Sous Vide

Let's talk sous vide. Basically, this method calls for cooking food in an airtight container for a long time at a low temperature. It results in more even cooking with an intense, succulent flavor since recipes often call for cooking marinades and other flavors directly in the bag with the food. The flavors all blend together over a long period of time. Do understand up-front that this method generally calls for cooking meat to lower temperatures than recommended.

According to Wikipedia, sous-vide (/suːˈviːd/; French for 'under vacuum') also known as low temperature long time cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than usually used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.

Like the pressure cooker and slow cooker, there is a product to purchase - a precision cooker.

Here are some sites with the scoop on the cooking method. I am NOT affiliated with them.

  • Anova Culinary posts information, recipes and more resources at Understand their perspective - they brand a product for the cooking method, but they do have a lot of great info on their site.

I have a few sous vide recipes up my sleeve that I'll post on my blog. You can identify them because I tag the title with [sous vide].