Ever wonder how your favorite restaurants manage to serve up the most tender, juicy steaks every time? Spoiler alert: It’s not magic—it’s sous vide. If you’ve heard the term but aren’t quite sure what it is or how to use a sous vide, don’t worry. In this guide, we’ll dive into the world of sous vide cooking and walk you through each step, with some cooking tips along the way.
What Is Sous Vide Cooking?
Sous vide (pronounced "soo-veed," for anyone wondering) is French for “under vacuum.” But don’t worry—you won’t need a translator to cook with it.
Essentially, sous vide is a method where food is placed in a vacuum-sealed bag and submerged in a water bath, which is then heated to a precise, controlled temperature.
The key to sous vide is cooking your food slowly, allowing it to reach the exact level of doneness you want—no more, no less.
Its precision allows you to cook food to the exact temperature, ensuring perfect doneness every time. It's highly consistent—no more overcooked or undercooked meals. Plus, cooking in a sealed bag locks in flavors, making your dishes more flavorful and juicy.
However, sous vide is a slow process, requiring hours of cooking, so it's not ideal for quick meals. Additionally, it requires specialized equipment like a sous vide machine and vacuum sealer, which may add to your kitchen costs.
What Do You Need to Cook Sous Vide?
Starting your how to sous vide journey doesn’t require a full chef’s kitchen, but you will need a few key tools to get the best results:
Sous Vide Machine: This is the star of the show. It’s a device that heats and circulates water to maintain a precise temperature, making sure your food is cooked to perfection every time. If you're learning how to make a sous vide, choosing a reliable sous vide machine is essential for success.
Vacuum Sealer or Ziplock Bags: A vacuum sealer is ideal, as it removes all the air from the bag to create an airtight seal. However, a regular ziplock bag can also work using the water displacement method to remove air before sealing. For those figuring out how to cook sous vide with just basic equipment, ziplock bags can be a great starting point.
Container or Pot: Any large container or deep pot will do the trick. You’ll use this to hold the water bath for your sous vide machine as part of your sous vide setup. If you’re planning on frequent sous vide sessions, you can invest in a dedicated sous vide container for a more streamlined sous vide setup.
Bonus Tools (Optional): A rack can keep your bags submerged evenly, and a thermometer can double-check the temperature. But if you’re just starting out, these extras are like dessert—not essential, but nice to have.
Step-by-Step Guide on How to Use a Sous Vide
Now that you're stocked up, let’s get cooking! Here’s your simple, sous vide instructions to success.
Step 1 – Preparing Your Sous Vide Machine
First, fill a deep container or pot with water—think of it as a hot tub for your dinner. Clip your sous vide machine to the side and get ready for the magic. Want to make things even easier? Go for a sous vide machine with app control. With a few taps on your phone, you can set and monitor the temperature while kicking back on the couch, instead of standing there like a sous vide bodyguard.
Now, let’s talk temperature. The key to how to use sous vide machine is getting the temp just right for what you’re cooking. Here’s your quick cheat sheet:
- Beef: Steak (Rare) – Set your sous vide to 54°C/129°F for a melt-in-your-mouth steak. Cook for 1 to 2 hours.
- Beef: Roast (Medium Rare) – For a juicy roast, go with 60°C/140°F for 6 to 14 hours.
- Beef: Tough Cuts (Well Done) – For tenderizing tougher cuts, crank it up to 85°C/185°F and let it cook for 8 to 16 hours.
- Pork: Chop (Medium Rare) – For perfectly juicy pork chops, aim for 62°C/144°F for 1 to 3 hours.
- Pork: Tough Cuts (Well Done) – Like beef, tougher pork cuts need the higher heat of 85°C/185°F for 8 to 16 hours.
- Chicken: Light Meat (Juicy and Tender) – For tender chicken breast, set your sous vide to 65°C/149°F and cook for 1 to 3 hours.
- Chicken: Dark Meat (Juicy and Tender) – For juicy thighs or drumsticks, aim for 75°C/167°F and cook for 45 minutes to 5 hours.
- Fish: Tender and Flaky – For delicate, flaky fish, keep it cooler at 50°C/122°F for 40 minutes to 1 hour.
Step 2 – Seasoning and Sealing the Food
While your sous vide machine is busy heating up the water, it’s time to season your food. Be generous! Sous vide locks in flavor, so feel free to experiment with herbs, spices, and marinades. Once seasoned, pop your food into a vacuum-sealed bag or a ziplock (just remember to squeeze out as much air as possible).
Step 3 – Cooking with Sous Vide
Here’s the beauty of sous vide—once your food is in the water bath, it’s mostly hands-off. Just drop the bag in and let the machine work its magic. The precise temperature control ensures your food never overcooks, so you can relax while dinner cooks itself. Use the times mentioned above as your guide.
Step 4 – Finishing Touches After Sous Vide Cooking
After the cooking time is up, take your food out of the water and remove it from the bag. Your food may look a bit pale, but don’t worry—we’ll fix that! Heat up a pan with some oil or butter and give your food a quick sear on all sides. This adds that lovely crust or crispy skin that’ll make your dish look (and taste) restaurant-worthy.
By following these steps, you’ve learned the best way to sous vide, ensuring your meals come out perfectly every time.
What Food Can You Sous Vide?
Sous vide cooking is a game-changer for just about anything you want to cook, and with the right seasonings, your dishes will go from great to mind-blowing. Here’s how to sous vide your favorite foods, plus a few seasoning ideas to level up your meals:
Steak
The ultimate sous vide classic. For a perfectly tender steak, season it with a generous pinch of salt, cracked black pepper, and a sprig of fresh rosemary or thyme. Want to go bolder? Add a clove of smashed garlic and a pat of butter to the bag before cooking. Once you’ve mastered how to set up sous vide, set your machine to 54°C/129°F for rare or 60°C/140°F for medium-rare, and cook for 1 to 2 hours. After a quick sear, you’ve got a steak bursting with flavor and perfectly seasoned.
Chicken
Sous vide chicken is a surefire way to avoid dryness. Season chicken breasts with salt, pepper, and your favorite herbs—think oregano, thyme, or paprika for some smoky goodness. You can even add lemon slices and a drizzle of olive oil for extra zing. For juicy chicken, set the sous vide to 65°C/149°F and cook for 1 to 3 hours. Dark meat? Season similarly and cook at 75°C/167°F. The result is chicken that’s not just tender but packed with flavor.
Fish
Fish is delicate, and sous vide helps you keep it that way. Season your fish fillets with a bit of salt, pepper, and dill, or go for a citrusy twist with some lemon zest and fresh herbs like parsley. A little olive oil or butter can elevate the flavors even more. Following our sous vide tutorial, set your machine to 50°C/122°F and cook for 40 minutes to 1 hour and 10 minutes. You’ll have perfectly flaky, flavorful fish with no risk of overcooking.
Eggs
Sous vide eggs are amazing with a sprinkle of sea salt, pepper, and maybe even some smoked paprika for a kick. Once cooked, top your poached or soft-boiled eggs with fresh chives, or drizzle with truffle oil for that extra wow factor. Set your sous vide to 75°C/167°F and cook for 45 minutes to 1 hour for perfectly runny yolks that are delicious on toast or in a bowl of ramen.
Vegetables
Vegetables sous vide-style keep all their nutrients and flavor locked in. Season your carrots, asparagus, or potatoes with salt, pepper, and a little olive oil. Adding herbs like thyme or rosemary into the bag will infuse the veggies with deep flavor as they cook. Set the sous vide to 85°C/185°F and cook for 30 minutes to 1 hour, depending on the vegetable. You’ll be amazed at how sweet and vibrant they turn out.
Conclusion
With this guide in hand, you're ready to master how to use a sous vide and dive into the world of precision cooking. Whether you’re making steak, chicken, or those jammy sous vide eggs, you'll be cooking like a pro in no time—without the stress of overcooking. Go ahead, impress your dinner guests, or just treat yourself to a meal that’s perfectly cooked every time!
