Crispy, juicy and absolutely delicious. Sous Vide delivers amazing results, every time. Not to mention, it’s perfect for meal prep! But, just what is it, anyway?
For years, Sous Vide Cooking was a well kept, expensive secret found only in high end restaurants. While home chefs were already familiar with the concept of slow cooking, Sous Vide took that concept to another level. By sealing your product tightly and immersing it into a precisely temperature-controlled water bath, you guarantee a perfect cook, every time. It’s a gourmet product that any home chef can pull off, with just a couple of tips and tricks.
Check out our Sous Vide Recipes.
What is Sous Vide Cooking – The basics
Since I got my Sous Vide last Christmas, I pretty much tell everyone about it’s wonders. I have friends and family over specifically to whip up a Sous Vide Steak, Chicken, Sausage or Fish dish to back up what I’m talking about. But whenever I try to explain it the first time, I try to simplify it as much as possible. So, at it’s core Sous Vide is this:
- In Sous Vide cooking, a machine is a tool that you stick into a water container of any sort, and it heats that water and holds it at a precise temperature.
- You then season your meat and vacuum seal it. You can easily use a Ziploc bag if you don’t have a vacuum sealer on hand using the water displacement method.
- Then, simply lower the bag into the water bath. Most meats cook for 45 minutes – 2 hours.
- When it’s done, you simply pat it dry and sear it quickly on a hot pan to get a crisp edge.
- It’s the best thing you’ll ever eat.
What is Sous Vide Cooking – Background
For most of it’s history, Sous Vide was exclusively used in high end restaurants. The first instance can be traced to Chef Georges Pralus, who Sous Vide Cooking to prepare Froie Gras. For years, it was used to achieve juicy, perfectly cooked cuts of meat in high-end restaurants worldwide.
What is Sous Vide Cooking – Popularization
I first discovered Sous Vide Cooking in an episode of Top Chef a few years back. Now Celeb Chef Michael Voltaggio won a critical challenge using Sous Vide Chicken Thighs and I immediately took to Google to learn more. I wanted to use it so bad, but the machines were still far to expensive, easily topping $200 for most models. However, as public demand grew, more affordable options were available. Most models are now available for under $100.
What is Sous Vide Cooking – How it works
The process of Sous Vide is pretty similiar to what I laid out above. Begin by seasoning your product – whether it’s a protein, vegetable or something else. Vacuum seal it tightly and lower and lower it into a water bath that has been heated using your Sous Vide tool. Some Sous Vide Cooking tools are complete with the container and all. Most of the more affordable models, however, are simply ones you lower into a pot or special (and affordable) Sous Vide container. Your product will cook low and slow, eventually coming to the exact temperature of the water bath it’s sitting in. When it is finished, you can sear it using a number of methods. My preference is cast iron, but I know plenty of people who swear by a Searzall blowtorch attachment.
What is Sous Vide Cooking – Why it’s amazing
Sous Vide gives you an amazing final product with a few key benefits:
- In most proteins, you’re attempting to bring a piece of meat from refrigerated temperature to a temp in the mid 100s by using a surface heated to several hundred degrees. This requires a close eye to bring it to the exact temp you need in the end. What Sous Vide does is slowly brings the product to the exact temperature of the bath it’s immersed in. This way, you can get a perfectly cooked piece of steak, chicken, fish or whatever you desire.
- The vacuum seal delivers a lot of benefits in it’s own right. By tightly constricting the meat, you hold in the moisture and juice that would otherwise escape and be lost. This leaves you with an amazingly tender piece of meat in the end. Add in some aermoatic herbs to the bag which will infuse itself into the meat with this cooking technique.
- The quick sear at the end gives you that perfect crust without sacrificing the temperature you’ve built up. The result is a perfectly cooked piece of meat. (Note: you may cut into your steak and see that it’s grey at first. That’s simply because it’s been oxygen deprived in it’s water bath. Give it a minute and you’ll see the perfect amount of redness you’re looking for)
What is Sous Vide Cooking – How to get started
The first step is to get a Sous Vide maker of some sort. I like my Anova cooker, which is available on Amazon. Then check out our Sous Vide Cooking Recipes for some ideas on what to make. We’re always adding more recipes, so keep checking back for more ideas.0