What is sous vide cooking?

Sous vide cooking is a technique in which vacuum-packed food is cooked in a water bath at a constant, relatively low temperature for an extended period. Sous vide is a French term that literally means " under vacuum." Sous vide equipment is ideal for preparing meat, fish, poultry, vegetables, fruit, desserts, oils, and even alcoholic beverages.

In the video below we explain in detail what sous vide cooking is.

History of sous vide cooking

The development of the sous vide cooking technique has been a major breakthrough in the world of cooking. As with every breakthrough, it has a rich history. The technique has been in use since 1970 and originated in France.

Initially, sous vide was used solely to extend the shelf life of products. Two French chefs changed that in 1974. Pierre Troisgros , a three-star chef from Roanne, wanted to prepare his foie gras differently because traditional preparation results in a loss of up to 50 percent of its weight. He and his fellow chef Georgess Pralus decided to devise a solution.

They decided to wrap the foie gras in food-safe plastic wrap and then cook it at various temperatures. After a few tries, they found the right temperature, resulting in a 5 percent weight loss. From then on, Pralus was known as "the father of sous vide," or, as he himself called it, "the sous vide pope."

[product=sous-vide-stick-30]
Want to cook like a pro at home? The Hendi sous vide stick makes it easy to achieve perfect results every time.
[/product]

From star cuisine to every kitchen

Pralus was the one who went to restaurants and introduced other chefs to the technology. Thanks to technological advancements and the increasing availability of sous vide cooking techniques, it's becoming increasingly accessible to purchase a sous vide appliance, especially for home use. A quality previously only achievable in a top restaurant can now be found in your own kitchen.

What are the benefits of sous vide cooking?

Sous vide cooking ensures that the maximum quality of each product is achieved in terms of texture, flavor, and nutrients! For all the ins and outs of the benefits of sous vide cooking and a comparison with traditional techniques, I'd like to refer you to this article , which covers this in detail. You can also cook healthier with sous vide!

Step by step sous vide cooking

In this article, I'll explain step by step how to prepare the perfect piece of meat, fish, or poultry using the sous vide cooking technique. Fruits and vegetables will also be covered. It's a standard process that must be performed every time.

Preparing sous vide cooking

It's important to set up the sous vide appliance and the sous vide container before you start cooking. This ensures you can start sous vide cooking immediately after prepping your food.

Fill the sous vide container with warm water. Keep in mind that the water level should be between the minimum and maximum levels indicated on the sous vide appliance. This ensures that the sous vide appliance can circulate the water optimally through the container at a constant temperature.

Turn on the sous vide appliance and set the desired cooking time and temperature. The appliance will heat the water until this temperature is reached and will emit an audible signal when it is.

Preparing for sous vide cooking

Prepare the product according to the steps below. A tenderloin requires a different preparation method than a salmon fillet. Therefore, it's important to treat each product type correctly. To make this as clear as possible, we've created a step-by-step plan for each product type below.

Meat

1. Boning: This involves removing any bones from the meat. This is usually only done when purchasing large, unprocessed cuts of meat.
2. Removing the membranes: Remove the top membrane layer from the product by cutting away the layer with a filleting knife, if present.
3. Paring: This is the process of removing the nerves and unwanted fat from the piece of meat.
4. Portioning: Cut the meat into desired pieces. Not too small; the more it stays whole, the better it retains its juices.
5. Drying: Pat the product dry with paper towels.

Poultry

1. Paring: Trim away excess meat, fat, and sinew. Tip: Don't throw these away, but use them to make a stock.
2. Bridling: This is the tying up of poultry, only applicable to a whole chicken, for example. This ensures that the product retains its shape during cooking.
3. Portioning: Cut the meat into desired pieces.
4. Drying: Rinse briefly under the cold tap and dry with paper towels.

Fish

1. Scaling: Removing the scales. Use a special scraper or the blunt side of a knife, working from the tail towards the head, going against the grain.
2. Debearding: This is the removal of the fins. You'll need fish scissors or a sharp knife for this. Again, use the opposite direction for a firmer grip.
3. Filleting: Use a filleting knife to cut the fillet from the bone.
4. Deboning: Use tweezers to remove the bones from the fillet.
5. Portioning: Cut the fish into desired portions.
6. Drying: Rinse the fish under a cold tap and pat it dry with paper towels.

Fruit

1. Washing: Wash the fruit under the cold tap.
2. Peeling: Peel the fruit when required for the recipe. Note: Hard fruit will brown quickly on the outside due to contact with oxygen. You can prevent this by sprinkling the fruit with citrus juice, for example.
3. Portioning: Cut the fruit according to your preference.

• Soft fruit is very delicate. It's important to wash it first and then let it drain before removing the stems and/or crowns. This is because otherwise, the stems and crowns will absorb too much water.
• Citrus and exotic fruits require no preparation other than washing and are often used raw in sous vide recipes .

Vegetables

1. Wash the vegetables under cold running water. Don't rinse for too long, as vitamin C is water-soluble, and we don't want to lose any vitamins.
2. Peel the vegetables, if necessary.
3. Chop the vegetables. Don't chop them any finer than necessary to prevent the loss of valuable vitamins.

Crustaceans

1. Removing scissors: Remove the scissors with a rotating motion.
2. Removing the head: Grasp the head with one hand and the body with the other. Then twist in opposite directions and remove the head.
3. To remove the shell: Gently squeeze the shell and crack it open. Try to keep the crustacean meat intact.
4. Drying: Rinse the crustacean under a cold tap and pat it dry with paper towels.

Tip: Process the product quickly so that it does not get too hot, otherwise it may lose its structure.

Sous vide times and temperatures

Each product has its own perfect cooking temperature and time. Pulled pork, for example, cooks ideally for 24 hours, and scallops for only 30 to 40 minutes. To make things easier, we've created an overview of all the cooking times and temperatures. Whether it's fish, vegetables, or game, all temperatures are listed. You can find them here! The cooking times and temperatures are just a guide; try to find your own favorite cooking time, as tastes vary! The cooking times and temperatures for the most popular meat products are summarized below:

• Spareribs – 74 degrees for 8 hours
• Pork tenderloin – 55 degrees for 90 minutes
• Pulled pork – 70 degrees for 24 hours
• Steak (medium rare) – for 50 minutes
• Ribeye – 54 degrees for 40 minutes

Can you cook sous vide for too long?

In principle, you can't cook sous vide for too long, as the core temperature never exceeds the set temperature on the sous vide appliance. However, the texture of food can change, which isn't always pleasant. Therefore, always stick to the time and temperature schedule, otherwise, you run the risk of one of the following happenings:

• Cuts of meat that lose their structure, such as a ribeye
• Fish that falls apart
• Vegetables that lose their color

Can I place vacuum-packed products directly into the water bath?

You've bought a piece of meat or fish that has already been vacuum-sealed by the butcher or fishmonger and want to cook it sous vide. Is that possible? The plastic used is often cheaper than sous vide bags. Therefore, we always recommend removing pre-packaged products from the bag and vacuum-sealing them with our bags . This ensures that no harmful substances are released and prevents the bag from tearing. Proper vacuuming means removing as much air as possible from the bag and applying a secure seal.

[product=vacuum bags]
Suitable for sous vide cooking
[/product]

How much water should I use when sous vide cooking?

Most sous vide appliances have a built -in water level indicator. Most also give a signal when the water isn't at the correct level. The water should be at least 20 centimeters deep, but this can vary depending on the appliance.

Marinades for sous vide cooking

Many people wonder if they should marinate a food before cooking it sous vide. The answer depends on what's being cooked and what you're aiming for.

Generally, a marinade is used to flavor a product or enhance its original flavor. Marinades can be divided into several types. These are listed and explained below.

Dry rub	A blend of dried herbs and spices. No liquid is added to this marinade. The salt in the rub draws moisture from the meat, allowing the marinade to naturally liquefy. Adding sugar to the rub creates a beautiful caramelized crust during the final processing of the product.
Marinade paste	This is essentially the same as a dry rub, except that a liquid product has been added. It's also called a wet rub. These marinades often contain oil.
Fresh herbs	It is common to add flavor to a product by simply adding a few sprigs of herbs such as rosemary, thyme, sage, or oregano.

Texture marinades

These are marinades added to make meat even more tender. The acids and/or enzymes in these marinades initiate a process that changes the texture, improving tenderness.

These marinades are almost always in the form of a wet rub, as they contain added liquid. Common additives include vinegar, wine, fruit juice, and beer.

There are several reasons why it's not recommended to use marinades with such additives for sous vide cooking. First of all, it's unnecessary. The constant cooking at a low temperature already brings the product to the desired doneness, making such a marinade unnecessary.

Secondly, due to the vacuum packaging, no evaporation occurs during sous vide cooking. Liquid inside the bag cannot evaporate, meaning that the alcohol in alcoholic marinades is not reduced.

Finally, in marinades with a high acid content, as well as in alcohol, nothing evaporates, which would bitter and negatively affect the taste of the product.

Which marinade?

I recommend using a marinade designed solely to enhance the flavor of the product. It's important to allow the marinade to fully penetrate the product for optimal results. A vacuum sealer is ideal for speeding up this process, while traditional marinating can take hours.

Make sure the marinade is non-alcoholic and low in acid. If this is the case, boil the marinade first to reduce the alcohol and acidity. A good example is this stewed pear recipe.

Vacuum packaging for sous vide cooking

There are four ways to vacuum-seal food for sous vide cooking. In this blog post , we'll discuss each in detail. Here, we'll discuss the two most common methods: sous vide bags and vacuum-sealed bags .

Sous vide bags

First, determine the size of sous vide bag you need, depending on the size of the product and the amount you want to prepare. The bags are available in two sizes: 20 x 30 centimeters and rolls , which allow you to adjust the length. Lay the bag flat and open it with your fingers to easily insert the product. Then, add the ingredients and any herbs or spices. Pay particular attention to hygiene.

[product=vacuum bags]
The vacuum bags are embossed and are packed per 100.
[/product]

The herbs must be thoroughly rinsed under lukewarm water before being added. Once everything is in the bag, it's important to make it airtight. There's a handy trick for this. Close the top of the sous vide bag about ¾ of the way, then lower the bag into the preheated sous vide container , allowing the water pressure to press out any remaining air. When the sous vide bag is almost completely submerged, press the last part of the bag closed.

Vacuum bag

You can also vacuum-pack food using a vacuum bag and a vacuum sealer. Open the vacuum bag and place the marinated product inside, adding oil, herbs, or spices if desired. Make sure the food is at the bottom of the bag and that the ends of the bag are free of moisture. Place the ends in the vacuum sealer, close it, and press the button to remove the air from the bag. The bag can now be placed in the preheated water bath and the timer can be started.

Sous vide cooking

After you've placed the food in the sous vide container, you don't need to do anything else until the timer goes off. This doesn't mean nothing happens. Cooking a food involves a process that can affect the texture and structure of the food.

With sous vide cooking, however, this isn't the case, as the food is cooked at the ideal core temperature. Because the water circulates through the sous vide container at a constant temperature and the product is vacuum-packed, the texture is preserved.

Example

Take steak, for example, a cut of meat that can be cooked in many different ways. Steak contains muscle tissue. If you heat it above 60°C, this muscle tissue will solidify. This leads to a grainy texture in the meat.

To prepare a beautifully pink steak, the core temperature of the sous vide appliance should be below 60 degrees Celsius. The steak is now only cooked and still needs to be seared.

A Maillard reaction, the process of creating a beautiful brown crust, is only possible at temperatures around 140ºC (274ºF). Because there's a lot involved in preparing the perfect steak, we've written a guide that guides you every step of the way. It also describes how you can induce this Maillard reaction in your steak.

Nutrients and flavors

Because the food is cooked in a vacuum bag and at a low temperature, all the nutrients and flavors are preserved. Unlike traditional cooking techniques, many vital nutrients are lost. For example, cooking vegetables traditionally destroys these nutrients. Moreover, it compromises their texture, causing them to become limp.

Shelf life

One of the biggest advantages of sous vide cooking is the extended shelf life. The vacuum seal keeps the product airtight, preventing oxidation. This slows down the product's aging, extending its shelf life by up to five times.

Post-processing in sous vide cooking

Once the timer on your sous vide device goes off, it's time to finish processing the product. I'll list and explain the different post-processing methods below.

Consume immediately

You can choose not to process the product afterward. Just season it with some salt and pepper and then enjoy.

Baking

Add a splash of oil to a pan and place it over high heat. Once the oil is hot, briefly fry the meat on both sides until it develops a nice crispy crust. Be careful not to overcook it, as this will cause it to overcook. Season with salt and pepper and serve immediately.

Burn down

This is the ideal way to finish a sous vide-cooked product. When the product comes out of the sous vide container, it's already perfectly cooked. You want to avoid overcooking the product by finishing it. You can do this by torching it with a kitchen torch .

[product=kitchen burner]
Take care of your equipment!
[/product]

A kitchen torch can be brought to a very high temperature almost instantly, which offers the possibility of short-term post-processing of the product.

1. Get a kitchen torch and make sure it's set to the appropriate strength, depending on what you want to burn.
2. Place the product, for example langoustines, down and hold the kitchen burner at a distance of 10-20 cm.
3. Roast until the product reaches the desired color and serve immediately with the rest of the dish. The result is a perfectly cooked product with a lovely roasted flavor.

Grilling

This is one of my favorite finishing methods because of the distinctive smoky flavor it creates. Make sure the grill pan or barbecue is very hot before placing the product on it. The goal is simply to create a golden brown crust, not to cook the product further.

Cool down

Chilling is the rapid cooling of a product to prevent bacterial growth and thus extend its shelf life. This is done when you've prepared food but don't plan to consume it immediately. It's important that this process is completed quickly.

Fast means the product must be cooled from 70 degrees Celsius to 3 degrees Celsius within 90 minutes. This contributes to both the product's food safety and its texture, flavor, and nutritional value.

Regenerate

Regenerating, or reheating, sous vide-cooked products can be done in several ways. Two of these methods are highlighted below:

Method 1

Turn on the sous vide appliance and heat the vacuum-packed food in the sous vide container to a temperature of approximately 50 degrees Celsius. The food has already been prepared sous vide and only needs to be reheated, so this low temperature is sufficient. The length of time it needs to regenerate depends on the food. The advantage of sous vide in this case is that the food never overcooks due to the consistently low temperature.

Method 2

Preheat the oven to 120 degrees Celsius. Remove the products from their vacuum packaging and place them in the preheated oven. It's important that the oven doesn't get too hot to prevent the products from overcooking. The advantage of the oven is that the product heats up quickly, but the disadvantage is that it overcooks more quickly.

Do you need to clean a sous vide appliance?

Sous vide cooking generally requires minimal cleaning. However, we do recommend descaling your sous vide appliance occasionally. You can read all about it in this blog post.

[product=sous-vide cleaning powder]
Take care of your equipment!
[/product]

All the possibilities of sous vide cooking

Now that you're familiar with the steps for sous vide cooking meat, poultry, and fish, it's time to explore the many other possibilities a sous vide appliance offers. For a clear overview of all the possibilities, check out our sous vide recipes. The appliance is also perfect for perfectly melting chocolate to create the most delicious chocolate-covered strawberries.

Speaking of fruit, it's delicious prepared sous vide. It's definitely worth trying. See the pineapple recipe. And how about gin and tonic, the well-known drink made with juniper berries? In this blog post, you'll learn how to make your own gin and tonic sous vide!

Start sous vide cooking today

After all this information, you're probably eager to get started. We're happy to help you get started. Get started right away with the most impressive cooking technique using the sous vide kits . Or browse our extensive range of sous vide equipment here.

[product=sous-vide-complete-package]
Start cooking sous vide today!
[/product]