What is Sous Vide Cooking?
Often misunderstood, sous vide is simply a method of cooking at very precise temperatures. Typically, food is sealed in food vacuum sealer bags and placed into a water bath, which is then kept at an accurate temperature by a water circulation system.
If done right, food is cooked evenly and it’s possible to produce deliciously succulent meats which retain their juices, aroma and texture. Many foods can be cooked sous vide, including shellfish, vegetables and even eggs.
How to Cook Sous Vide
If you’re planning to cook sous vide, you’ll need at least three products to get started.
- Sous vide machine: Commonly called a Water Bath, these machines provide the heat and water circulation for the cooking. Sous vide machines are explained in more detail below. Shop Sous Vide Machines
- Vacuum sealer: Sometimes called a food vacuum sealer, the vacuum pack machine removes the air from the bag and ensures an airtight seal. Vacuum pack machines are also available in portable, static or even free standing versions. More information about vac pack machines is available in the vacuum packing buying guide. Shop Food Vacuum Sealers
- Vacuum sealer bags: Although commonly used for food storage, vacuum pack bags are an essential component in the sous vide process. Shop Vacuum Sealer Bags
Why Sous Vide?
Cooking sous vide is perfectly suited to the professional kitchen. Here’s why.
- Better taste: flavours are enhanced as food marinates in its own juices. Left over juices can often be used to make delicious sauces too.
- Minimal supervision: once the machine is set up, it almost does everything itself – simply set the temperature and go.
- No overcooking: a sous vide machine is so precise, it’s almost impossible to overcook food.
- Healthier: water soluble minerals don’t get leached into the pot, so nutrients are preserved – even more so than steaming.
- Consistent results: even entry-level machines are programmable, meaning you can set them to produce the same results, time after time. Easy.
Types of Sous Vide Machine & Features
Portable Sous Vide Machines
A portable sous vide machine is designed to be a space-saving option which simply clips on to the side of a suitable gastronorm pan or pot. Due to the compact design, it can be easily stored away when not in use, or transported to wherever you might need it.
Typically, portable versions have water resistant controls along with a digital display on top. This option is often the best choice when you're not cooking sous vide day in, day out.
Static Sous Vide Machines
A static sous vide machine, often called a water baths, is generally much bigger than their portable cousins. The heating and circulating components are all built into the chamber, meaning there’s no fiddling about with clips or GN pans.
Static versions generally have a higher cooking capacity than portable sous vide machines, although as it's all built in, they can cost a bit more too.
Both portable and static sous vide machines have some or all of these features:
- Most sous vide machines are programmable, meaning you can accurately set the temperature and timer to notify you when the food is ready.
- Water level detection is very useful. By its nature, sous vide cooking can cause the pan to lose water due to steam. Whereas many machines simply shut off if the water gets too low, others have alarms or even ping the app on your smartphone.
- Wi-Fi is a relatively new addition to sous vide technology, allowing remote operation of the machine, as well as full downloads of HACCP data for total regulatory compliance.
- Lids, grids and partitions help you to maximise the efficiency of your sous vide machine. Lids can be used to prevent water loss, whilst grids and partitions keep food submerged and separated.
Frequently Asked Questions
What are the limitations of sous vide cooking?
Although cooking sous vide produces superior tasting food, it unfortunately can’t reproduce the distinctive char-grilled effect. Steaks might taste great, but in appearance they could appear a bit grey and unappetising. A quick flash fry or grill is usually all that’s needed to make it look - and taste - fantastic.
How safe are plastic sous vide bags?
All vacuum pack bags from Nisbets are food safe and are specifically designed for use in sous vide cooking. If you’d prefer not to use plastic vacuum bags, some chefs use glass preserve jars, although cooking can take substantially longer that way.
How safe is low temperature sous vide cooking?
Worries about low temperature cooking are well reasoned but when done properly, sous vide cooking is perfectly safe. Most machines make it very clear if the correct temperature isn’t being reached. Generally, the process pasteurises food, killing the bacteria which can cause food poisoning.
Which is best? Steam oven or sous vide?
It’s up to you! Of course, steam ovens allow you to cook large quantities all at the same time whilst cooking faster than most sous vide machines. You can also use gastronorms instead of multiple food vacuum sealer bags.
However, a sous vide machine allows you to infuse herbs and spices into the food pouches and can often cook far more efficiently than a large steam oven. And using a combi oven allows you to sous vide too – the best of both worlds.
Can you use a bain marie as a sous vide machine?
Bains marie are primarily designed to keep food warm – not cook it. Many bain maries work by alternating heat on and off, rather than consistent, gentle heating. As such, it is not recommended to use a bain marine to sous vide food as it may not kill the bacteria - even when set at its highest temperature.
