Sous vide step-by-step

Learn how to sous vide.

It’s an easy way to make delicious meals.

You’ll be cooking like a master chef in no time!

Sous vide has gained immense popularity in recent years, thanks to its ability to produce perfectly cooked, flavorful meals with minimal effort.

This French technique, which means «under vacuum,» involves cooking food in a water bath at precisely controlled temperatures.

If you’ve ever wondered how to achieve restaurant-quality results at home, this step-by-step guide to sous-vide cooking will help you get started.

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How to sous vide: Gathering your tools and ingredients

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Before you begin, it’s essential to gather all the necessary tools and ingredients for sous vide cooking.

The primary tool you’ll need is a sous vide immersion circulator, which heats and maintains the water at a precise temperature.

Additionally, you’ll need a large container or pot for the water bath, resealable plastic bags or vacuum-sealed bags, and a vacuum sealer if you’re opting for vacuum-sealed bags.

As for ingredients, choose high-quality cuts of meat, fresh vegetables, or whatever you plan to cook. Season your ingredients before sealing them in the bags.

Preparing and sealing the food

How to sous vide / Photo: Shutterstock

Once you have your ingredients seasoned and ready, the next step is to seal them in the bags.

For resealable plastic bags, use the water displacement method by slowly lowering the bag into the water bath, allowing the water pressure to push the air out before sealing it completely.

If you’re using a vacuum sealer, place the seasoned food in the bag, ensuring there’s enough space around the edges to seal properly.

Use the vacuum sealer to remove the air and create a tight seal around the food. This step is crucial to ensure even cooking and prevent water from entering the bags during the cooking process.

Setting up the water bath for sous vide

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With your food sealed and ready, it’s time to set up the water bath.

Fill your container or pot with water and attach the sous-vide immersion circulator to the side, ensuring it’s securely in place.

Set the desired temperature on the circulator according to the type of food you’re cooking. For example, steak is often cooked at 130°F (54°C) for medium-rare, while chicken might be cooked at 165°F (74°C).

Once the water reaches the target temperature, submerge the sealed bags in the water bath, making sure they are fully submerged and not floating. You can use clips or weights to keep the bags in place if needed.

Cooking times and temperatures

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One of the key advantages of sous vide cooking is the precise control over cooking times and temperatures, which ensures consistent results.

Different foods require different cooking times and temperatures, so it’s important to follow guidelines or recipes specific to what you’re preparing.

For instance, a thick steak might need to cook for 1 to 2 hours at 130°F (54°C), while vegetables like carrots can be cooked at 185°F (85°C) for 1 to 1.5 hours.

Longer cooking times can be used for tougher cuts of meat to achieve a tender texture.

Finishing touches and serving

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Once the cooking time is complete, carefully remove the bags from the water bath.

At this point, the food is fully cooked but may lack the appealing browned exterior that many dishes require.

For meats, a quick sear in a hot pan with a little oil or butter can provide the perfect finishing touch. Heat the pan until it’s smoking hot, then sear the meat for 1-2 minutes on each side to develop a flavorful crust.

Vegetables can be quickly sautéed or grilled to add texture and enhance their natural flavors.