Sous vide is a cooking technique that uses precise temperature control to achieve perfect results every time. Whether you want to cook steak, chicken, eggs, vegetables or even desserts, sous vide cooking can help you create restaurant-quality dishes at home with minimal effort and equipment.
In this guide, you will learn:
- What is sous vide cooking and how does it work
- What are the benefits of sous vide cooking
- What equipment do you need for sous vide cooking
- How to Sous Vide Anything with Basic Time and Temperature Guidelines
What is Sous Vide Cooking and How Does It Work?
Sous vide (pronounced “soo-veed”) is French for “under vacuum”. It involves sealing food in a vacuum-sealed bag or a sturdy resealable freezer bag and cooking it in a water bath at a precise temperature for a specific amount of time.
The water bath is regulated by a device called an immersion circulator, which heats and circulates the water to maintain a consistent temperature. You can also use a countertop water oven, which is a dedicated appliance for sous vide cooking.
The main idea behind sous vide cooking is that you can cook food to the exact level of doneness that you prefer, without worrying about overcooking or under-cooking it. For example, if you want your steak medium-rare, you can set the water bath to 130°F (54°C) and cook your steak for 1 to 4 hours. The steak will be perfectly medium-rare from edge to edge, with no gray zones or dry spots.
Sous vide cooking also allows you to infuse food with more flavor and moisture, as the sealed bag prevents any juices or aromatics from escaping. You can add herbs, spices, butter, oil or any other flavorings to the bag before sealing it. The food will absorb these flavors during the cooking process and become more tender and juicy.
What are the Benefits of Sous Vide Cooking?
Sous vide cooking has many advantages over traditional cooking methods, such as:
- Consistency: You can achieve the same results every time, regardless of the size or shape of your food.
- Quality: You can cook food to your exact preference, enhancing its texture, flavor and appearance.
- Convenience: You can prepare your food ahead of time and cook it whenever you are ready. You can also leave your food in the water bath for longer than the minimum time without affecting its quality.
- Flexibility: You can cook almost anything with sous vide, from meat and seafood to eggs and vegetables. You can also experiment with different temperatures and times to create your own recipes.
- Creativity: You can use sous vide to create dishes that are not possible with other cooking methods, such as custards, cheesecakes, infused oils or cocktails.
What Equipment Do You Need for Sous Vide Cooking?
To start sous vide cooking at home, you will need:
- An immersion circulator or a water oven
- A large pot or container to hold the water bath
- A vacuum sealer or heavy duty freezer bags
- A pair of kitchen tongs or gloves to handle the hot bags
- A cast iron skillet or grill for searing (optional)
An immersion circulator is a device that attaches to the side of a pot or container and heats and circulates the water. It is compact, easy to use and relatively affordable. One popular Sous vide machine is the Anova precision cooker.
You can control the temperature and time settings either manually or through an app on your smartphone.
A water oven is an appliance that looks like a microwave and functions as a water bath. It is more expensive and bulky than an immersion circulator, but it has some advantages such as being more insulated, quiet and stable.
A vacuum sealer is a machine that removes all the air from a bag and seals it tightly. It is the best option for sealing food for sous vide cooking, as it prevents any air pockets that could affect the cooking process. However, it is also an additional cost and takes up some space in your kitchen.
A heavy duty freezer bag is a cheaper and simpler alternative to a vacuum sealer. You can use the water displacement method to remove most of the air from the bag before sealing it. This involves submerging the bag in water until just below the seal, then closing it completely. The pressure of the water will push out most of the air.
A cast iron skillet or grill is used to sear the outside of the food.
How to Sous Vide Anything with Basic Time and Temperature Guidelines
The basic principle of sous vide cooking is to seal food in a bag and cook it in a water bath at a precise temperature for a specific amount of time. The water bath is regulated by a device called an immersion circulator, which heats and circulates the water to maintain a consistent temperature.
The main advantage of sous vide cooking is that you can cook food to the exact level of doneness that you prefer, without worrying about overcooking or undercooking it. For example, if you want your steak medium-rare, you can set the water bath to 130°F (54°C) and cook your steak for 1 to 4 hours. The steak will be perfectly medium-rare from edge to edge, with no gray zones or dry spots.
Sous vide cooking also allows you to infuse food with more flavor and moisture, as the sealed bag prevents any juices or aromatics from escaping. You can add herbs, spices, butter, oil or any other flavorings to the bag before sealing it. The food will absorb these flavors during the cooking process and become more tender and juicy.
The following table shows some basic time and temperature guidelines for different types of food. These are based on extensive testing and research by experts such as J. Kenji López-Alt, Sous Vide Supreme and Anova Culinary. However, you can always adjust them according to your personal preference and taste.
Sous Vide cook times
| Food | Temperature | Minimum Time | Maximum Time |
|---|---|---|---|
| Beef Steak (ribeye, tenderloin, sirloin, strip, etc.) | Medium-Rare: 129°F (54°C) Medium: 140°F (60°C) Medium-Well: 145°F (63°C) | 1 hour | 4 hours |
| Beef Roast (chuck, brisket, etc.) | Tender: 150°F (66°C) Shreddable: 165°F (74°C) | 24 hours | 48 hours |
| Pork Chops | Rosy Pink and Juicy: 135°F (57°C) White Throughout and Juicy: 147°F (64°C) | 1 hour | 4 hours |
| Pork Shoulder | Tender: 165°F (74°C) Shreddable: 185°F (85°C) | 18 hours | 24 hours |
| Chicken Breast (light meat) | Soft and Juicy: 145°F (63°C) Traditionally Firm: 155°F (68°C) | 1 hour | 4 hours |
| Chicken Thigh (dark meat) | Juicy and Tender: 165°F (74°C) Off-the-Bone Tender: 165°F (74°C) | 1 hour | 4 hours |
| Fish | Mi-Cuit (tender but translucent): 110°F (43°C) Tender and Flaky: 124°F (51°C) Traditional Well-Done: 132°F (55°C) | 30 minutes | 1 hour |
| Eggs | Soft Yolks, Ghostly Whites: 140°F (60°C) Creamy Yolks, Opaque Whites: 145°F (63°C) Hard Boiled: 160°F (71°C) | 45 minutes | 1 hour |
| Vegetables | Tender-Crisp: 183°F (84°C) Soft: 194°F (90°C) Very Soft: 203°F (95°C) | 45 minutes |
When you are done you can also store and reheat food in sealed bags, Learn tips and tricks here.