Cafes and Sous vide cooking, an unorthodox combination

Cafes are coffee shops, most of them primarily serve coffee. And some of them only serve coffee. There have been cafes from the late 16th century. All around the world they were considered as a meeting spot. All around the world cafes has been always a part of history. Cafes were started as places to drink coffee and chat, to everybody’s surprise they remain the same till today. Some places are also called cafes but function like diners. The part cafes played in the world history is undeniable. For example, cafes were banned in Meccah since they were being hosts of political gatherings, this ban lasted for more than 10 years. Sous vide cooking is on completely another side of the road, sous vide cooking for cafes are nearly impossible.

Sous vide is a respected cooking technique around the world. Unlike cafes, it doesn’t have a significant history. Even though its first form was found in a late 18th century, the current form was developed in the late 19th century. The method evolved a lot and reached what seems to be the best ever. Sous vide is a long and hard cooking technique. It takes a whole lot more time to cook than other techniques. This cooking technique is actually unparalleled. There is no other way to cook food perfectly from end to end every time. This is why chefs around the world love to use this. This love is what made it famous. If your food was perfectly cooked every time you ate from someplace you will tell about it to a friend right?. This was actually what happened. When people began using this technique the result was good and it went on to become famous.

Cafes are known places to relax. You drink coffee and you relax. Not too much is actually eaten cafes. There are a few food items in cafes. Most certainly not as extensive as a restaurant or a diner. Something that goes with coffee is always on the menu. And food items usually are easily cooked. This is why sous vide is a nowhere perfect method for cafes. Sous vide cooking for cafes is something that was hard to believe until recently. The major problem with sous vide cooking is the time it takes. It is a lot more than your usual cook time. And the expensive equipment mostly made it impossible for cafes to use this technique. So this mostly stayed in high-end restaurants and with the chefs of these restaurants.

Until recently no one really used sous vide in cafes. So what changed? Humans are always hungry for change. They love experimenting. Every change to our culture or anything else for that matter is the result of experimenting. Use of sous vide in cafes started with some high-end cafes, who did not care about the money they spend since they were making more. But the main reason why smaller cafes also started using this technique was completely different. There is one amazing advantage to sous vide cooking, you can cook your meat really early and use it by simply reheating it in the oven. All you need is the best sous vide machine and you’re all set! This is why small cafes also caught on to the trend.

Things you shouldn’t cook sous vide

Sous vide can be found to be one of the most celebrated and prejudiced cooking technique of the century. Sous vide is famous and it got famous after the high-end restaurants started using the technique. There is no high-end restaurant in the world who doesn’t use this technique. But due to the beginnings in high-end places, it is also a lot prejudiced. People often believe it is super hard and expensive method. In reality, if you know the process right there is no need for chef-like skills to cook sous vide. Also, the prices of sous vide equipment have been going down for some time now.

Sous vide cooking for cafes weren’t even to be heard until the prices of equipment came down. Today it is also a reality. There are a lot of cafes which serve sous vide cooked food. The low prices of equipment have changed a lot of thing for sous vide cooking. Also, the perception that the method is too hard to do at home is also going away. More people know and try sous vide at home. This is one of the best times to start sous vide, even sous vide cooking for cafes are common.

When people start with sous vide they want everything to be done the same way. When someone buys an equipment they most probably want to try it out on everything. Even though this instinct is natural trying out sous vide on everything will bring about disastrous results. So we will be talking about food items which are not really compatible with sous vide cooking.

1. Filleted fish

Sead food tastes amazing if sous vide cooked. But that doesn’t mean every seafood item is perfect for sous vide. Filleted fishes make a strong case for what item is wrong for this method. Fishes have delicate meat held on some small bones. But once filleted there is no bone and delicate meat remains.

Fish has chances of going wrong even in the beginning stages of sous vide. Some just break down while trying to vacuum seal since it can’t handle the pressure. So the further steps will only make this further worse. If you still want to try seafood sous vided try something with a hard shell.

2. Dutch sauce

Dutch sauce is one of the mother sauces in French cuisine. Since French cuisine is one of the most important among cuisines, Dutch sauce can be considered as one of the most important sauces. The ingredients and making are simple enough under normal circumstances. Egg yolk, melted butter, water and lemon juice are the basic ingredients of the sauce.

There are a few people who claim the perfect dutch sauce can be made by sous vide cooking. But this is just a hoax. The method for creating a Dutch sauce with sous vide is extremely complex and they often make a mess.

3. Liver

The liver is something you can cook using sous vide but you really should not. Obviously cooking sous vide takes time but the liver doesn’t taste any better. So it is merely a waste of time.