tends to become much drier. With cooking sous-vide, however, the meat is always juicy, and thus, even a lower quality steak can be cooked as well as one of the highest quality.
• In addition, the sous-vide technique, which implies vacuum bags, allows the addition of spices, oils and all kind of aromatic elements to the food before it's cooked. Thus, the taste of the resulting meal can be completely different and even a piece of meat that was not so tasty by itself may end up as part of a delicious dish thanks to the dressings.
• Finally, as the meat does not lose its juice, it loses much less weight during the preparation, its original weight remains almost unchanged and less food is needed to make the same dish.

Besides all these reasons, the fact that sous-vide machines and vacuum machines are becoming more affordable is bringing low-temperature to the household cooking. Today, confit and sous-vide techniques are no longer reserved for haute cuisine and is becoming increasingly something we all can know and experience in our daily routine.