What is Sous-Vide?


Sous-vide is a method of cooking food at an accurate, even temperate control (although it is most commonly knwon as food that is vacuumed or sealed in airtight plastic bags and then placed in water baths). You can cook food in this steam environment for much longer than normal (from 20 minutes to 72 hours!). The point of sous-vide cooking is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.

Basic Steps

  1. Vacuum seal food in food-grade plastic pouches certified as suitable for cooking.
  2. Place the pouch in a water bath that has been brought to the designated cooking temperature.
  3. Let food cook for at least the time specified in the recipe. Longer is generally fine.
  4. Remove and serve! Before serving, meat dishes may benefit from searing in a hot pan, on a grill, or with a kitchen torch briefly to create a browned surface and impart a caramelized flavor.

What kinds of foods can I cook sous-vide?

  • Any type of meat, such as beef, pork, lamb, game, or poultry
  • Fish and seafood
  • Vegetables and firmer fruits
  • Eggs, sauces (such as béarnaise sauce, créme anglaise, and other custards)
  • Cakes, yogurt, ice-cream base

Tips & Tricks

  • Food cooked sous vide doesn’t brown, but a simple sear adds that traditional flavor where needed so that you can have the best of both worlds.
  • Apply lighter seasoning than you normally would because the flavor intensifies
  • Sous-vide temperatures are always below boiling, ranging from 115-190F (47-88C)
  • Easily Seal Liquids with a FoodSaver Vacuum



You can turn almost any typical recipe into a sous-vide recipe if you know what temperature and the cooking time for what you are trying to make. Here are some fun recipes for red meat, since you can make really tender red meat in a sous-vide cooker. Enjoy!

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