Sous vide means “under vacuum” in French. This cooking method has been used by restaurants all over the world. It is the secret to a perfect steak among many other things. By vacuum sealing, all the moisture is kept in the meat while it is partially cooking in a water bath. This process takes some time, but is well worth it. Once partially cooked, steaks just need a sear in a hot skillet or on a hot grill. This process is beneficial to game meat because you can’t cook a thick game steak properly with direct heat. There isn’t enough fat in the meat to protect the texture from the hot cooking surface so you end up with something tough and chewy on the outside and raw in the middle. For tougher cuts of meat, the time spent in the sous vide helps to break down connective tissues virtually tenderizing the steak as it slow cooks. Seasoning can be applied before or after sous vide cooking. Applications go beyond meat, as vegetables, eggs, custards and more can be cooked or partially cooked to perfection in a sous vide setup.

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