Sous vide, which means "under vacuum" in French, is a cooking method where food is vacuum-sealed in a plastic bag and then cooked in a water bath at a precise, low temperature for a long period of time. This technique allows for greater control over cooking, resulting in tender, flavorful dishes with consistently even doneness.

“What? It takes a long time to cook? You said this would save me time!”

Sit down, Kelly.

The beauty of sous vide is two-fold: First, it saves you TONS of time because it doesn’t need constant babysitting. Get your food cooking in the water bath, and then you can clean the house, watch a movie, do your workout, build a pinata shaped like your neighbor’s dog. You get the point. Second, sous vide cooking is so precise that as soon as you’ve learned what you’re doing, you’re suddenly making amazing food.

So let’s dive in!

Origins of Sous Vide

Sous vide has its roots in the 1970s when French chefs began experimenting with slow cooking methods to improve flavor and texture. However, it became widely popular in the 2000s due to the work of French chef Georges Pralus, who discovered that cooking foie gras in a vacuum-sealed bag at a controlled temperature produced more consistent, flavorful results than traditional methods. The technique was further popularized by renowned chefs like Thomas Keller and Michel Bras in the early 2000s, when they introduced sous vide cooking to upscale restaurants.

At the same time, technology improved, making sous vide equipment more affordable and accessible to home cooks. This shift helped sous vide become a prominent method both in fine dining and in home kitchens.

Why Are Restaurants Obsessed with Sous Vide?

Restaurants are drawn to sous vide cooking for several compelling reasons:

1. Consistency and Precision: Sous vide allows chefs to cook food to a precise level of doneness, removing the guesswork. This ensures that every steak, chicken breast, or vegetable is perfectly cooked each time, even in a busy restaurant setting.
2. Enhanced Flavor and Tenderness: Cooking food in a vacuum-sealed bag locks in moisture, resulting in juicier, more flavorful dishes. The slow, low-temperature process also tenderizes meat, breaking down collagen without drying it out, which makes it ideal for tougher cuts of meat.
3. Labor Efficiency: Sous vide cooking is often a "set it and forget it" method. Once the food is sealed and placed in the water bath, it requires minimal attention, allowing chefs to focus on other tasks. It also helps reduce waste since food is cooked to perfection and less likely to be overcooked or thrown away.
4. Precision in Timing: Since sous vide operates with precise temperatures, chefs can set the desired cooking time and temperature for specific dishes, ensuring that every item arrives at the table at the correct texture and doneness.
5. Better Control Over Texture: Traditional high-heat cooking methods can alter the texture of proteins or vegetables, but sous vide ensures that food remains tender and retains texture.

Why Is Sous Vide Such a Good Idea for Home Chefs?

Sous vide cooking is especially beneficial for home chefs due to its ability to create restaurant-quality dishes with minimal effort. Here’s why home cooks are adopting sous vide:

1. Consistent Results: Home cooks often struggle to achieve restaurant-level results, especially when it comes to cooking proteins like steak, chicken, or fish. With sous vide, there’s no guesswork—food is cooked to perfection every time.
2. Ease of Use: Modern sous vide devices, such as immersion circulators, have become affordable and easy to use. Once set up, they require very little attention, making them perfect for busy home cooks.
3. Meal Prep and Batch Cooking: Sous vide allows for easy meal prep. Foods can be vacuum-sealed and stored in the fridge for days or frozen for longer periods, making it convenient for busy individuals or families.
4. Better Flavor and Texture: Cooking food in a vacuum-sealed bag allows it to retain its natural juices and flavors. For meats, this method locks in tenderness and moisture, resulting in a mouthwatering meal.
5. Versatility: Sous vide can be used to cook a wide variety of foods, from meats and vegetables to eggs and desserts. This versatility makes it a great tool for experimenting and expanding one's cooking repertoire.

Common Pitfalls to Avoid in Sous Vide Cooking

While sous vide is generally an easy method, there are some pitfalls home cooks should avoid:

1. Not Learning the Trade: This is the most important thing to realize—yes, sous vide cooking is incredibly easy, but yes, you’ll still have to learn a new skill. Don’t get frustrated because there’s a bunch of stuff you didn’t expect and then give up. Commit to doing this for a few meals and you’ll quickly get over that learning curve.
2. Not Preheating the Water Bath: If the water bath is not at the desired temperature when you add the food, it can result in uneven cooking. Always ensure your sous vide device is preheated before sealing and submerging food.
3. Improper Vacuum-Sealing: If the food isn’t sealed properly, water can seep into the bag, or the food might not cook evenly. Invest in a high-quality vacuum sealer and make sure the bags are tightly sealed.
4. Overcooking or Underseasoning: While sous vide cooking offers great control over doneness, it’s still important to season your food properly. Because the cooking process doesn’t introduce much evaporation, you might need to season more generously than you would with traditional methods.
5. Incorrect Cooking Time: While sous vide allows for forgiving cooking times, leaving food in the bath for too long can cause undesirable textures. For example, vegetables can become mushy, and fish can become overcooked if left in for extended periods. Follow recommended cooking times for different foods.
6. Not Searing After Cooking: Sous vide produces tender and flavorful food, but it doesn’t create the crispy or caramelized crust that traditional high-heat methods do. It’s important to sear your meat or vegetables after sous vide cooking to add texture and flavor through Maillard reaction.

Most Delicious Meals to Make with Sous Vide

Sous vide can elevate many meals, but some dishes truly shine with this method:

1. Steak: One of the most famous sous vide dishes is steak. Cooking a steak in a water bath results in perfect, even doneness from edge to edge. Once finished, a quick sear in a hot pan adds a crispy, flavorful crust.
2. Chicken Breast: I firmly believe that chicken breast is the most difficult protein to get right, and the people who most vehemently disagree with me have always been the ones with the driest chicken breast. Sous vide is excellent for chicken, ensuring moist, juicy chicken breasts without the risk of overcooking.
3. Salmon: Cooking salmon sous vide results in perfectly tender, buttery fish that is difficult to achieve with traditional methods.
4. Eggs: Sous vide eggs are a revelation, with soft and creamy yolks and just the right amount of firmness in the whites. They’re perfect for dishes like eggs Benedict or served on top of salads and bowls.
5. Vegetables: Carrots, potatoes, and asparagus can be cooked to perfection in a sous vide water bath, retaining their flavors and vibrant colors while becoming tender without losing nutrients.
6. Foie Gras: As one of the foods that pioneered sous vide cooking, foie gras benefits greatly from the method, resulting in a smooth, rich texture without the risk of overcooking. I’ve never made (or even had) foie gras, but if I ever do, I’ll sous vide it.
7. Desserts: Sous vide can also be used for certain desserts like crème brûlée or cheesecakes, where gentle and even cooking ensures a silky, smooth texture without cracks or curdling.

Best Meals to Learn Sous Vide On

For beginners, here are some great dishes to start with:

1. Steak: Steak is a perfect first sous vide dish. It’s forgiving, and you can experiment with different temperatures to find your preferred doneness.
2. Chicken Thighs: Dark meat is more forgiving than chicken breasts, making it a great option for beginners. You’ll get tender, juicy results without much risk of overcooking.
3. Eggs: Eggs are an excellent way to experiment with sous vide because the temperature control is easy to manage. Soft-boiled or poached eggs can be achieved in no time, providing instant gratification.
4. Carrots or Asparagus: Vegetables are an easy way to get started, as they cook well in a water bath, with little risk of overcooking. Plus, they retain their natural flavors and color.
5. Pork Tenderloin: Pork tenderloin is another protein that benefits from sous vide cooking. It stays tender and juicy, and you can experiment with different seasoning profiles.

Sous vide cooking is a game-changer, offering consistency, precision, and unparalleled flavor and texture control. Whether you're a restaurant chef or a home cook, sous vide allows you to take your cooking to the next level, delivering professional-quality dishes with ease. By avoiding common pitfalls and starting with simple recipes, anyone can master sous vide and enjoy its benefits in the kitchen.

    Matthew Christensen
    Weekly Newsletter Contributor since 2023
    Email the author! matthew@dvo.com