What is Sous Vide?
Sous vide is a French cooking technique invented in the 1970s1 as a way to achieve incredibly precise cooking results without the need for constant attention. The process involves sealing seasoned food in a food-grade vacuum bag, then submerging it into water heated at a low, consistent temperature. Sous vide cooking puts the emphasis on precise temperature rather than precise timing, meaning it's perfect for busy chefs.
How to Sous Vide
While sous vide is hailed as a time-saving method that still turns out high-quality dishes, it's a unique process requiring you to put some effort into mastering the technique. Sous vide can be broken down into a set of steps2 that, when followed correctly, lead to consistent results.
- Seasoning: The first step to sous vide cooking is to season your food. Whether it's vegetables or meat, any marinades or dry seasoning must be applied before the food is placed in the vacuum bag.
- Sealing: Once the food has been seasoned, it should be packaged in a food-grade plastic bag that's been closed with a vacuum sealer to create an airtight container.
- Cooking: Once your food is seasoned and sealed, submerge it in a water bath. Sous vide is done in a pot with an immersion or thermal circulator that maintains a constant temperature.
- Finishing: Some foods, especially meat, can be finished in a pan after they're removed from the water bath. This perfects the color on cooked meat and provides the appetizing seared look customers expect.
Advantages of Sous Vide Cooking
In addition to the convenience of this hands-off technique, there are a number of other advantages that make this method appealing to some cooks.3 It's a common opinion that food prepared with sous vide has superior flavor, appearance, and texture than food cooked using more traditional methods. This is because the slow, even heating process ensures food is slowly brought up to the ideal temperature and held there, cooking from edge to edge consistently – even if you're starting with frozen meat.4 Fruits and vegetables retain their look and taste in the water bath, while meats come out juicier and perfectly cooked.
Sous vide is also extremely versatile. Everything from steak to desserts can be cooked using this method, making it an appealing option for all types of foodservice operations. Cook times and temperatures vary from dish to dish; some take just a few minutes, while others can cook for an entire day. Though it does take adequate planning, sous vide is still an efficient option – especially if the uncooked food is prepped ahead of time.
Ensuring food is arranged in a single, even layer in the vacuum bag helps create a more efficient sous vide cook.
What are the Disadvantages of Sous Vide Cooking?
For some chefs, the drawbacks of sous vide can outweigh the benefits. While nearly anything can be cooked using this technique, some foods aren't overly suited for it. Flaky fish tends to fall apart during sous vide cooking, and boneless poultry can take on a rubbery texture.5 If you frequently cook with these foods, sous vide may not be best cooking method for your kitchen.
Concerns about foodborne bacteria have also been raised in relation to the lower temperatures often used in sous vide. In order to reduce the risk of contamination, food should remain out of the "danger zone" (40 to 140 degrees Fahrenheit) as much as possible.6 Sous vide is safe as long as health precautions are followed, but some operators may not feel comfortable with this process.
If you do choose to utilize sous vide in your kitchen, keep in mind that some municipalities require an HACCP plan in order to ensure you and your staff are adhering to health and safety regulations associated with cooking with a Reduced Oxygen Package (ROP).7.
Do Restaurants use Sous Vide?
Although sous vide cooking has become more appealing to home chefs, foodservice operators and professional chefs implementing it in restaurants has seen an upward trend. Following workforce reductions during the COVID-19 pandemic, this method gained ground in many operations forced to reduce staff due to its hands-off design and consistent results.8 With the increasing popularity of sous vide, equipment for large-volume production is becoming more available for operations looking to outfit their establishment with the needed equipment to properly utilize sous vide cooking.
Because this technique lends itself to nearly identical results when the steps are followed correctly for each batch, it's great for restaurants hoping to serve consistent dishes that live up to guest expectations. In busy kitchens, your staff can simply place food into the sous vide pot then tend to other tasks around the kitchen or dining area as it cooks. Stocking food that's been seasoned and sealed ahead of time can further expedite this process. Sous vide is also used for bulk food prep; cooked food can easily be stored and reheated later for serving.
Many restaurants also value sous vide cooking for the reduction of food waste it provides. Food cooked this way can have an extended shelf life when stored properly, and instead of wasting the juices from meat or produce, the vacuum bag keeps it all contained to create a juicier, more flavorful finished product.
Sous vide is an innovative, versatile technique that can find a home in kitchens of any size. As long as you're following the steps correctly, it's a great method for elevating the dishes your kitchen produces.
References
- Sous vide. Britannica. Accessed August 2023.
- How to Cook Sous-Vide. Sous-Vide Magazine. Accessed August 2023.
- What is Sous Vide? SousVide Supreme. Accessed August 2023.
- Sous Vide Cooking at Home is Easier Than You Think. Food & Wine. Accessed August 2023.
- Sous vide. Britannica. Accessed August 2023.
- How Temperatures Affect Food. USDA. Accessed August 2023.
- Sous Vide Reduced Oxygen Packaging HACCP Plan Guidance Document. Southern Nevada Health District. Accessed August 2023.
- Why More Restaurants are Making the Switch to Sous Vide. FSR Magazine. Accessed August 2023.
