Sous Vide

Sous vide cooking is the process of sealing food in an airtight container—usually a vacuum-sealed bag—and then cooking that food in a temperature-controlled water bath.

In French, the term translates to “under vacuum.” The sous-vide cooking technique is suitable for cooking meats, eggs, custards, pickling, infusions, and must more.

The benefit of an immersion circulator is that the food has no contact with a heated element. The food is cooked in a sealed bag or a mason jar. The water never comes to a boil, making it possible to not overcooking the meals.

Nowadays, home cooks can use this technique as it is not anymore reserved for restaurants or chefs. You can have an immersion circulator at home too. In this section, you will find several recipes using the sous-vide technique.