Sous vide cooking is growing in popularity and there are so many questions about what it means to cook using sous vide. Here are your questions answered about sous vide.
What is Sous Vide?
Sous Vide is French for ‘under vacum’. Sous Vide cooking is the water batch cooking method that was developed in Europe where meats, fish, vegetables and more are vacum-packed in food save plastic bags and cooked in circulating water at a precise temperature. At times, the water displacement method is used to removed air from the bags when a vacuum sealer is not available. Previously only available in high end restaurants, hotels and commercial cooking Sous vide is becoming very popular for the home cook.
What are the advantages of sous vide cooking?
For me, the advantage of sous vide is temperature precision. Meats are cooked edge to edge at my preferred temperature. How often have you had a steak that was too done on the edges and too under done in the center? Sous vide cooking solves this problem. By keeping the temperature of the water at your preferred temperature for doneness the meat will only be able to cook the meat to that temperature. Example: If you want your steak to be cooked to 135F, it can be done on the grill but it takes skills. With sous vide, the steak will be 135 from edge to edge by just dropping the steak in a bag and cooking in the water circulator. It won’t be cooked any higher or lower because the steak takes on the temperature of the water.
Sous vide is the easiest way to perfectly cook shrimp. The shrimp are tender, sweet and juicy. Never have rubbery shrimp again. If you are afraid of cooking sea bass, don’t be fearful! The best way to cook Chilean sea bass is the Sous vide method of cooking. The controlled temperature ensures that the fish is cooked to perfection from edge to edge. No loss of flavor or moisture! If you are looking for an easy fish taco recipe you need to make my easy Mahi Mahi taco recipe. The Mahi Mahi in this delicious fish taco recipe is tender yet firm thanks to the use of the Sous Vide cooking method. Give the Mahi Mahi a quick pan sear in a cast iron pan for a crispy exterior to the fish. This quite possibly is the best Mahi Mahi fish taco recipe you will have without going to the beach!Sous Vide Seafood Recipes
Sous Vide. How to perfectly cook shrimp
Sous Vide Sea Bass With Roasted Tomatoes, Olives, Corn and Capers
Mahi Mahi Fish Tacos Recipe
Cooking dairy items such as cheese cakes or egg nog will help eliminate cracking in the cheesecake and keep the eggs from curdling in the egg nog.
Cooking fish with the sous vide method will ensure that the fish is neither dry, nor underdone. Now you can cook expensive pieces of fish such as sea bass at home without worrying about messing up the beautiful cut of meat.
Are Ziploc bags safe for sous vide?
Ziploc brand bags are made from polyethylene plastic with a softening point of approximately 195F. Plastic Ziploc bags are good for lower cooking temperatures, under 158F. If you have a longer cook, 12 hours or more, I would recommend a sous-vide bag or double bag the item in 2 freezer bags.
Can you sous vide with FoodSaver bags?
Most definitely! I use FoodSaver bags for vegetables, fish and shrimp. FoodSaver bags are more resistant to punctures, tears and are intended for vacum sealing. Ziploc style bags are not designed for heat sealing.
Sous Vide Vegetables Recipes
Sous Vide Pickled Onions
Making sous vide pickled onions is faster than making a refrigerator pickled onions. Precision temperature in a short amount of time will produce a crisp, flavorful pickled onion.
Sous Vide Potatoes with Rosemary
Sous vide potatoes are the perfect side dish to your favorite entree. These potatoes are infused with flavor, creamy on the inside and crisp on the outside. You may never roast a potato again!
How To Cook Asparagus Using Sous Vide
With the help of this sous vide asparagus recipe your asparagus will be tender, crisp and full of flavor. I find this is a fail proof way on how to cook asparagus.
Sous Vide Fajita Vegetables
Sous vide fajita vegetables will change the way you make fajitas! Full of flavor, crisp, tender and charred all at the same time these delicious fajita vegetables pair perfectly with sous vide flank steak fajitas.
Spicy Pickled Banana Peppers Recipe
This is the easiest pickled banana peppers recipe. These are the best pickled banana peppers because they are crips, spicy and ready in hours instead of days.
Can you sous vide without vacuum sealing?
You can sous vide without vacuum sealing but you can’t sous vide with out removing the air from the bag. Sous vide translates to ‘under vacum’ but it does not mean that a food vacuum has to be used. Use the water displacement method to remove the air from the bag and use a clip to keep the bag from floating away.
What is the water displacement method for sous vide?
Water displacement method of sealing a bag for sous vide is great for food items that do have a high air percentage, such as apples.
- Place food item in the bag.
- While keeping the bag open, lower the bag into the water bath.
- Allow the pressure of the water to force the air out of the bag.
- Once the food is below the water surface it is not sealed!
- Use a clip to attach the bag to the side of the sous vide container.
- While the bag is under pressure, it is still open. Don’t let it free float or the water will enter the bag.
Sous Vide Meat Recipes
Sous Vide Mississippi Pot Roast Recipe
Sous vide Mississippi pot roast has 5 easy to find ingredients and will be the most flavorful pot roast you will ever make for your family.
Sous Vide Turkey Breast Recipe
If you are having a small gathering for Thanksgiving or don’t want to heat up your kitchen to cook a turkey, us the sous vide cooking method to perfectly cook a turkey breast.
Sous Vide Stuffed Flank Steak
The best way to cook stuffed flank steak is with the sous vide cooking method. Flank steak pinwheels are cooked to the perfect temperature from edge to edge when you sous vide stuffed flank steak.
Sous Vide Beef Burgundy
Sous vide beef burgundy is an easy recipe to introduce you to sous vide cooking. Combining the techniques and flavors of a traditional beef burgundy with the advanced technology of sous vide cooking will make you change the way you cook beef burgundy forever.
How long does it take to sous vide a steak?
The short answer on how long does it take to sous vide a steak is, it depends. But I would definitely plan on at least an hour per inch of thickness. A grilled steak could take from 6-15 minutes but the exact temperature is not guaranteed from edge to edge. With the precise temperature control of the sous vide water, the steak will be your desired temperature from edge to edge. Plus, if you need a few extra minutes, and up to several hours, before you serves your steak, the sous vide method will keep your steak at your desired temperature with out over cooking. What you give up in time you more than make up for in quality.
Sous Vide Alcohol Infusions
Lilac Infused Alcohol
Lilacs are not only beautiful and fragrant but they make a lovely infused alcohol. When making a lilac infused alcohol try infusing gin in addition to vodka. There are two methods to infuse alcohol and I share both methods in this recipe.
Sous Vide Cucumber Infused Gin
Making homemade cucumber infused gin is super easy by the traditional method but when you need cucumber infused gin in a shorter amount of time, try this sous vide method.
Sous Vide Grapefruit Infused Gin
Making homemade grapefruit infused gin is super easy to make by the traditional method but when you need grapefruit infused gin in a shorter amount of time, try this sous vide method.
Peach Moonshine Recipe
This peach moonshine recipe is super simple, is ready in as little as 2 hours and tastes like a liquid peach crisp meets a college party.
Sous Vide Vanilla Extract
Making this sous vide vanilla extract recipe will give you homemade vanilla extract in less time. This easy vanilla recipe is perfect as a homemade gifts to give, a foodie gift or even as a hostess gift. Always have homemade vanilla in your cabinet for all your baking recipes.
Can you reuse the Sous Vide water?
The Sous Vide water can be reused for multiple cookings. The food does not touch the water so therefor there is not any cross contamination. I would recommend switching out the sous vide water every week if you cook several times a week or if you have hard water deposits.
Sous Vide Dessert Recipes
Sous Vide Grasshopper Cheesecake
A delicious variation of sous vide cheesecake is this easy recipe for grasshopper cheesecake. These cheesecakes in jars are perfect for portion control or for a dessert bar at a reception or your next holiday party.
Sous Vide Oreo Cheesecake
Portion control your dessert with a sous vide cheesecake in a mini mason jar. Once you have sous vide cheesecake you may never bake a cheesecake again.
Sous Vide Turtle Cheesecake
A delicious variation of sous vide cheesecake is this easy recipe for turtle cheesecake.The sous vide technique ensures that you will never have a dry or cracked cheesecake again!
Sous Vide Creme Brulee
This sous vide creme brulee recipe is practically foolproof. There are four creme brulee ingredients in this easy creme brulee recipe. Follow these simple instructions for the creamiest creme brulee ever.
Can you sous vide for too long?
While sous vide method of cooking is very forgiving, it is possible to sous vide for too long, depending on the food item. Low fat percentage, tender steaks will start to loose structure after 4 hours. Where as the tougher, higher fat cuts of meat will benefit from a longer sous vide time, especially at a lower temperature. Sous Vide is not as time dependent as other cooking methods but it does have a limit to the lengths of time it should be used.
How do you clean a sous vide?
I clean my sous vide immersion circulator about once a month. We have hard water so I am doing my best to keep the sous vide clean and keep it in good working order.
- Add equal parts white vinegar and water to a heat safe container.
- Place sous vide immersion circulator in the container as you would be preparing for a cook.
- Set the temperature to 140ºF/60ºC and let your sous vide heat the liquid.
- The sous vide is clean once it has reached temperature BUT I usually let it run for about 20 minutes.
What is the best Sous Vide?
I have not had the chance to test different sous vide machines so I went with the recommendations of the Business Insider. I loved their explanations of their choices. ps… I have and LOVE the ChefSteps Joule.
- Best overall: ChefSteps Joule Sous Vide
- Best for high-tech cooking: Anova Culinary Sous Vide Precision Cooker
- Best affordable: Kitchen Gizmo Sous Vide Immersion Circulator
- Best water oven: Sous Vide Supreme Demi Water Oven
Sous Vide Pork Recipes
Sous Vide Boneless Pork Chops With Rosemary Cream Sauce
Sous vide boneless pork chops are juicy perfection from edge to edge. Adjust the the water temperature to achieve your favorite doneness on your boneless pork chops.
The Best Way To Cook Corned Beef
If you are looking for the best way to cook corned beef, you need to try my sous vide corned beef recipe. No longer do you need to wonder how long to boil corned beef or hope it is going to be the texture you love.
Sous Vide Bacon
Sous vide bacon is cooked overnight and up to 24 hours and will give you the best bacon you have ever eaten. Cooking bacon with the sous vide method will allow the bacon maintain all the flavor, meatiness and juiciness that we love in bacon.
Chilling is part of the sous vide cooking process
For best results with most proteins, it is best to chill the food to refrigerator temperature within 2 hours. The fats will slowly reenter the meat and re set into the meat. Once reheated, the meat will be the best it can be in terms of flavor and texture. It is like when you reheat a meal the day after. It always tastes better the second day.
How to chill sous vide food for safe storage. Chill down to refrigerator temperate to the core of the food. (ex. 1 inch thick steak.)
- Leave on the counter for 15 minutes.
- Plunge in tap water for 15 minutes.
- Continue to chill in ice water bath.
How to reheat sous vide food.
It does depends on the density and thickness of the product.
- Defrost, if frozen.
- Heat on a cast iron, grill or in the oven.
- It will be warmed to the core until a probe inserted in the center reaches your desired temperature.
- Larger pieces can be brought up to temperature in a water bath to about 50% of the original temperature.
- Sear on a hot grill or sear in a cast iron pan. The cary over cooking will help bring it back to the desired temperature.
James Li says
I got a sous vide for Christmas and I knew it had potential but didn’t know where to start. Thanks for all your help.
Clara L says
Thanks for your clear explanation on the water displacement method. I haven’t taken the jump to the vacum machine yet and this is very helpful.