Sous Vide Cooking

Cooking sous vide is easier than its fancy name might suggest. You simply seal the ingredients in a plastic bag (you can also use a canning jar) and place them in a water bath, a combi oven, or any other cooker that can set and hold a target temperature to within a degree or two. When the food reaches your target temperature or time, you take it out, give it a quick sear or other finish, and serve it. That's it.

Juicy, flavor-packed, and impossibly tender, a sous vide steak is an extraordinary meal that you can make in your kitchen tonight, no special equipment required. And steak's just the beginning. From delicate fish to snappy asparagus, there's no end to what you can achieve when you can control how your food cooks with this simple method.

Dry turkey and overcooked steaks don't have to be a staple of your holiday dinners or homemade meals. Sous-vide is a cooking method that uses immersion in hot water to cook food over long periods, low and slow, resulting in some of the most succulent and tender meat you've ever tasted, and an easy, hands-off cooking process that anyone can do. Sous-vide has gotten a bit trendy but it's for good reason.

Steak may be the most popular food to cook sous vide, and once you begin cooking with the Sansaire, you may never treat steak the same way again. In this guide, you'll learn everything you need to know about sous vide steak.

Sous vide cooking has been called revolutionary. It's been named the best thing for cooking since the microwave. It's also been accused of being wasteful, unnatural, and just plain weird. But what, exactly, is it?

The sous vide cooking technique helps to achieve texture and doneness not found in other cooking techniques, as well as introducing many conveniences for both the professional and home kitchen. - Modernist Cooking Made Easy.

Using the sous vide technique, you can cook everything from salmon to beef short ribs and carrots. Check out the recipes featured here.

Tons of Sous Vide recipes

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Find recipes for cooking sous vide and precision cooking. Get recipes for sous vide chicken, sous vide pork, sous vide steak, and more.

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Sous-vide (/suːˈviːd/; French for "under vacuum") is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times-96 hours or more, in some cases-at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.