I’m a huge fan of fresh ingredients and slow cooking. So, it’s no wonder that I’m glad that sous vide style of cooking has become popular in certain circles. Sous vide is a form of cooking where the ingredients are put in vacuum sealed bags and then immersed in water till they become fully cooked. This form of cooking retains the food’s taste and all the necessary nutrients. This form of cooking is considered healthier because you are likely to get a lot more nutrition from the food when you cook this way.
Slow cooking makes both meat and vegetables taste incredibly good, so you don’t have to worry about compromising on the taste of the food. If you want to try sous vide cooking at home, you need to have the right vacuum bags and they are easy to find. In order to make sure that the food is cooked fine, make sure you buy good vacuum bags. The food will also taste better if you use fresh meat and vegetables when cooking in this manner. Make sure that the ingredients are kept in the fridge before you place them in the vacuum bags, and unseal the bag immediately after you take it out of the bath.
There are tonnes of sous vide cooking recipes on the internet, so you don’t have to worry about getting it wrong
If you have ever been to a food forum or a recipe forum, you might have noticed some arguments about Japanese knives vs Western knives. Some people do not realize there is a difference between the both, but to those who are passionate about cooking, there is a world of difference.
Japanese knives are rather long and use hard steel. The knives are usually bevelled only on one side too. These knives are incredibly light as well. These are the more exclusive knives- and the price tag is also rather exclusive. Japanese knives come in many sizes, depending on the kind of food they are to be used on. The main idea is to cut food without crushing the ingredients, while retaining all the natural flavour.
Western knives, on the other hand, are all-purpose in nature. They have a thick spine and can be used to cut all sort of foods. They are made of hard steel as well, but not as hard as Japanese steel.
I’m fond of using both the knives- because both of them have separate benefits. Japanese knives are amazing for slicing or cutting vegetables and meat into really small bits. On the other hand, chopping is easier when done with a French or a German knife.
If your budget is high enough, you should buy both the blades. If your budget is restricted, opt for the one you think would suit your cooking style more.