Everything to Know About Sous Vide Cooking

What is sous vide?

Sous vide is a French cooking technique that is often found in upscale restaurants. This method involves sealing food in an airtight, vacuum-sealed bag and then gently cooking it in a hot water bath. A circulator tool is generally used to heat and circulate the water evenly, but you can also sous vide on a stovetop using a digital thermometer to monitor the water bath’s temperature.

The basic steps for sous vide cooking include:

• Seasoning your protein with salt or spices
• Placing it in a food-grade vacuum-sealed bag or freezer bag, removing as much air as possible
• Setting your time and temperature based on what you’re cooking
• Dropping your bag into heated water to cook

Sous vide benefits

Sous vide cooking offers several advantages to home cooks, including:

• Highly controlled cooking

• Consistent, precise results

• Enhanced flavour and texture

• Better moisture retention

Best foods to cook with sous vide

Sous vide is a flexible cooking technique that complements a range of foods, from lamb, pork and beef to more delicate foods, such as vegetables or eggs. It can also elevate everyday meals into elegant dishes, like lamb chops or eggs Benedict.

Other foods that typically work well for sous vide include:

• Corn on the cob

• Carrots

• Pork shoulder

• Bacon

• Lobster

What is bagless sous vide?

Traditional sous vide uses a sealed bag in a water bath to cook food gently at a precise temperature. Bagless, or air sous vide, lets you recreate this method in your oven using steady low heat and airflow—no bags or water needed.

Traditional sous vide vs. bagless sous vide

Traditional sous vide relies on the combination of vacuum-sealed bags and a heated water bath. Bagless sous vide, on the other hand, achieves similar slow cooking by circulating low, consistent heat throughout your oven without the need for bags or water. Explore more ways to slow cook without a slow cooker.

Oven sous vide

Select ovens offer an Air Sous Vide mode, which replicates the conditions of traditional sous vide by using low, controlled heat and airflow to cook food gently, slowly and evenly. Always follow your owner’s manual or recipe for specific time and temperature directions for the dish you’re cooking.

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Steps for cooking sous vide

Here’s everything you will need to sous vide in your own kitchen.

Sous vide tips

Successful sous vide cooking is all about precision and consistency. Use these tips to grow more comfortable with this technique and start making the most of it in your own kitchen.

• Use sturdy bags: While zip-top bags can work in a pinch, they aren’t always the most effective. Instead, opt for high-quality, food-safe plastic that can withstand long cook times without leaking or breaking down in hot water. Serious sous vide cooks can purchase a vacuum sealer and corresponding food-safe bags.

• Leave room to cook: Don’t fill your pot to the brim with water. Ensure there’s enough space for your ingredients to move freely and stay fully submerged without causing overflow.

• Monitor the temperature: Temperature control is vital to sous vide cooking. Use a reliable thermometer or immersion circulator to keep an eye on the water temperature and maintain a stable environment.

• Set a timer: Track the cooking time with your phone or a kitchen timer. Precision is imperative to successful sous vide cooking, so adhere to your recipe’s recommended duration for cook times.

• Secure the bag: Prevent the bag from shifting or floating during the cooking process by clipping it to the side of the pot. A clothespin or binder clip can do the trick.

• Finish with a sear: For steak, pork or other proteins, a quick post-water bath sear can help it develop a flavourful crust and more enjoyable texture. Just a minute or two on high heat is all you usually need.

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