Sous vide cooking is a precise method that delivers perfectly cooked food with consistent texture. By controlling temperature instead of time, you can avoid overcooking and drying out ingredients.
How to cook food sous vide
To cook food sous vide, seal ingredients in an airtight bag and cook them in a water bath at a controlled, constant temperature. The food cooks evenly from edge to center.
Foods best suited for sous vide cooking
- Steak, chicken breast, pork chops
- Fish and seafood
- Eggs
- Vegetables like carrots and asparagus
- Fruits for desserts
How to prepare food for sous vide
- Season food lightly before sealing.
- Add herbs, butter, or aromatics if desired.
- Remove as much air as possible from the bag.
Temperature and timing basics
- Chicken breast: 63–65°C for 1–2 hours
- Steak (medium-rare): 54–56°C for 1–3 hours
- Salmon: 48–50°C for 30–45 minutes
- Vegetables: 85–90°C for 45–90 minutes
Finishing after sous vide
Most meats benefit from a quick sear after sous vide cooking.
- Pat food completely dry.
- Sear quickly in a hot pan or grill.
- Do not cook longer than needed to brown.
Common sous vide mistakes
- Using too much seasoning.
- Not sealing bags properly.
- Skipping the finishing step for meats.
- Cooking at the wrong temperature.
How to know food is ready
- Internal temperature is exactly as set.
- Texture is uniform throughout.
- No dry or overcooked edges.
Conclusion
Once you know how to cook food sous vide, it becomes one of the most reliable ways to achieve perfect results. Precise temperature control ensures consistent texture and flavor every time.