It can be used in any straight-
sided container, from a stockpot to a
heat-resistant plastic bin to a saucepan
for small bags. The container needs
only to have enough room and stability
to hold the immersion circulator, the bag
or bags, and sufficient water to freely
circulate around the bag(s).
COOKING SOUS VIDE
works with
both specialized vacuum bags and
a dedicated vacuum sealer (pictured
below) and, for some recipes, with
locktop plastic freezer bags that
are sealed using a water immersion
and air displacement technique.
Review each recipe for the method
best suited to its ingredients. For a
simple explanation of both methods,
see page 10.
Many immersion circulators
let you know when the food
is ready, then keep it warm
until you're ready to eat.
A vacuum sealer removes
air from specialized plastic
pouches, ensuring food is
enclosed with both an airtight
and watertight seal.
Vacuum Seal vs. Water Immersion
A vacuum sealer delivers an airtight
seal on specialized vacuum bags,
making them capable of withstanding
high temperatures and long cooking
times. The airless environment created
by vacuum sealing helps to infuse foods
with the flavors of herbs, spices, garlic,
and other aromatics. Some vacuum
sealers can be set to remove a specific
percentage of air from a bag, a feature
that is particularly handy when working
with delicate ingredients that can be
crushed by extreme pressure. A Moist
setting on some models guarantees
a secure seal on juicy or marinated
foods. A double seal (seal once, move
the bag slightly, then seal again) is
another way to ensure a good seal
on wet ingredients.
Cooking sous vide is also possible
without a vacuum sealer for some
recipes. A water immersion and air
displacement method produces an
airtight seal especially suited to
heartier or quickly cooking foods. To
seal a bag using this method, place the
ingredients in a locktop plastic freezer
bag, arranging them in a single layer,
and seal the bag closed except for a
small opening at one corner. Holding
the bag near the opening, slowly lower
it into the water, leaving only the seal
exposed. The barometric pressure
COOKING SOUS VIDE
created by the water will force out
the air, creating a substantial vacuum.
Seal the opening securely closed
and you’re ready to cook. (Be sure
to use a locktop bag, not one with
a sliding closure, which does not
allow a complete seal.)
Cooking Times & Sous Vide
The precise temperatures of sous
vide make it nearly impossible to
overcook a dish. Most recipes in this
book have a wide cooking window. For
example, Chicken Tacos with Mexican
Corn on the Cob (page 17) calls for
cooking the chicken for 2–4 hours
at 165°F. At any point after the first
2 hours and up to 4 hours, the chicken
will remain perfectly cooked, with
the internal temperature fixed at
165°F. Beyond 4 hours, the texture
of the chicken will begin to deteriorate.
With recipes such as steak, be sure
to select the temperature for the
doneness you prefer. See individual
recipes for temperatures.
Completing the Process
Although steaks, chops, and burgers
will be perfectly cooked when they
emerge from the water bath, they will
still
