Sous vide is a cooking method that does not just produce a tasty, tender steak. It makes meat, specifically beef, easier to digest.
This easy-digestion effect of said cooking process is specified in a new research the American Chemical Society recently published.
This particular French cooking method shows a distinctive environment compared to other cooking approaches, possibly making it much easier for an individual's digestive system to break down the meat he eats.
Additionally, sous vide is a cooking technique that comprises vacuum-sealing food and then slowly cooking it in warm water, below boiling point.
Result of Vacuum-Sealing the Food
According to a SlashGear article, "a combination of even, slower cooking" combined with the oxygen-free environment resulting from vacuum sealing the food led to less change in meat "associated with oxidation and structure, among other things."
In their study, the study authors used a replicated digestion model. They discovered that, compared to roasting beef in the oven or cooking it in boiling water, sous vide made the proteins of meat easier to break down into amino acids and small peptides for easy absorption into the bloodstream.
Concentrating specifically on beef, the study authors discovered that the sous vide cooking technique led to less protein aggregation, oxidation, and changes in structure, compared to boiling and roasting methods.
The replicated digestion model shows that sous vide-cooked beef led to a larger assortment and a larger quantity of peptides than other cooking techniques.
Such results specify that sous vide beef is simpler and easier to digest, not to mention more nutritious than beef cooked on a grill or in the oven. This may be specifically advantageous for those suffering from digestive issues.
The study authors also noted that future studies would be essential for the exploration of potential impacts on the health of the peptides from beef cooked the sous vide way, instead of other techniques.
How Sous Vide Method Works
One needs two tools to cook the "sous vide cooking way." One is a vacuum-sealing machine, and the other, an immersion calculator.
A vacuum-sealing machine functions by sealing the food "in an airtight, food-grade plastic pouch." Eliminating the air inside the pouch doesn't just help in locking in the food flavor. It also shields the food from getting soaked with water while being cooked.
Meanwhile, the immersion calculator is a tool with a cylinder's shape that controls the water temperature. This mechanism functions as a heater, thermometer, and pump, moving the water around to keep the temperature's consistency.
It is important to note that the sous vide cooking method does not yield a crispy texture outside the food that we usually get from other cooking procedures like sautéing and roasting.
Therefore, when cooking steak using the sous vide approach, it may look slightly gray on the outside. You may fix this by providing the meat with a quick sear using a hot skillet on the stovetop.
Health Benefits
As mentioned, sous vide is an extremely exact slow-cooking approach; therefore, when sealing and submerging beets or black beans, they are being signed up for a longer time for cooking at a "low, controlled temperature."
What's beneficial about using this cooking method is that ingredients are not exposed to the dangerously high heat of a saute pan or an oven.
The delicate temperature in cooking prevents the antioxidants in most foods from degrading. The airtight sous-vide pouch is preserving water-soluble vitamins, including vitamin C and B vitamins, which, according to Sous-Vide Magazine, would escape as a team during the traditional or standard way of cooking.
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