WHAT IS SOUS VIDE COOKING?: METHODS AND STEPS TO MASTER SOUS VIDE COOKING
Sous vide is a popular technique in upscale dining. You might have heard about how this method results in the perfectly cooked steak or the most flavorful pork tenderloin. Whatever the protein, sous vide cooking will make it tender and juicy to the point of melting in your mouth.
But what exactly is sous vide, and can it be done in your very own kitchen without professional equipment? This sous vide guide will introduce you to this exciting cooking technique that turns ordinary meals into upscale dining experiences and how you can master the craft at home.
THE BASICS OF SOUS VIDE COOKING
Sous vide is a French term that translates to “under vacuum”. Most importantly, it’s a cooking technique where food is sealed in an airtight bag and then gently cooked in a hot water bath. The method utilizes precise temperature control to cook ingredients, like steak and fish, evenly until they reach the ideal level of doneness.
With traditional sous vide, a circulator tool heats and circulates the water evenly. Since most home cooks don’t have access to this tool, it can also be done on the stovetop using a digital thermometer to monitor the water bath’s temperature.
For sous vide cooking, the basic steps include:
Season your protein with herbs and spices.
Place it into a food-grade vacuum-sealed bag or freezer bag. The trick is to remove as much air as possible.
Set your time and temperature precisely for what you’re cooking
Put your bag into heated water to start the cooking process
ADVANTAGES OF SOUS VIDE COOKING
Sous vide provides optimal controlled cooking, allowing you to heat the ingredients to precisely the right temperature to keep the protein juicy and tender. Some other benefits may include:
Precise and consistent results
Strong moisture retention
Enhanced flavour and texture
BEST FOODS FOR SOUS VIDE
Sous vide is fairly flexible and appropriate for cooking a range of foods. You can sous vide beef and lamb or more delicate foods, such as vegetables or eggs. A great use of sous vide cooking is to elevate your family’s favorite meals into high-end restaurant-level dishes, such as a hearty lamb chop dish or an exquisite eggs Benedict.
You can also have some fun using the sous vide method on:
Lobster
Corn on the cob
Bacon
Carrots
Pork shoulder
WHAT IS BAGLESS SOUS VIDE?
Traditionally, sous vide requires a sealed bag and a water bath to cook food slowly and to a precise temperature and doneness. Bagless, or air sous vide, is a variation of this method that recreates it in your oven using low and steady heat and airflow to gently and evenly cook food. For this take on sous vide, you don’t need bags or water.
WHAT’S THE DIFFERENCE BETWEEN BAGLESS SOUS VIDE AND TRADITIONAL SOUS VIDE
Traditional sous vide requires vacuum-sealed bags and a precisely heated water bath. Bagless sous vide, on the other hand, slow cooks food by circulating a low and consistent heat within your oven without the use of water or bags.
IS IT POSSIBLE TO SOUS VIDE IN AN OVEN?
Yes, select ovens offer an Air Sous Vide mode, which achieves traditional sous vide without the need for bags or water by using low, controlled heat and airflow to help cook food evenly. Always follow your recipe or owner’s manual for the exact time and temperature directions for whatever you’re cooking.
SHOP KITCHENAID®WALL OVENS
KitchenAid brand offers a line of select single, double, and combination wall ovens equipped with Smart Oven+ Steamer Attachment, among other advanced features. It fits interchangeably onto the base pan and heating element and connects to a powered hub in your oven, providing precision and control through the oven's display to steam-cook vegetables, mains, or even a hearty multi-course dinner.
A STEP-BY-STEP GUIDE FOR SOUS VIDE COOKING
Here’s everything you need to start sous vide cooking in your own kitchen.
SUPPLIES
Water
Your protein of choice
Seasonings like salt or spices
Sealable plastic bags
TOOLS
Large container or pot (water bath)
Immersion circulator
1. SEASON YOUR PROTEIN
Generously season your protein with kosher salt and your choice of spices, pastes, or herbs. Sous vide cooking is designed to lock in flavours, affording them the time to infuse completely. You can also add aromatics like thyme, bay leaves, or dried chiles by pressing them against the protein. It’s okay to use a small amount of butter, ghee, or coconut oil for richness, but be careful about adding too much liquid, which can negatively impact the sealing.
2. ADD INGREDIENTS TO THE BAG
Place your protein in a vacuum-sealed bag or freezer bag.
3. PREP THE WATER BATH
Follow these steps to prep your water bath:
Fill a large pot with enough water so you can fully submerge the sealed bag.
Place water on the stovetop to preheat it.
Once it’s preheated, remove the pot from the heat and attach your immersion circulator. This will heat the water to the precise temperature you need and keep the water circulating.
Always follow the water level guidelines from your circulator's manufacturer before attaching it to the pot. Unlike traditional cooking methods, sous vide heats food to the precise temperature you need, which typically ranges between 120°F (48.9°C) and 185°F (85°C), depending on the type of dish. Review your recipe to learn the exact temperature and time for the food you’re cooking.
4. SOUS VIDE COOK ON A COOKTOP
If you're using a cooktop to sous vide food, adjust the burner as needed, especially when you first add food, as this will keep water at the correct temperature to produce even results.
5. SOUS VIDE COOK MEAT AND FISH
As soon as your protein reaches the desired temperature, it must rest in the bag for 15-20 minutes. During this time, it will absorb the juices. Chicken breast and salmon, along with some other proteins, can be served straight from the bag. Others, such as pork belly or steak, may benefit from a post-sous vide sear, grill, or quick boil to develop a flavorful crust. To do so, remove the protein, pat it dry, and sear it over high heat for roughly a minute or two per side.
TIPS FOR SOUS VIDE
Use these tips to hone your skills and make the most of this impressive technique.
Finish with a sear: Some proteins, like steak or pork, are best with a quick sear after undergoing a water bath. This can produce a flavorful crust and an ideal texture. You should only sear for a minute or two on high heat and be careful not to overcook it.
Use sturdy bags: Zip-top bags can work in a pinch, but you should use high-quality, food-safe plastic. These are sturdy enough to endure long cook times, and you won’t risk them breaking down or leaking in hot water. If you want to get the most out of sous vide cooking, purchase a vacuum sealer and corresponding food-safe bags.
Secure the bag: Attach the bag to the side of the pot to keep it from floating or shifting during the water bath. A clothespin or binder clip is enough to keep it securely in place.
Monitor the temp: Use a reliable thermometer or immersion circulator to monitor the water temperature, ensuring it maintains the appropriate heat level throughout cooking.
Leave room: Don’t fill your pot to the top. Leave enough space for your ingredients to move freely and remain submerged without causing overflow.
Set a timer: Use a timer to track cooking time. Precision counts, and it’s what makes sous vide such a successful cooking technique.
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