What Exactly Is Sous-Vide Cooking?

You may never have heard of sous-vide cooking, and if you have, then you may think it’s reserved for the elite level chefs.

It’s a cooking technique which uses very precise temperature control to deliver consistent, tasty results.

While it’s been used by pro chefs for many years, sous-vide technology is increasingly becoming more affordable, more and more home chefs are discovering just why it’s so well thought of.

What Is It?
Sous-vide literally translates as ‘undervacuum’ and essentially refers to vacuum sealing your ingredients in a plastic bag and submerge them in a water bath, held at a very precise temperature.

Here’s a simple step-by-step process:
1. Set either your water bath or immersion circulator to the desired temperature and allow it to reach that temperature.
2. Vacuum seal the food in a pouch and submerge it in your water bath or container.
3. Leave to cook, remove, then finish by quickly searing or grilling to give the food a final crispy layer.

What Are the Benefits?
Sous-vide achieves results that you simply can’t get through traditional means, with the main reason being that you have much more control over the temperature.

Without this control, it’s very difficult to get consistent results, with some parts of the food invariably being more cooked than others.

Here are just some of the benefits offered by sous-vide cooking:
• Much more consistent, even results.
• Tastier meals, with ingredients cooking in their own juices in the bag to ensure juicy, tender results.
• Far less wastage, with less of the food drying out of evaporating, instead retaining more of its volume.
• Once it’s in the bath, you can just leave sous-vide to cook, without the worry of it overcooking, freeing you up for other preparation, or just to chill out!

This post from Modernist Cuisine has a bit more info on just why sous-vide is so great!

What Can I Cook Sous-Vide?

In truth, you can cook almost anything sous-vide, but here are some of our favourite things to try.


Perhaps the most commonly used example of the benefits of sous-vide is steak. Everybody knows exactly how well they like their steak cooked, but it can be very difficult to master.

But sous-vide allows you to get a perfectly cooked steak, cooked through from edge to edge, every single time.


When you pan-cook salmon, you usually lose a good amount of volume as it dries out during cooking, which also leads to the albumin protein turning the fish white.

But with sous-vide, your salmon should stay a lovely translucent pink colour with a flaky texture.


A bit like steaks, everybody has their own preferences when it comes to eggs. And once you’ve got the technique down, sous-vide allows you to have your eggs just how you like them, whether it’s poached or boiled, taking all the guesswork out.

What You’ll Need

Sous-vide cooking isn’t as expensive as it once was, with home kits much more affordable.

The most important thing you’ll need is either a water bath or an immersion circulator which you can clip to a large container of water, but you’ll also need sealable and food-safe bags to hold the ingredients in and maybe a vacuum sealer too.

Check this post from Chef Steps for a more detailed rundown of the equipment you’ll need.

Love this post? Why not subscribe to us for free via e-mail. Receive the latest updates from Patay Gutom straight to your e-mail inbox. Don't forget to confirm your subscription by clicking the verification link that will be sent to your e-mail!

Enter your email address below:

Tags: ,

This entry was posted by Madeth , who has written 1 posts as , on Friday, February 16th, 2018 at 1:44 pm and was filed under Original Recipes, Restaurant.

Leave a Reply