Ua kaulana ʻo Sous vide cooking i nā makahiki i hala iho nei no kona hiki ke hana i nā meaʻai kūpono me ka hoʻoikaika liʻiliʻi. Pono ke ʻano e hoʻopaʻa i ka meaʻai i loko o kahi ʻeke i hoʻopaʻa ʻia a hoʻomoʻa ʻia i loko o kahi ʻauʻau wai i kahi mahana kūpono. ʻO kahi nīnau e nīnau pinepine ai nā mea kuke hale: He palekana paha ke kuke ʻana i ka sous vide i ka pō?

I ka pōkole, ʻo ka pane ʻae, palekana ke kuke ʻana i ka sous vide i ka pō ke mālama ʻia kekahi mau kuhikuhi. Hoʻolālā ʻia ʻo Sous vide cooking e kuke i ka meaʻai ma kahi wela haʻahaʻa no ka manawa lōʻihi, hiki ke hoʻonui i ka ʻono a me ka palupalu. Eia nō naʻe, he mea nui ka palekana o ka meaʻai, a he mea nui e hoʻomaopopo i ka ʻepekema ma hope o ka kuke ʻana sous vide.

Ke kuke ʻana i ka sous vide, ʻo ka mea nui ka mālama ʻana i ka mahana kūpono. Manaʻo ka hapa nui o nā meaʻai sous vide i ka kuke ʻana ma nā mahana ma waena o 130°F a me 185°F (54°C a me 85°C). Ma kēia mau wela, ua make pono nā hua bacteria ʻino, akā he mea nui e hōʻoia i ka lōʻihi o ka noho ʻana o ka meaʻai ma ka wela wela. No ka laʻana, ʻo ka kuke ʻana i ka moa ma 165°F (74°C) e pepehi i ka maʻi bacteria i loko o nā minuke wale nō, akā ʻoi aku ka lōʻihi o ka kuke ʻana i ka moa ma 145°F (63°C) e loaʻa ai ka palekana like.

Inā hoʻolālā ʻoe e kuke i ka sous vide i ka pō, pono e hoʻohana i ka sous vide immersion circulator e mālama i ka mahana mau. Eia kekahi, e hoʻopaʻa pono i ka meaʻai i hoʻopaʻa paʻa ʻia i mea e pale ai i ka wai mai ke komo ʻana i loko o ka ʻeke, kahi e hoʻopōʻino ai ka meaʻai.

I ka hōʻuluʻulu ʻana, hiki ke palekana a maʻalahi ke kuke ʻana i ka sous vide i ka pō inā ʻoe e hahai i nā alakaʻi wela kūpono a me nā hana palekana meaʻai. ʻAʻole wale kēia ala e hāʻawi i nā meaʻai ʻono, akā hiki iā ʻoe ke hoʻomākaukau i nā kīʻaha i kou hiamoe ʻana, e lilo ia i mea punahele no nā mea kuke home.