How to Cook Sous-Vide

Sous-vide isn’t just for professional chefs—at least, not anymore. From tools and recipes to tutorials and tips, here’s what you need to get started.

THE BASICS

Elevating Your Sous-Vide Expertise

When you’ve mastered the sous-vide method, you can expand your technical horizons and easily cook for a crowd. Read on to discover tips and tricks on how to sous-vide for the expert home cook.

EQUIPMENT

Essentials for an Advanced Sous-Vide Setup

Once you’ve reached an advanced level of sous-vide cooking, your equipment becomes even more important. With tools that give you flexibility, precision, and unfailing accuracy, you’ll be able to take on the most complex cooking projects and expand your culinary horizons—as well as your guest list.

PREP

Quality knives come in handy when you’re working with premium cuts of meat or large quantities of food. For heavy-duty tasks like butchering and deboning, reach for German brands such as Henckels and Wusthof. Delicate work, like portioning meat or filleting fish, is best suited for Japanese brands such as Shun and Masamoto.

Prep
Packaging

PACKAGING

The most advanced vacuum sealers don’t skimp on the bells and whistles. Look for one with a stainless steel housing, pre-set seal times, and expanded marinate cycles, for starters. Your ultimate goal: control, flexibility, and powerful sealing capabilities.

SOUS-VIDE

Advanced sous-vide cooking requires a circulator that offers the utmost in flexibility without compromising on accuracy — ideally, one that allows temperature control to within one-tenth of a degree. To cook more volume, choose an immersion circulator that fits a pot or tank that can hold up to 30L.appliance.

SOUS-VIDE

FINISH

A searing torch allows you to create a flavorful crust quickly and easily, without overcooking your ingredients.

Finish

SUGGESTED EQUIPMENT

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PolyScience 300 Series Chamber Vacuum Sealer

$999.95

Polyscience’s 300 Series vacuum sealer makes a great addition to any home cook’s sous-vide arsenal.

PolyScience CHEF Series Commercial Immersion Circulator

$799.95

It’s the circulator for professionals—or for home chefs who cook like professionals.

RECIPE

TRY A RECIPE

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A Sour in the Key of Raffi

A Sour in the Key of Raffi

Advanced Advanced

This gin-based cocktail from Chicago’s The Aviary combines a kicky sous-vide banana-curry syrup with a thick, creamy egg foam and nutmeg finish.

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Sous-Vide Raspberry & Rhubarb Cake

Sous-Vide Raspberry & Rhubarb Cake

Advanced Advanced

The chefs at Cuisine Solutions presented this cake—one of 80—as part of a special tribute to renowned chef Jacques Pepin at the annual International Association of Culinary Professionals’ (IACP) conference.

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Beet Juice Cryo-Concentrated Deviled Eggs

Beet Juice Cryo-Concentrated Deviled Eggs

Advanced Advanced

Beet-stained deviled sous-vide eggs topped with pork belly bacon add unexpected flair to your entertaining repertoire.

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Not quite ready for this?

Learn some other skills first

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Want to Learn More?

CREA courses take your sous-vide skills to the next level.

Since 1991, CREA has been the definitive source for mastering the revolutionary sous-vide cooking method. Through online and in-person training, CREA sets you on the path to successfully incorporate sous-vide cooking into your professional and personal practice.

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