Sous Vide cooking: what is it and what do you need?
Do you recognize this situation?
After a relaxing Christmas morning, you quietly step into the kitchen to prepare a delicious steak for your in-laws whom you have invited for a festive evening.
The ingredients are already in the refrigerator, you grab your favorite cookbook and get started.
After an hour in the kitchen, your steak is on the table. Medium cooked, just the way your father-in-law likes it.
Your in-laws have now arrived and you are sitting down together to celebrate Christmas together. After the first bite you can feel the tension, your steak is completely done. Tough even.
How could this happen? You followed the recipe exactly, right?
After a dinner in which everyone struggled through a tough steak, you decide that things have to be different. But how?
The answer? Sous vide.
Picanha, prepared with sous vide. Click on the photo for full view.
What is sous vide cooking?
"A sous vide device keeps a water bath accurately at a certain temperature, so that your dish achieves precise cooking without burning." Sous vide is stress-free, simple and repeatable.
You may have heard of it at a fancy dinner or read about it in a cooking magazine; Sous vide is a cooking technique that is rapidly gaining popularity. And with so many benefits, that's not surprising!
Sous vide actually comes from French and means 'under vacuum'. The products you want to prepare are first vacuum packed and then cooked in a water bath at a constant temperature.
This preparation ensures a perfect (and predictable!) result and also offers countless possibilities for tasty dishes.
In this blog we tell you everything about sous vide cooking . From the devices you need to the pros and cons and frequently asked questions. Moreover, we have created a simple step-by-step plan for you that will help you prepare the tastiest sous-vide dishes in no time. Includes some easy recipes to get you started!
Watch this video!
Benefits of Sous Vide
Sous vide has many advantages. Although sous vide, or also vacuum cooking, can be traced back to various sources, the cooking technique only really gained fame after two chefs, Chef Goussault and Chef Pralus, independently discovered in the 1970s that vacuum cooking in plastic made meat more tender. . Ultimately, they started working together to refine the technology.
Sous vide first became popular in restaurants in France, from where it spread to the rest of the world. In the past 10 years, cooking technology has also conquered the kitchens of hobby chefs and normal households. And for good reason!
- Time saving and convenience
You can prepare everything and cook the dish without constantly standing near the stove. Moreover, sous vide is ideal for busy days when you are short on time.
- Preservation of taste, color, texture and nutritional value
By cooking food oIf you fry it, it loses texture, color, taste or nutritional value. With sous vide you preserve the texture, color, taste and nutritional value of your meat and vegetables due to the slow cooking method. This way you can put tender pork, steak, chicken or vegetables on the table in no time and with improved taste!
- Precision cooking
Precise temperature control prevents food from overcooking in the sous-vide bag and lower temperatures help maintain food quality.
- Healthier preparation method
With sous vide you preserve the nutrients and vitamins of food compared to cooking at high temperatures. In addition, there is no need for excessive use of oil or butter, thus avoiding the addition of unnecessary fat.
- Even doneness
Cooking sous vide prevents uneven cooking as you often see with traditional cooking methods. The constant temperature ensures uniform results regardless of the thickness of the food.
- Affordable cooking technology
Sous-vide cooking is not only a culinary treat for professionals, but also very affordable for enthusiastic hobby chefs. You can now get started with a sous vide stick from 100 euros and for professional chefs you can already have a sous vide water oven for less than 200 euros. If you would like to impress your family and friends, you can purchase our sous vide bundle from 175 euros.
The difference between sous vide and traditional cooking
With sous-vide, the product is cooked thoroughly, possibly including herbs or marinade. After vacuum cooking, you only need to briefly bake and finish your dish.
Traditional preparation in the pan
You heat a pan or oven and then the product is prepared using contact heat with a large difference in temperature and relatively high heat insulation due to the presence of (still) air.
The trick is stopping the heat transfer at the right time. If you stop the heat transfer too early, the food will not be (sufficiently) cooked, and if you stop it too late, your food will overcook. Moreover, a relatively large amount of moisture, and with it flavor and nutrients, evaporates during this process.
It is not without reason that chefs usually have many years of experience before they are able to prepare their dishes perfectly cooked and tasty every time. Chefs sometimes say: you are only as good as your last result.
Sous vide cooking
With sous-vide it is significantly easier to deliver consistent quality. The principle is actually very simple: a vacuum-packed item is cooked for an extended period of time in a water bath that is kept at exactly the right temperature to achieve exactly the right cooking. The low temperatures cook the product evenly.
In many cases there is a minimum time, but it does not matter whether the sous vide preparation took a little longer, as long as the desired temperature has not been exceeded, the product will not continue cooking. So there is no stress at all and you can easily cook it (much) longer than the minimum cooking time.
If you're new to the world of sous vide cooking, it's easy to be intimidated by this unique cooking method. A water bath filled with chunks of meat and fish sounds more like a science experiment or an avant-garde art installation than a simple way to cook Sunday evening.
Yet sous vide is no more complicated than roasting or braising - in fact, the process is much gentler than most traditional cooking methods, and therefore more forgiving for inexperienced cooks who don't want to ruin a meal by over or undercooking their main dish. You place the food in a container and immerse it in a temperature-controlled bath of circulating water, yielding incredibly tender meat and flavorful vegetables.
What does sous vide do?
Have a sous vide devicet a water bath accurately at a certain temperature so that your dish achieves optimal cooking without further cooking or burning. Stress-free, simple and repeatable.
What do you need to cook sous vide?
To help you get started, we've listed everything you need to perfect this versatile and fun technique at home. Don't worry - you won't need more than a few kitchen utensils, and just one dedicated appliance (although we highly recommend using a vacuum sealer for best results).
1. A sous-vide stick or sous-vide water oven
Sous-vide cooking requires a good sous-vide stick, a device that simultaneously heats water to a precise temperature and circulates it through the container in which it is placed. This sous vide machine provides the perfect environment to cook all kinds of dishes carefully and evenly.Here we have explained the difference between a sous-vide stick and a sous-vide water oven .
We have tested the best sous-vide devices on the market and offer them at an affordable price. From beginner to professional, the best sous-vide sticks can be found here .
If you are a professional chef or hobby chef with a passion for sous-vide, then a sous-vide water oven is the perfect choice for you . This all-in-one solution is even easier and more efficient to use than the stick, and also inexpensive! Discover our tested water oven for less than 200 euros here!
2. A vacuum sealer
Although you don't really need anything more than plastic freezer bags, a good vacuum sealer is great to have for cooking vegetables and other foods that require higher temperatures. They are also extremely useful for storing food - sous-vide or not - in the freezer for months.
Discover our personally tested vacuum sealers for every need - and every budget!
3. Sous-vide vacuum bags
Although sous vide literally means "under vacuum" in French, you don't always need vacuum-sealed bags to achieve the best results. For preparing most meat and fish, classic freezer bags with a strong seal are sufficient. And no, you don't have to worry about the plastic degrading - proteins are prepared sous-vide at low temperatures that won't cause structural damage to the plastic.
So you don't always need vacuum-sealed bags to achieve the best results, but they are useful for preparing vegetables and other foods that require higher temperatures. That's not to say the plastic in traditional freezer bags will degrade under these temperatures, but the seams aren't always strong enough to handle the pressure, making vacuum bags the best choice.
There is no need to search long and hard for the best sous-vide bags, we have personally tested the best sous-vide vacuum bags and included them in our range.
4. A large pan or sous-vide water container
Professional chefs usually use large plastic containers to make their sous-vide bath, but any pan that is deep enough to hold water and can accommodate your sous-vide stick is fine. A large saucepan is certainly suitable, but if it is already in use for other dishes, you will find our favorite sous-vide containers here.
5. Insulating balls and/or insulating cover for your sous-vide water tank
This is an ingenious trick! If you are cooking sous vide for a long period of time, cover the top of the water with small insulating balls to prevent evaporation and regulate the temperature. Without these balls you run the risk of the bags with food ending up in the open air or that the water line becomes so low that the stick stalls.
Because insulating balls are light and conform to the shape of the package, it is also very easy to put the bags in or take them out of the sous vide bath with the ping pong balls already in them. Ziva sous-vide insulation balls are our favorite!
6. A frying pan or chef's burner
After the sous vide process is complete and you've cooked your meat or vegetables to perfection, all you're probably missing is that crispy crust that you can achieve with searing and frying. Get a beautiful crust with a quality casserole and viola! The feast can begin. Do you really want to impress with a perfect finish? Then consider a chef's burner .
Sous-vide stick or water oven?
As you saw above, you can use either a stick or a water oven for the sous-vide process. But what is actually the difference?
The sous vide stick
A sous-vide stick is essentially a thermometer, water pump and heating element, combined in a compact device that you can place in a water bath. You set the device to the desired temperature and immerse it in the water bath. As soon as you switch on the stick, the thermometer will compare the actual temperature of the water with the desired value and switch the heating element on or off.
A pump ensures a constant supply of water past the heating element and turbulence in the reservoir, so that the heat is spread evenly. More expensive sticks have more advanced controls that make them more accurate and stable in terms of temperature.
When using a stick you still need a reservoir, and although a pan can certainly serve the purpose, the (double insulated) basins in particular are on the pricey side. In addition, you sometimes need insulating balls that act as a lid so that considerably less steam and heat escapes.
The sous-vide water oven
A sous-vide water oven is basically a stick with an integrated reservoir, and works much the same. A disadvantage of this is that the device is somewhat larger, if you ignore the separate reservoir for a regulator.
However, the big advantage of water ovens is the (much) greater efficiency, mainly due to the insulation of the reservoir. This causes the water to heat up faster and the temperature is more stable. If you have the space, you are done in one go: you no longer need an (insulated) reservoir, nor insulating balls or lids
What is a good sous vide?
Nowadays there is a huge range of sous-vide devices. But what should you pay attention to and what is the best? In this article we have listed for you what a good sous vide is , with the recommendations of our Experts!
Sous vide - step by step
Are you ready to get started with sous vide cooking? Here we provide an overview of the process, divided into four steps. We start by preparing the food, then we move on to packaging it. We then determine the best temperature and cooking time to achieve the desired results. When the food is ready, we prepare it for useI - often by frying it until golden brown - or we store it safely for later use.
1. The preparation
We prepare food for sous vide the same way we would any other cooking method, but there are some important tips and tricks that make preparation easier. For example, you can choose to rub the food with oil and wait until after cooking to cut it. If you are a novice sous-vide cook, it is useful to first follow simple recipes to become familiar with this cooking method in practice.
2. Packaging the food
You can put most ingredients in plastic bags for sous vide and, if necessary, remove the air with a vacuum press. Sometimes you can even prepare the food without packaging at all. For example, eggs are already conveniently packed in their own shell. The more luxurious dishes, such as custards and pâtés, can be placed in sealable glass jars and then placed in the sous-vide oven.
3. Select the desired time and temperature
The first question you should ask yourself before starting your cooking session is, exactly how cooked should the food be? You can then choose the right time and temperature to achieve this.
Below you will find a handy sous-vide checklist with times and temperatures for various ingredients. Determine the exact settings for your appliance, whether it is a stick or sous-vide water oven, and place the food in the chosen container. Once you've cooked sous vide a few times, you'll start to develop preferences for doneness and ease, and it will get easier - and more fun!
4. The finish
Once the food has reached the desired doneness, remove it from the container and proceed to the final step; the finish. Sometimes this means portioning, repackaging and storing for later use. If you serve it immediately, you can choose to quickly fry meat or fish in a little oil or butter until golden brown. This is entirely up to your preference and depends on the food you are preparing. You can also finish your sous-vide dish with a chef's burner to get a perfect thin brown crust.
That's it already! Sous-vide cooking is that simple. In 4 steps you can prepare delicious dishes, with ease and with more nutrients. A child can do the laundry!
Sous-vide temperatures and preparation times
Don't feel like reading for a long time and would rather get started right away? Here's our quick checklist for sous-vide times and temperatures .
This way you can get started right away with your favorite dish!
We now also offer a laminated table with cooking times and temperatures for your refrigerator (or elsewhere in your kitchen!), so that you have all the information immediately at hand. You will also receive this table for free with sous-vide orders from €49. With the compliments of the sous-vide Connoisseurs!
The many possibilities of sous-vide cooking
Sous-vide is unparalleled when it comes to cooking meat and seafood, but that's not all you can cook with sous-vide. Below you will find a brief overview of all options.
Meat and poultry
Sous vide is by far the best choice for preparing meat and poultry. Due to the even distribution of heat, your dish will be prepared perfectly. You can cook almost anything sous-vide in this category, from steak to whole pork roasts.
Fish
Ok, here the sous vide is unbeatable. From delicious salmon to tuna steaks and even a whole mackerel, sous-vide prepares them with impeccable taste and texture.
Eggs
Did you know that you can also prepare whole eggs with the sous vide technique? In fact, only sous-vide always ensures the perfect egg.
Fruits and vegetables
So much emphasis is placed on meat that you might easily overlook the fact that sous-vide is also perfect for fruit and vegetables. Cooking vegetables in a water bath at a lower temperature weakens the cell walls of the plants, resulting in deliciously crispy vegetables.
Cereals
From rice to bulgur and from black beans to lentils, you can easily serve them all with sous-vide. A little preparation is all you need, with your sous-vide device of course!
Sauces
With your sous-vide machine, your struggle with lumpy or separated sauces is a thing of the past. From hollandaise and aioli to gravy and puree, these are just a few of the ways you can effortlessly create restaurant-quality dishes.
Soups
Sous-vide enhances the flavors in all kinds of soups and stews, so you can put a hearty winter meal on the table. More of a curry fan? That is also no problem with sous-vide cooking.
Desserts
Have you ever made rich, satiny pudding? Try it in your sous-vide and you'll never buy store-bought stuff again. Or how about poached pears in red wine? Custard and lemon curd have never been easier and the ice cream base is also ideal for sous-vide!
Drinks & cocktails
Of course! You can even infuse drinks with your sous-vide device! The possibilities are endless - only your inspiration counts!
Sous vide workshop and online video course
Would you like to become a real sous-vide connoisseur yourself? Then take a look at this sous-vide workshop !
Don't feel like getting out of the comfort of your own home to learn more about sous-vide? Then you can consider this online sous-vide video course (temporarily with a 25% introductory discount)!
What are the disadvantages of sous vide?
Sous-vide is a fantastic cooking technique that we strongly support. However, it is not suitable for everything and there are also (modest) disadvantages.
The first disadvantage is of course that you need special equipment, such as a sous-vide stick or sous-vide water oven, and a vacuum machine with vacuum bags.
In addition, preparation times are (much) longer than normal, meaning you shouldn't expect to have a dish on the table within 30 minutes after a long day at work. Preparation pays off and it's a cooking technique that may be more suited to weekends and special occasions. But then you also put something special on the table!
You can also only cook one type of product (fish, meat, vegetables, etc.) sous-vide at the same time because you can only work with one temperature at a time, unless you use multiple sous-vide machines. Of course, you can choose to cook a delicious steak sous-vide while opting for the more traditional cooking techniques for the side dishes.
Finally, you will have to briefly roast the meat or finish it with a chef's burner to get that delicious brown crust.
Sous vide - FREQUENTLY ASKED QUESTIONS ABOUT SOUS VIDE (FAQ)
Has the above information not answered all your questions? We have answered the most pressing questions for you below
1. Is sous-vide safe?
Yes, sous vide is completely safe. Read the detailed answer about the safety of sous-vide cooking here .
2. Is sous-vide healthy?
Yes, sous vide is a healthy cooking technique. Because you cook food at a lower temperature, nutrients are better preserved. Plus, you don't need any fat for the sous-vide technique (just for finishing, if desired), making sous-vide a great option for weight control.
3. Can you cook sous vide too long?
You can hardly cook Sous Vide for too long. Even if you leave the foods in the water bath longer than recommended in your recipe, you cannot simply boil them over. If you let them cook for too long, your food may become dry.
4. What is vacuum cooking?
Sous-vide is the process in which vacuum-packed food is heated in a water bath at a relatively low and constant temperature so that it cooks gradually and evenly. Sous-vide is suitable for the preparation of meat, fish, vegetables, fruits, desserts and even cocktails.
5. Is there a faster way to cook sous vide?
Yes, there are! Click here for the options .
6. Sous-vide in steam oven?
Some steam ovens are ideally suited for sous-vide cooking. But not all! It is important to note that the steam oven can be set to a very accurate temperature. For sous-vide in a steam oven with a vacuum sealer drawer, you may need special sous-vide vacuum bags .
7. What consumes a sous-vide?
An average sous-vide device has a power of 1300w. If you were to use the device non-stop for 10 hours, you would spend approximately 3 euros. Of course, this is only an average and the true consumption depends on your device and the duration of use. The sous vide device only uses full power when it is heating up, but once it is up to temperature it only needs to be heated occasionally. By using an insulated sous-vide water container and lid you can save up to 80% on energy costs, and your sous-vide device will also last longer because it has to work less.
8. How long can I store products after sous-vide cooking?
After sous-vide cooking, you can store products for as long as after using traditional cooking methods. This way you can store your products in the refrigerator, but also freeze them - depending on the product itself.
9. How can I reheat products?
We have listed for you the best way to reheat your dishes after sous-vide cooking .
10. How can I finish products after sous-vide?
In general, you will not serve your dishes immediately after sous-vide cooking. For example, if you have prepared meat, you would also like a brown crust - not only for the taste, but also for the eye. Discover the different ways you can finish sous-vide dishes here.
11. Should I add salt before or after cooking?
See our detailed answer here .
12. Do I have to prepare products differently according to taste when preparing sous vide?
Sous-vide retains flavors better, so you will often notice that you need fewer herbs and other seasonings to season dishes. This is of course entirely up to your own preference!
13. What are good sous-vide cookbooks?
Are you looking for inspiration for delicious sous-vide recipes? There are not many cookbooks focusing on sous-vide yet, simply because this technique has only recently started to gain popularity in normal kitchens. Still, we have some recommendations, such as the beautiful book Sous vide at home by Lisa Q. Fetterman . For introductory recipes for home cooks, we recommend the book Sous-vide by Bas Robben .
Curious about more? Find all our favorite sous-vide cookbooks here .
Would you like to know even more about sous-vide and read all frequently asked questions?
Then read our extensive FAQ about sous-vide .
Easy sous vide recipes to get you started
You have your sous-vide device at the ready and are ready to prepare your first sous-vide dish. But where to start? With these simple recipes of course!
Sous vide meat and fish
Sous vide vegetables
Sous vide dessert
Sous vide cocktails
Craving even more sous vide recipes?
Discover all our sous vide recipes here .
Sous vide expert - The sous vide specialist of the Netherlands and Belgium
Sousvidekenner.nl has a wide range of sous-vide sticks , sous-vide water ovens , sous-vide water containers and associated vacuum machines , vacuum bags , vacuum foils and vacuum accessories . Many products are available from stock, today ordered is often delivered tomorrow. And that too at very competitive prices!
Are you still not sure what exactly you want or are looking for? Please feel free to contact us for a personal consultation.
Convinced of sous-vide?
Then discover affordable and complete sous-vide immediately with our most popular sous-vide discount bundles . These bundles have been carefully put together by our sous-vide experts and offer everything you need to get started with sous-vide, such as a sous-vide stick, a good vacuum machine, a sous-vide water container, and enough vacuum bags. to be able to move forward for a while.
With the compliments of real Connoisseurs!
View our full selection of sous-vide value bundles here.
