What the Heck is Sous Vide Cooking?
Updated: Dec. 09, 2020
Is sous vide cooking an up-and-coming trend or a flash in the pan? Read on to discover what the fuss is all about.
“Sous vide” used to be a foreign word to me. I knew it was a cooking term and I thought it had something to do with cooking meat in water. And there was a vacuum-sealer involved somehow. And it cooked really fast. Or was it really slow? Clearly, I didn’t know much about this new trend (check out the top food trends of 2018) and I needed to dig deeper. Keep reading to learn what sous vide is really all about.
What Is Sous Vide Cooking?
Sous vide is a cooking technique that heats food with water. Here’s how it works. Food is placed in a vacuum-sealed bag and cooked in a temperature-regulated water bath. The food cooks evenly because it is surrounded by water, not air. Because the water doesn’t go above a certain temperature, you never have to worry about overcooked food. It simply doesn’t happen when you cook sous vide-style, which translates to “under vacuum” in French.
What Equipment Do You Need?
There are two basic types of sous vide setups. The first uses an immersion circulator. Just place this device in a pot filled with water and voila, you’re ready to start. It’s compact, so it won’t take up much space.
The second setup is a full-on water oven, also known as a countertop water bath. It’s the size of a microwave and is much more expensive than the immersion circulator, so this product is for the professional sous vide-er or someone with a lot of extra counter space (Learn how to get more counter space in your own kitchen.).
The average home cook is better off with the smaller immersion circulator, in my opinion. But, no matter which type of sous vide device you own, you’ll need to put your food in a vacuum-sealed bag. You can purchase a vacuum sealer, which will do an excellent job of removing all air from the bag, but it’s more money to shell out. Luckily, there’s another option that doesn’t cost a thing. Just put your food in a bag and seal it almost completely, leaving an inch or so unsealed. Slowly drop the bag in a pot of water and let the water push out all the air. When you get to the top of the bag, seal it up. How cool is that?!
What Are the Pros?
The biggest benefit to sous vide cooking by far is the food quality. Cooking a steak perfectly every single time is something I thought only Iron Chefs and wizards could do. But no. With a sous vide machine, you will never, ever overcook your meat. No longer will you ruin an expensive cut of steak or power through an overcooked, rubbery chicken breast that you wish you could just throw in the garbage.
Another benefit of the sous vide machine is that it can cook more than just meat. Sure, it does wonders to steak, chicken breasts and pork shoulders, but it can also cook eggs, veggies, shrimp, lobster and more. I love that versatility!
What Are the Cons?
Unfortunately, there are some downsides to sous vide cooking. First, it takes longer to cook. Because the water doesn’t go above a certain temperature, the food needs to cook for a longer period of time before it’s safe to consume.
Second, you usually need to finish off your meats in a pan. Though it’s fully cooked, there’s no crust when you use a water bath. So, you need to sear it in a pan at the end. So long, one-dish dinners.
Third, it ain’t cheap. An immersion circulator will cost you $100-$200 dollars. A water oven is even more expensive, selling for over $300. Maybe I’ll just stick to using my $32 cast-iron pan…
Should You Buy a Sous Vide Machine?
Truthfully, I probably won’t go out and buy one for myself. I love meal planning with my slow cooker, and I’m starting to experiment with ultra-hot Instant Pot recipes, so I don’t want to add yet another kitchen appliance to the mix. But I can understand why others would want to.
A sous vide machine is an excellent kitchen appliance for the home cook who would do anything to achieve a perfectly cooked piece of meat. If you feel like your steak, chicken and pork are already delicious and don’t feel like spending more money on kitchen appliances, then you’re good without one.
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Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California
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These tasty steaks seem special but they are fast enough for everyday dinners. We enjoy the mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert. —Christel Stein, Tampa, Florida
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I love the combination of the sweet citrus marinade and the strong tang of the blue cheese butter. And my kids just love flank steak. —Gwen Wedel, Augusta, Michigan
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I grew up watching my grandmother and mother in the kitchen. My grandparents came from Mexico, and these skirt steak tacos marinated in beer and lime juice honor their passion for cooking. —Adan Franco, Milwaukee, Wisconsin
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Unique and simple to prepare, this delicious pasta dish is filled with fresh flavors, and it’s as healthy as it is hearty. Best of all, it takes just 30 minutes to set this meal on the table. —Frances Pietsch, Flower Mound, Texas
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Take steak to new flavor heights by basting your choice of cuts with an amazing garlicky blend that requires only a few minutes to fix. It will be a mouthwatering change of taste at your next outdoor gathering. —Taste of Home Test Kitchen
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It takes just minutes to broil this nicely seasoned flank steak. Slice the meat on an angle across the grain for the most tender results. You can substitute a pound of sirloin steak for the flank steak if you prefer. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Summer Steak Kabobs
These steak kabobs not only satisfy my love of outdoor cooking, they feature a mouthwatering marinade, too. It's terrific with chicken and pork, but I prefer it with beef because it tenderizes remarkably well. —Christi Ross, Guthrie, Texas
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I like to make this on special occasions. The tender steak cuts easily into appetizing spirals for serving, and extra stuffing cooks conveniently in a foil packet on top of the steak. —Diane Hixon, Niceville, Florida
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My husband and I both love the classic combination of beef and horseradish. He asks me to make this for dinner often, and I'm always happy to. Try serving with baked potatoes as a side.—Mary Lou Cook, Welches, Oregon
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Just a skillet, a couple juicy steaks, fresh mushrooms and a few simple ingredients prove it doesn't take much fuss to fix a special meal for two. —Denise McNab, Warminster, Pennsylvania
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When these flavorful skewered steaks are sizzling on the grill, the aroma makes everyone around stop what they're doing and come see what's cooking. The tasty marinade is easy to make, and these little steaks are quick to cook and fun to eat. —Jeri Dobrowski, Beach, North Dakota
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Bold seasonings give meat and potatoes a Southwest twist. Feel free to adjust the heat factor by using more or less chili powder. —Kenny Fisher, Lancaster, Ohio
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This is a wonderful, cheesy recipe that melts in your mouth. I love this traditional Canadian meal. It certainly has a special feel; the sauce is a fantastic complement to steak. —Susan Jerrott, Bedford, Nova Scotia
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My ribeye steak showcases the flavors of Greece my husband and I were introduced to while on a cruise. We like it with pita bread and hummus. —Mary Lou Cook, Welches, Oregon
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Even though steak is always a winner in our house, to make it even more special I add jarred salsa verde and top with freshly chopped tomato and avocado. —Lily Julow, Lawrenceville, Georgia
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This juicy steak rubbed with espresso, cocoa and pumpkin pie spice is one of my husband’s favorites. Broiling is a good year-round method, but we love making it on the grill, too. —Deborah Biggs, Omaha, Nebraska
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The flavor of the tomatoes improves after they marinate overnight. I could eat them all by themselves! Our family likes these steaks best served with cheesy potatoes or glazed green beans.—Anna Davis, Half Way, Missouri
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Sometimes, I add more mushrooms to this recipe when my son's eating dinner—he loves them, and they are just fantastic with the steak. — Carolyn Turner, Reno, Nevada
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This is one of my favorite flat iron steak recipes. If you haven't already enjoyed the rich, creamy pairing of blue cheese with your favorite steak, stop reading and get cooking! I take it a step further by folding in a little butter to make the dish even more drool-worthy. —Amanda Martin, Monson, Massachusetts
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We love skirt steak in our house. To make it a meal, I created a ranch-inspired bread salad with the best flavor combinations - creamy, tangy, sweet and fresh. — Devon Delaney, Westport, Connecticut
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I make this recipe for special occasions. The tantalizing fragrance of the herbs de Provence is unforgettable. The seasoning and herb butter goes well with filet mignon, T-bone and steak strips, too. —John Baranski, Baldwin City, Kansas
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This recipe stars a delectable sauce made with wine, plump cherries, and steak portioned just right. —Jacob Kitzman, Seattle, Washington
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My wife adores this steak—and me when I fix it for her. She thinks it’s the ideal dish for Friday night after a long workweek. —Michael Rouse, Minot, North Dakota
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If you like to kick things up on the grill, this is the steak for you. My husband even makes this in a Dutch oven, and the meat just sizzles. —Donna Goutermont, Sequim, Washington
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I found this wonderful, quick recipe in a book years ago. It’s been a favorite for special occasions ever since! I like to serve it with twice-baked potatoes and a spinach salad. —Janet Singleton, Bellevue, Ohio
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This beef tenderloin recipe is a family favorite that's quick and always satisfying. The creamy sauce has the perfect blend of horseradish and mustard. —Marie Rizzio, Interlochen, Michigan
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With the punch of peppercorns and a smooth, beefy sauce, this steak is delicious. You'll love the hint of sweetness the bittersweet chocolate adds to the savory meat. —Crystal Bruns, Iliff, Colorado
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When I want to provide a memorable dinner but don't want to spend hours in the kitchen, this is the recipe I rely on. I've used it many times on holidays or other occasions for a quick, impressive main dish. We relish the savory steak Diane sauce. —Pheobe Carre, Mullica Hill, New Jersey
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I've been serving this recipe to family and friends for 20 years and very seldom do I have any leftovers. We try to keep the house cool, so we grill out often. —Mary Hills, Scottsdale, Arizona
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I got this recipe from a friend's collection many years ago. It's how my family makes steak on the grill and a must when we're having company. —Debbie Bonczek, Tariffville, Connecticut
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These juicy ribeye steaks couldn't be easier. I prefer steak, but I’ve also used the seasonings on chicken breasts, fish, veal and hamburgers, so use whatever meat or fish you have. —Karen Haen, Sturgeon Bay, Wisconsin
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I got the idea for bacon-wrapped filet mignon when I saw some on sale in the grocery store. The rest was inspired by my husband, because he once made a Scotch and ginger ale sauce. This elegant recipe is for two, but it can easily be doubled. —Mary Kay LaBrie, Clermont, Florida
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Although this is a simple recipe, the filet is rich and elegant enough for a special occasion. Add a salad and rolls, and dinner is done! —Jauneen Hosking, Waterford, Wisconsin
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Looking to do something a little different with grilled sirloin? Add smoky heat and chocolaty rich color with this easy 5-ingredient rub. —Taste of Home Test Kitchen
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A lime juice marinade really perks up these grilled steaks, and the snappy, light citrus salsa is a super change from the usual heavy steak sauce. I brighten up winter meals by broiling the meat and serving it this way. —Kathleen Smith, Pittsburgh, Pennsylvania
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With all the ingredients cooked in one skillet, this steak dish couldn't be quicker to prepare—or to clean up! But the wine and mushroom sauce makes it seem special. —Sandra Fisher, Missoula, MontanaNote: Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
