Sous vide cooking method

In our growing awareness of healthy food and the desire for functional food, we’ve learned how cooking processes cause changes in the chemical composition of food and how they can adversely affect its physical structures. Studies have shown that the composition of ingredients can be significantly altered by domestic cooking methods such as boiling, microwaving and steaming. And then there is sous vide cooking.

Health perspective

Originally introduced by French chef Georges Pralus, sous vide literally means under (sous) vacuum (vide). Ingredients are cooked in vacuum-sealed pouches at precisely controlled temperatures, typically lower than in traditional cooking methods, thus limiting nutrient loss and oxidative changes. As one study[1] puts it, sous vide cooking makes it possible to obtain more nutritious food products with well-retained bioactive compounds, “which has significance from a health perspective”.

As a fan of sous vide, I was curious as to how it compares with more traditional (domestic) cooking methods and whether claims of reduced degradation were substantiated. And, indeed, several studies – and there are quite a few – seem to bear out these claims.

Comparisons: the studies

One study[2], whilst impressing the need to select processing time individually for each ingredient (in this case green beans, broccoli and beetroot), found that this method caused no decrease in magnesium, sodium, potassium or phosphorus. Another study[3] looked at this method for carrots and Brussels sprouts found that this preparation can help to preserve or enhance the nutritional content of carrots and suggested sous vide as an alternative treatment to steaming for Brussels sprouts. Yet another study[4] suggested that there was less antioxidant degradation than traditional cooking methods for green peas and carrots.

Nutritional benefits

These studies – and many more – collectively underscore the nutritional advantages of sous vide cooking, demonstrating its efficacy in preserving essential nutrients and enhancing or preserving the overall nutritional profile of food. By maintaining precise temperature control throughout the cooking process, sous vide also minimizes the risk of overcooking. So there is something to be said for including sous vide cooking as a preparation for healthy dog food. And certainly in Care and Share recipes.

Sous vide salmon

Sous vide is already my go-to preparation for salmon scraps (for dogs and humans alike). Depending on weight, I cook a kilo of salmon scraps at 55-60°C on the sous vide setting of my steam oven for about 35 minutes. I’m currently trying out recipes with vegetables, at slightly higher temperatures ranging from 80°C to 85°C.

So now, some more practical experiments!

 

References:

[1]   Zavadlav S, Blažić M, Van de Velde F, Vignatti C, Fenoglio C, Piagentini AM, Pirovani ME, Perotti CM, Bursać Kovačević D, Putnik P. Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products. Foods. 2020 Oct 25;9(11):1537. doi: 10.3390/foods9111537. PMID: 33113877; PMCID: PMC7693970.

[2] Czarnowska-Kujawska, M.; Draszanowska, A.; Chróst, M.; Starowicz, M. The Effect of Sous-Vide Processing Time on Chemical and Sensory Properties of Broccoli, Green Beans and Beetroots. Appl. Sci. 2023, 13, 4086. https://doi.org/10.3390/app13074086

[3]  Chiavaro E, Mazzeo T, Visconti A, Manzi C, Fogliano V, Pellegrini N. Nutritional quality of sous vide cooked carrots and brussels sprouts. J Agric Food Chem. 2012 Jun 13;60(23):6019-25. doi: 10.1021/jf300692a. Epub 2012 Jun 1. PMID: 22568492.

[4] Mehmet Koç, Ulaş Baysan, Esra Devseren, Dilara Okut, Zeynep Atak, Haluk Karataş, Figen Kaymak-Ertekin, Effects of different cooking methods on the chemical and physical properties of carrots and green peas, Innovative Food Science & Emerging Technologies, Volume 42, 2017, pp.109-119,

ISSN 1466-8564, https://doi.org/10.1016/j.ifset.2017.06.010. (https://www.sciencedirect.com/science/article/pii/S1466856417300723)

Important Considerations:

  • Always consult your veterinarian before making any significant dietary changes, particularly where there are pre-existing health conditions or dietary restrictions.
  • Ensure (where possible) that you use high-quality, organic products specifically formulated for pets (or better still, human grade ingredients) to avoid any potential adverse effects.
  • Introduce new foods gradually to avoid adverse effects such as gastrointestinal upset or diarrhoea.
  • I provide nutritional information purely as a helpful guide. Nutritional information on ingredients is obtained from the US Department of Agriculture’s FoodData Central site (https://fdc.nal.usda.gov/index.html) and any nutritional information provided in recipes is based on an online calculator: calories and other information will vary based on brands, ingredients and other factors.
  • Check nutrient levels and recommendations for your dog’s weight, age and activity. For example this nutritional guideline produced by FEDIAF.
  • I am not a professional nutritionist. I am sharing recipes that I have created and tested in my kitchen and that have been tasted and approved by our doggy friends.