It has been 2 weeks since the closing of KBIS 2019. There are just so much information we got from the show and it does take time to digest everything. Meanwhile, I read some articles about trends from the KBIS show. Yes, there is a sea of info out there. I think that may be a good approach if I just share some cool technologies and ideas that really blew me away in a series and really go deep on each topic rather than writing kind of general for everything.
So, today , I will share one take-away— Series 1 from KBIS2019—Signature Kitchen suite‘s new feature for the residential range cooking—Sous Vide. First of all, from what I learned, this built-in Sous Vide feature might just be exclusive to Signature Kitchen suite Duo 48″ by now. And I am sure that other brands will catch up soon. Second, if you are just like me, never heard Sous Vide before, don’t worry. We are going to learn this new way of cooking together here.
Ok, well, the words of Sous Vide, not surprisingly is a French term for “under vacuum”. Sous Vide is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than normal cooking times at an accurately regulated temperature. The temperature is much lower than normally used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture” —quote from Wikipedia
Simply put, sous Vide is to cook your vacummed and sealed food in a water bath with a precisely controlled and lower than regular temperature(the lower temperature can retain nutrients better). You might already experience the evenly cooked and juicy steak from one of Michelin-rated restaurants and wander why ? Yes, this is the result of Sous Vide cooking —their secret weapon to guarantee that the food will NEVER be over-cooked. Of course, Sous Vide is not a new concept for commercial cooking and of course they have all sorts of gauges to make it happen. But now, Signature Kitchen suite just introduced this cool way of cooking to residential cooking .
So how does Signature Kitchen Suite built-in Sous vide work?
There are 4 steps:
Fill your water bin to the recommended level and set your temperature and time to your desired doneness.
Season according to the recipe and seal your food in a high-grade bag with the vacuum sealer we’ve provided as a gift-with-purchase with your product registration.
Place the bag into the water bath and cook according to your desired time and temperature. Don’t worry, it’s nearly impossible to overcook food with sous vide.
Remove from the bag and finish on both sides with a quick sear on a cast iron skillet on our Ultra-HighTMheat gas burners, or on your gift-with-purchase induction grill plate over the dual-zone induction burners.
Here is the video that you can learn the importance of Sous vide:
By the way, Signature Kitchen Suite won Best of KBIS – Kitchen Gold for the 48-inch Dual-Fuel Pro Range with Built-in Sous Vide! And here is the big party they hosted on the show: