Sous vide is a cooking technique that involves vacuum sealing food in a plastic pouch, and then cooking it to a very precise temperature in a water bath. This French technique translates to “under vacuum” and offers many benefits: extremely tender and juicy food, intense flavors, and consistent results every time.
If you want tender, juicy, and flavorful meat, fish, vegetables, and more with much less effort, sous vide is for you. Let’s get cooking!
The Science Behind Sous Vide
Sous vide takes advantage of precise temperature control to achieve results that are impossible through traditional cooking methods. But how exactly does it work?
Gentle, Even Heating
Unlike grilling, sautéing, or roasting, sous vide gently heats food in a precise, temperature-controlled water bath. This allows food to cook evenly from edge to edge without any portion overcooking or drying out.
You can achieve temperatures which are impossible on the stovetop or oven. For example, cooking a steak at 130°F would overcook it pan seared or roasted, but holds it at a perfect medium-rare sous vide.
Doneness Based on Temperature, Not Time
Traditional cooking relies on estimating cooking times, with inconsistent results. With sous vide, doneness is based on temperature rather than time.
For example, chicken cooked to 150°F sous vide will always be perfectly safe and juicy, regardless of whether it cooks for 2 hours or 4 hours to reach that internal temperature.
Time just determines tenderness, not safety or doneness. This takes all the guesswork out!
Moisture and Flavor Retention
Vacuum sealing food in plastic pouches retains moisture extremely well during extended cooking. Without any moisture loss, meat comes out succulent and juicy.
Flavors and aromas also cannot escape the pouch, intensifying during the cooking process. Many cooks add herbs, spices, or marinades directly into the sous vide bag.
Equipment You Need
You don’t need too much specialty equipment to get started with sous vide cooking at home. Here are the basics:
Sous Vide Immersion Circulator
This precisely controlled heating device circulates water at an exact temperature setting you define. Models range from $100 budget options to $500 for restaurant-grade power and precision.
Popular picks are the Anova, Breville Joule, and ChefSteps Joule models. Look for one with WiFi/app connectivity for controlling it remotely.
Vacuum Sealer
To suck all the air out of the sous vide pouches, a vacuum sealer like this FoodSaver model is extremely useful. You can also get away with carefully double sealing bags.
Sous Vide Bags/Pouches
These heavy-duty, BPA-free plastic pouches don’t leak under water bath conditions. They come in different thicknesses rated for various temperatures.
Container
Any vessel that fits your immersion circulator and food bags will work, whether a stock pot, plastic tub, or Cambro container. Metal insulated containers help maintain precise water temperatures.
Tongs
Helpful for maneuvering hot pouches without burning yourself or piercing the bags.
Digital Thermometer (optional)
An instant-read digital thermometer isn’t mandatory but useful for checking doneness, especially with thicker cuts of meat. Thermoworks and Thermapen are excellent options.
Vacuum Sealing Tips
While not 100% necessary for sous vide cooking, vacuum-sealing food in plastic pouches has several advantages:
- Maximizes moisture retention and flavor infusion
- Minimizes air pockets for even cooking
- Prevents contamination or food floating
Follow these best practices when sealing sous vide bags:
Leave Space at Top
The expansion and contraction of air and food during heating and chilling can cause pouches to leak or burst if filled to the top. Leave at least one inch of headspace.
Submerge Only Sealed Portion
Many sous vide bags have a textured sealing strip on one side. When cooking, only submerge this textured strip side, leaving the smooth open end out of the water. This prevents water from entering if the seal leaks or bursts.
Pack Evenly
Distribute food evenly in bags, avoiding cramping it too tightly on one side. This encourages even cooking. It’s perfectly fine to cook multiple servings in a larger bag, just ensure adequate circulation.
Double Seal
For an extra-secure seal without a vacuum sealer, do a double seal. First seal the bag almost all the way, leaving a small opening. Using tongs, lower into boiling water until the air escapes. Then remove, seal the bag completely, and cool with running water.
Water Bath Setup
Once your food is vacuum sealed, it’s time to set up your sous vide water bath. This involves your precision cooking device, a vessel for heating water, and some simple guidelines.
Fill Container
Pour hot tap water, distilled water, or filtered water into your tub, stock pot, or other vessel until it comes 1-2 inches up the sides of your sous vide circulator.
Avoid using unfiltered tap water which may interfere with circulation due to mineral deposits.
Clamp Circulator
If your container’s sides aren’t perfectly straight, insert the sous vide circulator off center so the clamp presses firmly against the wall. This prevents it from coming loose and floating up.
Set Temperature
Based on the recipe and the thickness/density of food (see time and temperature guidelines next), set your precision cooker 5°F higher than the target doneness temperature. This helps account for a small water cooling when bags are submerged.
Start Preheating
Turn on your device and preheat the water at least 15 minutes before adding your vacuum sealed pouches. The bath needs to come fully up to set temperature.
Once up to temperature, you can add pouches and start timing your minimum cook.
Time and Temperature Guidelines
Sous vide cooking times vary greatly depending on the density and thickness of food. Delicate vegetables take much less time than a tough pork shoulder.
Here are approximate guidelines for common foods cooked sous vide:
Poultry
| Thickness | Temp (°F) | Time< |
| Chicken breast < 1.5” | 140–145°F | 1–4 hours |
| Chicken thighs < 1” | 165°F | 1–4 hours |
| Turkey breast < 2” | 140–145°F | 4–8 hours |
| Duck breast < 2” | 130–135°F | 2–4 hours |
*Cook poultry sous vide until pasteurized (130°F for 112 minutes or 140°F for 30 minutes) then sear
Beef
| Thickness | Temp (°F) | Time |
| Steak < 1.5” | 120–129°F* | 1–4 hours |
| Roast < 2” | 130–139°F | 4–10 hours |
| Brisket whole | 165°F | 1–3 days |
*Preferred steak doneness level
Pork
| Thickness | Temp (°F) | Time |
| Chop < 1.5” | 140–145°F | 1–4 hours |
| Tenderloin whole | 140–145°F | 1–4 hours |
| Shoulder < 2” | 165°F | 1–3 days |
*For lean tender cuts like chop or tenderloin, don’t exceed 4 hours to avoid drying out
Fish and Seafood
| Type | Temp (°F) | Time |
| Salmon fillet < 1” | 115-125°F* | 15-35 min |
| Shrimp | 135°F | 15-35 min |
| Scallops | 122°F | 45-60 min |
*Preferred salmon doneness level
For meat and seafood, minimum cooking times ensure both thorough heating and tenderization. Food left too little time may be undercooked internally or tough.
However, food can’t really overcook sous vide. Almost any meat or fish remains safe indefinitely held at temperature, it just gets more tender. Times beyond the minimum simply continue to soften connective tissue.
So if your schedule changes, just extend the cook! For example, a steak meant for 2 hours could cook easily for 4-8 hours with no issue.
Tips for Tender, Juicy Results
While sous vide cooking guarantees juicy, tender results every time, you can optimize quality by following these pro tips:
Pat Food Dry
Any surface moisture can cause the pouches to float, leading to uneven cooking. Thoroughly dry meat, fish, and vegetables before sealing. Blotting rather than rubbing prevents tearing delicate flesh.
Chill Before Searing
Chilling just-cooked proteins in an ice bath for 10-15 minutes (or overnight in the fridge) firms them up for better searing without overcooking.
Preheat Searing Surface
Get your pan or grill nice and hot before giving meat or vegetables a quick sear. Smoking oil or glowing charcoal ensures a flavorful, deeply caramelized exterior develops before they overcook.
Use Thicker Cuts for Long Cooks
With extended sous vide cooking at temperatures exceeding 135°F, lean meats like chicken breast or pork tenderloin can dry out when left too long. Stick to longer cooks for naturally fattier or well-marbled cuts, or gelatinous connective tissue-rich meats ideal for breaking down over 24+ hours.
Finishing Techniques
While sous vide ensures perfectly cooked interior texture, foods need a finishing touch to brown and crisp the exterior:
Searing – Getting a nice sear post-sous vide not only improves visual appeal but adds tons of flavorful browning and texture contrast. Use a very hot skillet, grill, blowtorch, etc. for just 1-2 minutes per side.
Smoking – A perfect way to impart extra depth to rich meats like brisket or pork shoulder. Let them smoke for up to 1 hour at temperatures under 200°F after sous vide cooking so they don’t overcook. Sweet and savory wood flavors pair especially nicely.
Broiling – Quick high heat from an overhead broiler works similarly to searing. It’s ideal for dishes cooked in a sauce, like shakshuka, avoiding leakage issues from transferring to a skillet.
Frying – Breading and frying in hot oil makes ingredients like chicken, fish, and vegetables extra crispy outside. Just don’t overcrowd the pan or temperature will drop too much.
Sous Vide Recipes to Try
Here are some must-try sous vide recipes for tender and foolproof results:
Perfect Sous Vide Steak
Strip, ribeye, or tenderloin come out a consistent edge-to-edge medium rare every time. Sous vide makes the juiciest steak possible.
Chicken Breast
Incredibly convenient for meal prepping. Make a big batch of chicken for salads, sandwiches, pasta dishes, and more all week ahead. Stays moist and tender.
Duck Breast
Render the fat perfectly without any burning or overcooking the meat. Crispy sear for restaurant quality duck at home.
Crème Brûlée
The ultimate tender, silky custard with a shatteringly crisp burnt sugar crust. No water bath needed!
Poached Salmon
Tender flaky salmon comes out buttery soft and velvety with this easy technique. Infuse lemon, herbs or other flavor right in the bag.
Pork Tenderloin
Taste juicy, tender pork chops and roasts with a simple spice rub. Then char crusty exteriors without drying meat out.
Beef Short Ribs
Fall-off-the-bone beef that shreds with a fork. Cooks low and slow all day or overnight for maximum collagen breakdown.
Root Vegetables
Potatoes, carrots, beets – you name it! Cook colorful medleys for veggie sides and salads. Sweet and creamy inside with crispy seared edges.
We hope this comprehensive sous vide guide gives you the confidence to start cooking tender and flavorful meals at home. With the ability to infuse flavors right in the bag and achieve texture perfection, sous vide makes results more foolproof and consistent than conventional methods. Plus you’ll impress all your friends and family!