Advantages of Sous Vide Cooking in Making Cocktails
Sous vide cooking has become a common cooking technique in the food industry since it was popularized by French economist and chef Dr. Bruno Goussault in the 1970s. This technique, favored by Dr. Bruno Goussault, is capable of permitting heat to penetrate evenly from both sides (e.g. the whole rare steak) and preserving the original flavor, which means all the taste and juice won't be taken away by smoke or steam or diluted by water.
Though sous vide cooking has been used by chefs for about forty years, it's only in the last 10-15 years that bartenders have started to quest and excavate the advantages of this cooking technology. As restaurants wanted to catch up with the mania for cocktails in bars, bartenders suddenly had access to expensive kitchen equipment and prepared cocktails for meals with chefs. Tony Conigliaro, working in London's Roka, was one of the first bartenders to explore this technology in 2005. He found that sous vide cooking also had advantages in drinks that flavors could be extracted at a lower temperature and all the subtle fragrance would be maintained in the sealer bag, which would be suitable for berries, aromatic herbs and flowers that might easily be destroyed by heat.
Let's talk about the benefits of sous vide cooking in making cocktails. First, there is no oxidation reaction due to a lack of oxygen, which means the taste of cocktails will be more stable and will not change over time. Next, oxygen deficit reduces microbial activities so that sirup, liqueur and soaked wine can be kept for longer than usual. Similarly, cocktails can therefore be made in bulk, placed and refrigerated for quick sales in bars. Furthermore, the sous vide cooking method is capable of extracting flavor perfectly. For example, when we make the allspice syrup, its moisture and taste can be maintained completely and the temperatures and times of cooking can be controlled to keep the origin flavor. Also, using sous vide cooking will result in a high concentration of aroma that is unaffected by heat and it is cheaper and faster than the repeated application of nitrogen canisters.
Though sous vide cooking has been used by chefs for about forty years, it's only in the last 10-15 years that bartenders have started to quest and excavate the advantages of this cooking technology. As restaurants wanted to catch up with the mania for cocktails in bars, bartenders suddenly had access to expensive kitchen equipment and prepared cocktails for meals with chefs. Tony Conigliaro, working in London's Roka, was one of the first bartenders to explore this technology in 2005. He found that sous vide cooking also had advantages in drinks that flavors could be extracted at a lower temperature and all the subtle fragrance would be maintained in the sealer bag, which would be suitable for berries, aromatic herbs and flowers that might easily be destroyed by heat.
Let's talk about the benefits of sous vide cooking in making cocktails. First, there is no oxidation reaction due to a lack of oxygen, which means the taste of cocktails will be more stable and will not change over time. Next, oxygen deficit reduces microbial activities so that sirup, liqueur and soaked wine can be kept for longer than usual. Similarly, cocktails can therefore be made in bulk, placed and refrigerated for quick sales in bars. Furthermore, the sous vide cooking method is capable of extracting flavor perfectly. For example, when we make the allspice syrup, its moisture and taste can be maintained completely and the temperatures and times of cooking can be controlled to keep the origin flavor. Also, using sous vide cooking will result in a high concentration of aroma that is unaffected by heat and it is cheaper and faster than the repeated application of nitrogen canisters.