Cooking with a sous vide cooker is a game changer for many home cooks and professional chefs alike. This innovative kitchen appliance allows you to cook food at a precise temperature, ensuring that your dishes are perfectly cooked every time. Whether you’re a novice cook or a seasoned pro, a sous vide cooker is a valuable tool to have in your kitchen.
The First Step
The first step in cooking with a sous vide cooker is to understand the basics of the process. Sous vide cooking involves sealing food in a vacuum-sealed bag and then submerging it in a water bath that is heated to a precise temperature. The food cooks slowly and evenly, resulting in dishes that are perfectly cooked and full of flavor.
Benefits
One of the biggest benefits of sous vide cooking is that it allows you to cook food to an exact temperature. This means that you can cook a steak to a perfect medium-rare, or a chicken breast to a tender and juicy perfection. Sous vide cooking also allows you to cook tough cuts of meat, such as short ribs or brisket, for long periods of time at low temperatures, resulting in tender and flavorful dishes.
Another benefit of sous vide cooking is that it is a very hands-off process. Once you have sealed your food in a vacuum-sealed bag and placed it in the water bath, you can simply let it cook without any additional attention. This makes it a great option for busy home cooks who want to prepare a delicious meal without spending hours in the kitchen.
Dishes
One of the most popular dishes to cook using sous vide is steak. A steak cooked sous vide is juicy and tender, with a perfect and even cook throughout. To cook a steak sous vide, simply season the steak with salt and pepper and then seal it in a vacuum-sealed bag. Next, preheat your sous vide cooker to the desired temperature (usually between
130-140°F for a medium-rare steak) and submerge the steak in the water bath. Cook the steak for
1-2 hours, depending on the thickness. Once the steak is finished cooking, remove it from the bag and quickly sear it in a hot skillet to add a nice crust.
Sous vide cooking is also a great way to prepare vegetables, fish and seafood, eggs and even desserts. Vegetables such as asparagus, green beans, and carrots can be cooked to a perfect tender-crisp texture in a sous vide cooker. Fish and seafood are delicate and can be overcooked easily, but with a sous vide cooker, you can cook them to a perfect doneness and retain their moisture. Eggs cooked sous vide are velvety and custardy, a perfect ingredient in many dishes, and desserts such as crème brûlée and cheesecake can be cooked perfectly without any risk of overbaking.
Three Typical Sous Vide Recipes
Sous Vide Steak
Ingredients
- 2 (8 oz) steak (ribeye, strip or filet)
- Salt and pepper
- 2 cloves of garlic (minced)
- 2 sprigs of thyme
- 2 tablespoons of butter
- 1 tablespoon of olive oil
Instructions
- Season the steaks with salt and pepper, and then add garlic and thyme on top.
- Vacuum seal the steaks or place them in a ziplock bag and remove as much air as possible.
- Preheat your sous vide cooker to 130°F for medium-rare or 140°F for medium.
- Submerge the steaks in the water bath and cook for 1-2 hours, depending on the thickness of the steak.
- Remove the steaks from the bag and quickly sear them in a hot skillet with olive oil for about 30 seconds on each side to create a crust.
- Add butter to the skillet and baste the steaks for a minute before taking them out of the skillet.
- Let the steak rest for a few minutes before slicing and serving.
Sous Vide Salmon
Ingredients
- 2 (6 oz) salmon fillets
- Salt and pepper
- 2 cloves of garlic (minced)
- 2 sprigs of dill
- 1 tablespoon of butter
- 1 tablespoon of olive oil
Instructions
- Season the salmon fillets with salt and pepper, and then add garlic and dill on top.
- Vacuum seal the salmon or place them in a ziplock bag and remove as much air as possible.
- Preheat your sous vide cooker to 125°F.
- Submerge the salmon in the water bath and cook for about 20-30 minutes, depending on the thickness of the fillet.
- Remove the salmon from the bag and quickly sear them in a hot skillet with olive oil for about 30 seconds on each side to create a crust.
- Add butter to the skillet and baste the salmon for a minute before taking them out of the skillet.
- Let the salmon rest for a few minutes before serving.
Sous Vide Pork Tenderloin
Ingredients
- 1 (1 lb) pork tenderloin
- Salt and pepper
- 2 cloves of garlic (minced)
- 2 sprigs of rosemary
- 1 tablespoon of olive oil
Instructions
- Season the pork tenderloin with salt and pepper, and then add garlic and rosemary on top.
- Vacuum seal the pork or place it in a ziplock bag and remove as much air as possible.
- Preheat your sous vide cooker to 140°F.
- Submerge the pork in the water bath and cook for about 2 hours.
- Remove the pork from the bag and quickly sear it in a hot skillet with olive oil for about 30 seconds on each side to create a crust.
- Let the pork rest for a few minutes before slicing and serving.
Notes
Note: Cooking time may vary depending on the thickness and size of the meat. It’s always a good idea to check the internal temperature of the meat with a thermometer to ensure it’s cooked through.
Conclusion
In conclusion, a sous vide cooker is a versatile and valuable kitchen tool that can help you take your cooking to the next level. With its precise temperature control and hands-off cooking method, it allows you to cook perfectly cooked and flavorful dishes with ease. Whether you’re a novice cook or a professional chef, a sous vide cooker is a must-have in your kitchen.
