Unlocking Deeper Flavors with Sous Vide

Sous vide cooking offers unparalleled control over flavor infusion. Unlike traditional methods where delicate aromatics can be lost to high heat or evaporation, sous vide allows for precise and efficient transfer of flavors into your ingredients. We achieve this by creating a closed, temperature-controlled environment where aromatics and ingredients gently mingle over time.

• Oil-Based Infusions: Ideal for herbs, spices, and citrus zests. The fat-soluble compounds are readily extracted into the oil, which then permeates the food.
• Liquid-Based Infusions: Broths, stocks, marinades, and even simple water can be used to infuse flavor. Consider the concentration of your liquids to avoid overpowering the main ingredient.
• Dry Infusions: Spices, herbs, and even dried fruits can be added directly to the bag. The moisture from the food itself will help to release their aromas.

Experiment with different combinations and durations to achieve your desired flavor profile. Remember, less is often more!