If you’re anything like me, then I know you adore testing out new cooking methods that elevate your dinners without wasting your entire day cooking. Today, I want to tell you about a game-changer: Sous Vide. I know, I know, I’ve heard of the buzz surrounding too–maybe from a trendy restaurant, from your know-it-all friends, and more. But trust me, sous vide isn’t for restaurant pros. It’s simple enough for your very own kitchen and can elevate your cooking a gear.
Ready to find out more? Let’s dive in.
The Science of Sous Vide
At its core, sous vide (pronounced soo-veed) literally means “under vacuum” when translating from French. Sounds glamorous, I know. But what it really boils down to is cooking your food inside of a bag under a vacuum, then placing it in a water bath with a temperature-controlled setting. The magic happens when your food is cooked slowly and even at a very specific temperature, ensuring your steak, vegetables, and anything in between ends up cooked perfectly.
Here’s where the magic occurs: because the water bath stays at a constant temperature, your food can be cooked for several hours without the possibility of being cooked too much. Need your steak cooked medium rare? You’ll get there every time. It’s like your very own personal chef on call.
Benefits of Sous Vide Cooking
So, why then jump on the bandwagon of sous vide, then? Let’s disassemble some of the major benefits:
- Perfectly Cooked, Every Single Time: From thin fish to thick steak, temperature stays even with sous vide, and there’s no more guesswork. Exact results every single time, no matter what the thickness of the cut.
- Better Flavor and Moisture: Since the food stays sealed inside a vacuum bag, juices and flavors don’t escape. So, say goodbye, dry chicken breasts and bland vegetables—your food will be moist and full of taste.
- Hands-Off Cooking: The best thing about it, really, is that it’s more of a set and forget. There’s no hovering over a pot, wondering if anything’s on fire. With cooking, you can be occupied with other things in the house.
- More Nutrient Preservation: Because cooking occurs under lower heat, your foods’ nutrients are better shielded. Your foods, then, not only taste amazing, but also maintain more of their minerals and vitamins.
Getting Started with Sous Vide
Ready to taste sous vide for yourself? It’s easier than you’d imagine. Here’s a simple outline of what’s necessary to get underway:
- Sous Vide Machine (Immersion Circulator): This handy appliance controls the temperature of the water bath. They can be bought online, and also in most cookware stores. It’s every bit worth its money, and its worth will be repaid very quickly.
- Vacuum Sealer (or Ziplock Bag Method): To seal your foods for cooking, use a vacuum sealer, or the trusty ziplock bag approach. The sealer is best, but if not, use a ziplock bag and water displacement technique for forcing air away.
- A Pot or a Container: You’re going to need a water bath vessel, for example, a large pot or a dedicated sous vide container. All you need to be sure of, however, is that it’s deep enough for your food and for the immersion circulator.
Once you’ve had your setup ready, cooking can proceed. All you need to do is preheat your temperature on your sous vide cooker, seal your food inside a bag, and cook your food in the water bath for the recommended amount of time.
Popular Sous Vide Recipes
So, what can be cooked with sous vide? To be honest, anything. Below are a couple of my favorites to get your journey started:
Sous Vide Steak
Sous vide excels with steak. Your steak can be cooked exactly as you want every single time, rare, medium, or cooked thoroughly. The best news of all, though, is the steak will be juicy and tender with a deep, rich texture, not easy with other methods.
Sous Vide Chicken Breasts
If cooking moist chicken breasts has been your problem, then your solution lies with sous vide. The low, slow heat cooking ensures the chicken remains moist and tender without overcooking.
Sous Vide Vegetables
From potatoes, carrots, and even asparagus, vegetables cooked sous vide retain their color, texture, and flavor. The best news of all? There’s not even a need for much seasoning–all of them’re cooked in their natural juices.
Sous Vide Eggs
Sous vide eggs are the creamiest, dreamiest eggs you’ve ever had. They’re perfect for breakfast, brunch, and even for topping salads and bowls.
Sous Vide Seafood and Fish
Delicate fish including salmon, cod, and shrimp end up being tender and juicy, with flavors locked inside.
Tips for Sous Vide Success
Now that you’re ready to use your sous vide, take a gander at a couple of tips on achieving the best possible outcomes:
- Don’t Overcrowd the Bag: Allow enough space for water circulation around the foods. This will promote even cooking.
- Sear for Flavor: To achieve a lovely crust on your meat after cooking, sear your meat briefly in a very hot skillet. This not only creates a wonderful texture, but also adds extra taste.
- Use Fresh Herbs and Seasoning: Since the flavors are locked inside when cooking with sous vide, this is the best time for spice and herb discovery. Throw rosemary, garlic, or citrus zest into the bag for a dose of extra flavor.
- Patience Is A Virtue: Sous vide cooking can be slow, even up to several hours. But believe me, the anticipation is worth every minute. Preplan your meals, and use the waiting period for relaxation, or for preparing other elements of the dish.
- Double-Check Temps: Your appliances for sous vide may not be created equal, and therefore, double-check your recommended temperature for your dish. A small tweak can mean a big difference in the end.
Conclusion
Sous vide revolutionizes cooking in the kitchen. From searing up the perfect steak, juicy chicken, and savory vegetables, sous vide has more of your cooking process under your control than ever. It’s a simple technique with restaurant-style dinners, straight from your very own kitchen. With all of the extra time saved, too, there’s more time for tasting your food—and isn’t this what cooking’s really for, after all? So, if you’re ready to elevate your cooking, take your sous vide machine and start experimenting. I guarantee, after giving it a try, you’ll be wondering why on earth you ever cooked without it!
