A few years ago, sous vide took the home chef world by storm; half of people were telling others about their sous vide techniques and the other half was on the receiving end listening to it. Now, what was once a staple on our social media feeds, is mysteriously missing. Sous vide is much more than just a culinary trend—it’s a technique that has firmly embedded itself in both professional and home kitchens. Here are five reasons why sous vide is still one of our favorite methods for cooking.
1. Unmatched Precision and Consistency
Sous vide is all about control. By cooking food at a precise temperature in a water bath, you eliminate the guesswork involved in traditional cooking methods. Whether you’re preparing a steak, chicken breast or vegetables, sous vide ensures that your food is cooked evenly from edge to edge, delivering consistent results every time. No more overcooked edges or undercooked centers—just perfectly cooked food, exactly how you want it.
2. Enhanced Flavor and Moisture Retention
One of the standout features of sous vide is its ability to enhance the natural flavors of your ingredients. Cooking food in a vacuum-sealed bag locks in juices, herbs and spices, allowing them to infuse deeply. This method also prevents moisture loss, resulting in dishes that are not only flavorful but also incredibly tender and juicy. Imagine a chicken breast that’s moist and flavorful through and through—that’s the power of sous vide.
3. Versatility
Sous vide is not limited to just one type of food—it’s a versatile technique that can cook a wide variety of dishes. From delicate fish to hearty cuts of beef, eggs, vegetables and desserts, sous vide offers the flexibility to experiment with different ingredients and recipes. Whether you’re a fan of a perfectly cooked steak or want to try your hand at sous vide crème brûlée, this method can handle it all.
4. Stress-Free Cooking
For many people who get stressed out in the kitchen, sous vide takes all of that away. Once you’ve set your desired temperature and time, the circulator does the rest. There’s no need to constantly monitor the stove or oven, giving you the freedom to focus on other tasks or simply relax. Plus, since the food is vacuum-sealed and cooked at a low temperature, there’s a larger window of time before it can become overcooked, making it nearly foolproof.
5. Healthier Cooking Method
Sous vide is a healthier cooking method because it often requires less added fat. The precise temperature control allows you to achieve the desired doneness without relying on excessive oil or butter. Additionally, the vacuum-sealed bags ensure that the nutrients in your food are preserved during cooking. This makes sous vide an excellent choice for those looking to enjoy delicious, nutritious meals with fewer calories.
Instagram influencer Dan Seidman shows how to make the perfect sous vide ribeye.
Best Practices for Sous Vide
- Use a Plastic Container: Some people
- Sear Meat Before and After: Pre-searing pasteurizes the surface of bacteria, initiates flavor and aroma development and improves the overall texture and shape of the end product. Afterward, sear the meat for just a minute or two to allow the meat to re-crisp before serving.
- Vacuum Seal Food: Plastic bags will always have a little air left in them, which can create inconsistencies during cooking; that’s also when food can float to the top of the container. Vacuum sealing is essential to create a second skin around your food to keep it safe and evenly cooked.
- Optional – Use a Cover: Some people prefer to use a cover because heat can escape through the top, causing water to evaporate. If enough water evaporates, the immersion circulator could turn itself off. You can avoid this by covering your container with a modified Cambro lid, buying a made-for-sous vide lid that fits Cambro containers, or topping your container with ping pong balls. Yes, you read that right, ping pong balls! Chef J. Kenji Lopez-Alt prefers ping pong balls because they allow escaping steam to come out evenly from the top surface compared to lids or plastic wrap that can direct condensation toward the circulator.
AUTHOR: ADRIANA DESIDERIO IS THE DIGITAL COMMUNICATIONS MANAGER AT CAMBRO.
