See for yourself - why sous-vide cooking is great
Thanks for telling your friends about Codlo - your immense support & encouragement keeps us going! We’ll announce stretch goals shortly once we hit our target 100% :)
We find that sous-vide can sometimes be quite tricky to explain in words. Since we can’t be right next to you and your friends whipping out all the yummy stuff for a taste test, we thought the next best thing is to show you some images and videos - a picture is worth a thousand words, after all. Share this update with your friends!
Here are some notes and musings on why we think sous-vide is amazeballs:
I first learned about different coagulation temperatures of egg white and egg yolk when I was a student in Le Cordon Bleu. Turns out both their properties are different: egg white starts coagulating at 60ºC/140ºF and completely sets around 80ºC/176ºF; whereas egg yolk starts coagulating at 65ºC/149ºF and sets at 70ºC/158ºF.
Heating them higher than 80ºC/176ºF would cause the egg white to be rubbery solid, and the yolk to be crumbly - sounds familiar? With this knowledge, you can construct your favourite egg!
With eggs, the texture can change drastically from 60ºC/140ºF to 65ºC/149ºF. You already know from the previous update that my favourite egg is 63ºC/145ºF, but here’s a cool video on how the texture changes with different temperatures (note the yolk!)
You could make perfect eggs every time, whether it’s for Eggs Benedict, something to plop into your bowl of ramen, or just something classic like eggs on toast. Oh, and cracking a cooked egg from its shell onto the plate is always a party pleaser ;)
I must admit that I’m a chicken breast hater (at first). No matter how healthy they are, it doesn’t taste great, and takes some gravy/sauce to overcome the dry, fibrous, overcooked texture. Trying a sous-vide version of the chicken breast completely caught me off-guard. I remember finding it hard to accept that chicken breasts could be this juicy and tender - sous-vide made me question the presumptions of how existing food should taste like. Finally, healthy eating can actually be tasty!
Here’s a comparison of a grilled vs. sous-vide chicken breast that I cooked recently:
This is something I couldn’t get right at first, despite trying so many methods, jabbing, poking and flipping, none of them seemed to produce consistent results. My steaks always had this dreaded “gradient-of-doneness” where the outer layers were overcooked, and the inner layers were undercooked. Sous-vide, on the other hand, gives you an even “doneness” throughout:
By cooking it inside-out sous-vide style at your preferred temperature (55ºC/131ºF for medium, for example), and searing it in a hot pan, or grill afterwards - you’ll get a crisp exterior with a juicy steak inside. Cooking larger or tougher cuts of beef is amazing as well, as now you’re guaranteed that the inside is cooked to your preference evenly. The story is similar with other red meats like lamb too!
Many of you may like the raw, fresh taste of salmon sashimi (which is awesome by the way), and have also tried the typical grilled, flaky salmon. Because of the precision and control you have with sous-vide cooking, it lets you achieve something in between that’s pretty amazing when you lightly cook salmon to 45ºC/ 113ºF - a salmon that looks deceptively raw, yet tastes absolutely cooked and buttery! It’s one of my favourite sous-vide dishes, I have it all the time just with some salt and pepper.
I hope you enjoyed this update and understand why we’re so enthusiastic and excited about sous-vide cooking - the possibilities are endless! Hopefully we've made explaining sous-vide cooking to a friend easy-peasy - just share this update with them!
Grace & Xi
P.S. All these awesome tips and notes about what we’ve learned about sous-vide will be detailed in the Codlo Sous-vide Guide. We’re with you every step of the way to cook up a storm! :)