Essentials for a Beginner Sous-Vide Setup
As you start out with sous-vide, there are a few key devices you’ll need to bring full flavor and unparalleled precision cooking to each and every meal. With the right tools in your arsenal, you’ll deliver perfect proteins, side dishes, and more—every single time.
The key to a perfectly prepped sous-vide bag is a single layer of ingredients that are the same thickness. That consistency ensures even cooking, especially when it comes to dense fruits and vegetables. To achieve it, opt for a mandolin with a detachable blade for easy cleaning.
A compact vacuum sealer is ideal for a beginner, since it gets the job done without taking up too much space. With any vacuum sealer, you want one that seals fragile foods without pulverizing them. Look for an option that comes with sous-vide-safe bags and a warranty.
With an entry-level circulator, you’re looking for simple, affordable, and effortlessly effective. Choose one with an accompanying app that you can use to set, adjust, and control the device, as with the ChefSteps Joule. Some apps also include tutorials, tips, and recipes for you to use as you get more comfortable using the appliance.
After cooking a cut of meat sous-vide, you’ll want to finish it by searing it in a pan. A pair of rubber-tipped tongs is helpful for removing sous-vide bags from hot water without piercing them, and for turning meat while searing without puncturing the surface.
SUGGESTED EQUIPMENTVIEW ALL EQUIPMENT
Joule by ChefSteps
This immersion circulator may be small, but it conquers in the kitchen.
FoodSaver V2244 Vacuum Sealing System with Starter Kit
The perfect package for beginners—the compact vacuum sealer comes with sous-vide-safe bags and a five-year warranty.
TRY A RECIPEVIEW ALL RECIPES
Sous-vide cocktails? You bet. Banana bourbon made with an immersion circulator gives a tropical backbone to this straightforward cocktail at DC’s avant-garde spot Barmini.
For the Fall 2017 issue of the magazine, Chef Curtis Stone—the ambitious chef behind Beverly Hills restaurant Maude—shares his recipe for a less-fussy approach to serving a holiday bird.