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Sous Vide
Sous vide, what is it? Why is it so popular? Can you do it at home? These are the questions we get all the time.
Sous Vide is a method of cooking where ingredients are placed into a bag and then submerged into a water bath or combi oven and held at a specific temperature. It doesn’t sound glamorous, but the results prove otherwise. Once the food has reached the desired temperature it’s removed, seared or finished appropriately and then served.
Chefs love cooking Sous Vide because of the exceptional temperature control and uniformity. Food is cooked evenly without dry edges or rare centers. This is especially useful for cooking meats and seafood where precision and control is critical. The closed bag system creates a humid environment that effectively braises food leaving them moist and tender.
FACT: when vegetables are prepared via Sous Vide they retain more vitamins and nutrients without losing texture or taste.
There are only a few pieces of equipment needed to cook sous vide cooking. A thermal immersion circulator, a vacuum sealer, and a large pot or container. The thermal immersion circulator consists of a circular pump, a heating element, a temperature probe, and a control circuitry which measures and controls the temperature. This is inserted into a large pot of water and then set to a specific temperature. The pump draws water up, heats it and then returns it to the pot while simultaneously circulating the water to ensure the temperature is precise. The plastic bags prevents juices from entering the circulating water and keeps the moisture inside the bag.
See below for our top Sous Vide recommendations!
TIP: For long or high-temperature recipes it's best to have an actual vacuum sealer to ensure the seal is more secure and so that water doesn’t enter the bag.
Let's talk about the low cooking temperatures needed to cook food sous vide. The danger zone (40ºF and 140ºF) is more of a buffer. These numbers provide a guideline to ensure your safety. Cooking sous vide is more precise than traditional cooking methods and can be argued to be safer than traditional methods of cooking such as pan frying or baking. Most sous vide circulators will alert the user when the cooking enters into the danger zone so chefs are able to adjust the temperature accordingly.
Sous Vide Essentials
1
Browne® Thermalloy® Stainless Steel Stock Pot, 16 qt - 5723916016/5723916 (3562)Click to view pricing
3
Taylor® Pro Anti-Microbial Instant Read Thermometer - 9848EFDA396/9848EFDA (528)Click to view pricing
5
Cambro® Camwear® Food Box (No Lid), Clear, 12" x 18" x 6" - 12186CW135025/12186CW135 (849)Click to view pricing
