Beginner's Guide to Sous Vide Cooking and How to Cook This Way

So, you have the challenge of cooking a steak and you aren’t quite sure.  How do you know when it is done?  Normally, you would heat the cook for a while, maybe go by a timing guide or stick a temperature probe in.  But are you 100% certain the steak is just the way you like it?

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Another approach is called sous vide (sue veed) which is a French system that uses water, time and temperature to ensure every dish is done just perfectly.  You can use it on anything from steaks to breakfast eggs to sauces.  Here’s a beginner’s guide to sous vide cooking.

What is sous vide?

When you cook in a traditional way, you pop the food into a pan or in a baking sheet in the oven.  The ring or oven elements create hot air around the food that cooks it, so the aim is to take the food away from the heat source at the right point when it reaches ideal doneness.  But it can be tricky – too quick and the food isn’t cooked properly, too long and it is overcooked or even inedible.

With sous vide cooking, rather than air from the heat source, you are using water in the pan.  The temperature of the water ensures the food can be cooked to the perfect temperature or doneness and it can even be left in the water until you are ready to serve without the chance of overcooking.

Where did sous vide come from?

The idea behind sous vide isn’t a new one.  The idea of low temperature cooking was first mentioned back in 1799 by Count Rumford who conducted experiments to roast meat in a machine he had used to dry potatoes.  He was pretty impressed with the results which were ‘singularly well-tasted’.

It was both French and American engineers in the 1960s that reinvented the system as a way to preserve food alongside the use of vacuum sealing.  They quickly realised that the food retain its taste better than other ways.

The current sous vide system was adopted by a French chef called Georges Pralus in the Restaurant Troisgros in Roanne, France in the mid-1970s.  He found he could cook foie gras perfectly with the system while not losing its visual appeal.  Bruno Goussault was a Virginia-based chef-scientists who also pioneers the system and the two later worked together to create higher temperature sous vide systems.

Sous vide versus traditional cooking

A direct comparison can help show you the benefits of sous vide cooking.  Let’s say you are cooking something in a traditional way – there is the cooking time, the window where the food is at a perfect temperature then overcooked.  The window for this perfect time can be as little as five minutes – five minutes too soon and it is undercooked, five minutes too long and it is heading towards being overcooked.

With sous vide, the time to being cooked is usually longer – say 45 minutes rather than 20 in traditional cooking.  But once it reaches the perfect temperature, it remains there for much longer, as long as an hour and a half in some cases.

Sous vide cooking is unique, but how does it stack up against more conventional techniques? Here’s a quick comparison:

• Sous Vide vs. Slow Cooking: Sous vide offers more precise temperature control compared to slow cooking. Slow cookers are great for hands-off cooking but don’t allow for the same level of doneness control.
• Sous Vide vs. Oven Cooking: Oven cooking can lead to uneven results due to hot spots, while sous vide ensures every part of the food is cooked evenly. However, the oven is typically faster and more versatile for different types of dishes.
• Sous Vide vs. Grilling: Grilling gives food a charred, smoky flavor, which sous vide doesn’t offer on its own. A great approach is to use sous vide first for tenderness, then finish on the grill for flavor.

Why would you start sous vide cooking?

I can hear you, there are already loads of gadgets and gizmos in the kitchen, why would you want to invest in more equipment to try sous vide cooking?  Well here are a few of the reasons that it might be worth you trying.

Eliminates food safety worries

Being married to a chef, I’m well versed (read: nagged) about food safety issues, especially undercooked food.  If you are concerned about this then this method of cooking is definitely one for you to consider.  Not only that but it eases a lot of the stress of getting that perfect doneness, even if people want the same dish in different ways.

Food allergy practical

As well as different levels of doneness, you can also handle food allergies easier with this system.  One portion of the meal can be made without an ingredient someone is allergic to while the rest of the family can enjoy it with this ingredient.

Enjoy entertaining without being chained to the stove

We’ve all done it, had people around and spent half of the evening checking the food and not enjoying chatting with guests.  Using sous vide takes the need for constant checking out of the equation and gives you more time to relax before the meal – while still getting good results.

Less dishes at the end

Anything that reduces dishes is a good thing in my mind and this system uses less dishes than others.  All you need to do is rinse out the circulator, throw the bags in the bin and maybe wash a pan if you seared something before cooking.  You can even get reusable silicone bags for some systems now.

What are the best foods to sous vide?

Sous vide is a clever way to cook foods and takes a lot of the stress out of cooking things like steak or salmon.  But what are the best foods to sous vide and which should you use traditional methods for?

Foods to sous vide

• Tougher cuts of meat – these can be budget friendly and work well in some dishes, but they can be tricky to cook.  Sous vide makes it easier to cook them without them ending up like a piece of leather
• Eggs – experts love to cook eggs sous vide for two reasons.  The precision control ensures the egg is done perfectly and it is also very easy to do, even if you are short of time
• Pork – pork has a tendency to go dry and a bit chewy when overcooking due to the loss of fats and juices but sous vide stops this and ensures a better result
• Lamb – likewise, lamb is tricky and often ends up being chewy due to overcooking.  By sous vide cooking it, you can get the right texture and then repeat the process every time
• Vegetables – lots of vegetables, especially carrots, work well with sous vide if you like them firm and crisp plus you can infuse them with herbs or other ingredients easily. Something like golden beets also work well if you plan to use them in a salad.

Foods not to sous vide

• Fileted fish – because it naturally breaks up when you cook it, some types of filtered fish aren’t ideal for sous vide. You can cook other fish such as swordfish steaks as it can keep together better when cooking this way.
• Liver – because it is lean to start with, there’s no real benefit to sous vide cooking and a simple pan will do the job
• Hollandaise sauce – this has a reputation of being a tricky one to make and trying a sous vide method doesn’t make it any easier

What equipment do you need for sous vide cooking?

You do need some specialist equipment to do sous vide cooking but once you have bought them, there’s little additional expense involves apart from resealable bags or jars.  The three main things you need is a sous vide precision cooking device, packaging for the food and a container to hold water.

Sous vide devices

There are two main options when it comes to a sous vide cooking device – an immersion circulator or a water oven.

An immersion circulator heats water and circulates it around the pot to ensure it stays at the set temperature.  They don’t have a built in water bath but can clamp onto any pot you own.  They look a bit like a cross between a thermometer and an immersion blender.

A sous vide water bath or oven tends to be a more expensive option and is a self-contained device similar in size to a microwave.  It heats water but doesn’t circulate it so sometimes the results aren’t quite as reliable. 

Some of the newer models of the Instant Pot such as the 9-in-1 Duo also include a sous vide option so if you are a fan and looking to buy or upgrade, this might be a great option.

Sous vide packaging

The aim of sous vide packaging is to stop evaporation and allow for efficient transfer of energy from the water to the food.  There isn’t the need for it to be vacuum sealed, but you can go down that option.  The four main types of sous vide packaging are:

• Resealable bags or jars – look for heavy duty, BPA-free bags such as the Ziplock ones
• Resealable silicone bags – these are reusable and avoid single use plastics
• Vacuum sealing bags – you need a vacuum sealer but then can use this for sous vide and batch cooking
• Canning jars – ideal if you want to serve something straight from the container such as eggs, custard or even beans

Sous vide containers

If you go for an immersion device, you can use any container or bowl you have at home to clip this to and use for sous vide cooking.  You can also pick up something simple like a square container with measurements on to help ensure enough water is present and clip the immersion device to it.  If you use a water oven, it will have a built-in container.

Common Mistakes and Tips

Sous vide cooking can be straightforward, but there are common pitfalls that many beginners encounter. By understanding these mistakes and learning tips to avoid them, you can ensure consistent and successful results every time.

Common Mistakes

• Improper Sealing: Not sealing the bag properly can lead to water getting in or flavors escaping. Make sure to use a vacuum sealer or the water displacement method effectively.
• Incorrect Temperature Setting: Setting the wrong temperature can result in food that’s either undercooked or overcooked. Always double-check temperature guidelines for different foods.
• Cooking Time Issues: Not allowing enough time can impact the tenderness of the food. Sous vide cooking is about patience, so plan ahead.
• Overcrowding the Container: If you put too many bags in the water bath, it can affect the water circulation and cooking consistency. Ensure there’s enough space for water to move freely around the food.
• Not Preheating the Water: Preheating the water can save time and lead to better results. It also helps keep the cooking temperature consistent.

Tips for Success

• Use Quality Bags: Use high-quality vacuum-seal or freezer bags to avoid leaks.
• Label Your Bags: If cooking multiple items, labeling your bags can help keep things organized and ensure nothing gets overcooked.
• Monitor Water Levels: Water can evaporate during longer cooks, so keep an eye on the water level and add more if needed to keep the food fully submerged.
• Finish with a Sear: For meats, finishing with a hot sear adds texture and flavor. A cast-iron skillet or grill works perfectly for this final touch.

FAQs

Here are some frequently asked questions about sous vide cooking to help clarify common doubts and concerns:

Q: Is Sous Vide Safe?
A: Yes, sous vide is safe as long as you follow proper temperature and cooking time guidelines. Cooking at lower temperatures for extended periods effectively kills bacteria.

Q: Does Sous Vide Change the Texture of Food?
A: Sous vide can actually enhance the texture, making meat more tender and vegetables perfectly cooked without becoming mushy.

Q: Do I Need Expensive Equipment?
A: While there are high-end sous vide machines, there are also budget-friendly options that work very well. A basic immersion circulator is often enough to get started.

Q: Does Sous Vide Take Too Long?
A: It does take longer than conventional methods, but the precise control and consistent results make it worth it for many home cooks.

Q: Can I Overcook Food with Sous Vide?
A: It’s difficult to overcook food with sous vide, but leaving it in the bath too long can sometimes change texture. Stick to recommended time ranges.

Sous vide recipe ideas

To finish this guide to sous vide, let’s take a look at a simple recipe that handles one of those tricky foods – steak.

Yield: 4 portions

Sous Vide Strip Steak with Caramelized Onions & Mushrooms

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Steak can be tricky to get the right doneness but it is a lot easier when you use sous vide cooking!

Prep Time 10 minutes

Cook Time 2 hours

Finishing Time 10 minutes

Total Time 2 hours 20 minutes

Ingredients

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• 4 Strip Steaks, approximately 1½ - 2” thick
• Sea salt and black pepper, to taste
• 3-4 cloves fresh garlic, peeled and crushed
• 4 sprigs fresh rosemary, plus additional for garnish
• 3 T. extra virgin olive oil, divided
• 10 oz. white mushrooms, sliced

Instructions

Fill a large container or pot with water and attach the sous vide circulator to the side. Set the temperature to 131°F and the cook time to 2 hours.

While the water bath heats up, season the steaks with salt and black pepper, to taste. Place steaks in an airtight plastic bag, along with the crushed garlic and rosemary sprigs. Remove as much air as possible from the bag as possible before sealing.

Once the water bath reaches the set temperature, add the sealed bag. (The bag should sink if enough air has been removed). Adjust the sous vide timer back to two hours, if necessary.

Approximately one hour before the steak is done, prepare the caramelized onions, if using. Set aside.

When the cook time is complete, remove the steaks from the water bath and discard the rosemary, garlic, and any liquid in the plastic bag. Transfer the steaks to a plate and pat dry with a paper towel. Set aside.

Heat two tablespoons olive oil in a large skillet over medium heat and add the sliced mushrooms. Cook, stirring occasionally, until the mushrooms are golden brown and start to release their juices, approximately 5-6 minutes.

Remove mushrooms from skillet and add remaining olive oil. Increase heat to medium-high and add steaks. Sear the steaks on each side until they develop nice colour, approximately 2-3 minutes per side.

Remove from heat and rest for 5 minutes before serving with the caramelized onions and mushrooms, and your choice of sides.

Notes

According to the Anova website, the suggested temperature and time range for medium-rare steak is 129°F to 134°F for 1 - 4 hours. (2½ hours under 130°F).

The image above shows a medium steak. Be sure to adjust the cook times and temperatures shown below to reflect personal tastes.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 381Total Fat: 30gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 67mgSodium: 136mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 24g

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