A financial professional with more than a decade of experience in business growth, financial analysis, and loan underwriting, Sebastian Palazio most recently served as the managing director of Abinger Capital in New York. Outside of his responsibilities, Sebastian Palazio enjoys cooking, and he recently bought an immersion circulator to cook sous vide.
Sous vide is a relatively simple cooking technique that involves placing a vacuum-sealed pouch of food in a water bath to cook. Below are a few benefits to cooking sous vide:
-Consistency. Due to the unique way food is cooked using the sous vide method, it is easy for even beginners to accomplish. It requires precise temperature control so a dish made repeatedly comes out the same way each time. Plus, cooking sous vide ensures food is cooked evenly all the way through, so cooks do not have to worry about overcooking or undercooking their meal.
-Enhanced flavor. Since food cooked sous vide is sealed inside a bag, the flavors and juices from it are locked inside the bag. This means the food cooks in its own juices rather than having them fall through a grill grate or onto a drip pan. The presence of the natural juices not only prevents dehydrating but also helps the food maintain its natural flavor and aroma.
-Healthy. Many foods lose minerals and vitamins through regular cooking methods. Healthy fats are often burned off with high temperatures, while antioxidants and vitamins may dissolve in cooking liquids. However, sous vide food retains these essential nutrients. Not to mention, the better flavor of sous vide food means chefs need smaller amounts of salt or fat.
