Wednesday, November 30, 2022

Technique for cooking Sous Vide


At first glance, Sous Vide seems to be something cosmic and definitely not for home recipes. In fact, everything is much simpler. We figure out what you need to buy in order to start cooking haute cuisine without leaving your home.

Earlier we already wrote what Sous Vide is and why it is so famous among gourmets. Let us briefly recall what the feature of the technology is: the products are cooked in their own juice at a low temperature, retaining the texture and most of the useful trace elements. Two main conditions of sous-vide: complete tightness of the products – one, strict control of the temperature of the water in which the ingredients languish – two.

Moreover, the temperature in certain recipes sometimes varies by 5-10 degrees, and it must be strictly uniform throughout the volume of water. Recommendations in the spirit of “cook over medium heat” do not work here. If it says in the recipe, 55 degrees, then you need to withstand exactly 55, at 65 you get a completely different dish.

The easiest way to master the sous vide technique without dancing with a tambourine is to buy a ready-made thermostat. They are of two types – stationary and submersible.


Stationary Sous Vide looks like a small slow cooker. It is a fully enclosed appliance with its own heater, temperature control, water circulation motor and timer. Your task is to pour water, load pre-sealed products, select the desired temperature, time and press the power button.

Thanks to the tight lid, water does not evaporate, and you do not need to additionally monitor the cooking process. Considering that in some Sous-Vide recipes, products are cooked up to several hours, a stationary device is very convenient. But it has a drawback – you are strictly tied to the volume of the device, and most sous-vides are up to 12-13 liters, and these are already quite expensive models.

Su-vid Steba SV 200

[12.5L, 800W, 0.1° precision, water circulation]
22 299 *
In stores: in 2 stores

Su-vid Profi Cook PC-SV 1112

[8.5 l, 520 W, accuracy 0.5°]
10 499 *
3In stores: in 5 stores

To cook in any capacity and any scale, there are submersible sous-vides. In fact, this is such an advanced boiler. It is lowered into a container with water, heats it up to the strictly required temperature, and the built-in motor mixes the mass of water. Naturally, the submersible sous vide also has a timer to set the cooking time. Of the advantages of this design – you can cook even in a small cup, even in a huge saucepan of 20 liters.

Su-vid Steba SV 75

[800 W, 0.1° accuracy, water circulation]
13 399 *
17In stores: in 8 stores

Su-vid Profi Cook PC-SV 1159

[1000 W, 0.5° accuracy, water circulation]
8 150 *
6In stores: in 2 stores
Accessories for immersion thermostat

It should be borne in mind that no additional containers are included with the submersible sous-view. Therefore, if you decide to purchase just such a thermostat format, you will have to take care of the accessories.

You can use any container, saucepan, or deep, heat-resistant bowl. But then another problem arises – the evaporation of water. A regular cover will not work, as it will interfere with the immersion part of the thermostat. There are two options – to customize the existing container by manually sawing a hole for the thermostat in the lid. A more aesthetic and advanced option is a thermal blanket. These are special polypropylene balls that cover the surface of the water and minimize heat loss, do not allow moisture to evaporate. They are non-toxic and reusable.

Also, many brands that produce sous vide appliances offer ready-made bowls for immersion thermostats. The bowls can be of different sizes, they immediately come with lids and a neat hole for the thermostat – you don’t need to invent anything.

Vacuum packing machine

The second key to successful sous vide cooking is sealing the food before cooking. The ideal and proven option is to purchase a separate vacuum cleaner.

Vacuum sealer Kitfort KT-1502-2

[12 l/min, 110 W, film included, color – black, silver]
4 650 *
188 1
In stores: in 32 stores

Vacuum sealer Redmond RVS-M020

[12 l/min, 250 W, soldering 25 cm, film included, color – brown]
The device will come in handy not only for sous-vide, but also in everyday life – in a vacuum, any, fresh or already cooked, products are stored much longer and more environmentally friendly. They do not dry out, do not wind, do not share their odors and fumes with other products in the refrigerator or freezer.

Do not forget to buy special packages for the vacuum cleaner.

Bags for vacuum sealer Status VB 28*36-25
131In stores: in 220 stores
Sous vide by improvised means
If you’re not sure if you like Sous Vide, or if you’re not ready to invest in a separate appliance just yet, you can try to recreate the right conditions from what you have in your kitchen. There is a high probability that something may not work out or not work out well enough, but you can try as a rehearsal.

Film and zip bags instead of vacuum

A vacuum sealer is ideal for sous vide because it literally seals the bag by pumping out excess air. You will be sure that nothing will break, and the products will be prepared strictly according to the canon. But if it is not there, you can get by with ordinary food bags or even a film. Someone recommends zip-lock bags made of durable, dense plastic.

Of the minuses – unreliable sealing and excess air inside. Of the benefits – availability and low cost. A roll of cling film will certainly cost more than a vacuum cleaner and bags for it.

Stove, temperature probe and saucepan

If you have a modern hob with tons of power levels, you can conjure sous vide on that as well. It will be difficult, the result is unpredictable, but risk is not forbidden. You will need a regular saucepan and a temperature probe. The latter will monitor the temperature in the pan.

Of the significant disadvantages – a large error and temperature instability are possible. If your hob has 10-14 heat levels, then you can pick up something similar to the requirements of the sous vide recipe. But on a typical slab with 3-5 steps, nothing will work for sure. You will also have to constantly monitor the cooking, looking at the temperature probe, counting the right time and checking how your food bag feels in the pan.

Thermoprobe Weis 15308

[-50 °C – 200 °C, probe – steel]
Multicooker instead of thermostat

You can try the possibilities of sous-vide in a conventional multicooker – it also closes hermetically, like a stationary thermostat, and works on a timer. But a multicooker cannot maintain the temperature as accurately as a specialized device. She does not have a fine setting – a slow cooker has an average step of 5 degrees, while a sous-vide step can be from 1 to 0.1 degrees. But even if your multicooker is regulated to within a degree, in any case it does not have a pump for mixing water, so the heating of the entire volume of water will be uneven. Not suitable for advanced and complex recipes, but something simple can be cooked.


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