Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

By now, you’ve probably heard about the incredible results you can achieve with sous vide cooking. Think <a href="https://www.chefsteps.com/activities/sous-vide-steak">steak</a> that’s perfectly pink from one edge to the other and salmon that winds up exactly the way you want it, every time. With sous vide, there’s no risk of overcooking your food, even if dinner gets delayed.If you want to test-drive the method before you commit to buying special equipment, here, friends, is a way to kick the tires. Do like we do and use it to make a killer rack of lamb, or try <a href="https://www.chefsteps.com/activities/sous-vide-chicken-breast">Sous Vide Chicken Breast</a> or <a href="https://www.chefsteps.com/activities/sous-vide-pork-chop">some pork chops</a>. Take your pick—your meat will be ready to roll in about an hour, cooked just the way you want. In a hurry? Fish—like that perfect <a href="https://www.chefsteps.com/activities/sous-vide-salmon--2">Sous Vide Salmon</a> we mentioned above—can be ready in as little as 30 minutes. The best part? You more than likely already have what you need to cook sous vide right in your kitchen. If you are in possession of a ziplock-style bag, a pot or plastic tub to cook in, a digital thermometer (see note below), and some cooking oil, you’re in business. It all happens in the kitchen sink, using just a trickle of water to keep the water temperature consistent.Once you sit down to your first sous vide meal at home and discover how good it is, we bet you’re going to want to do it again. And again. And again.NOTE: Bonus points if you have a probe thermometer like the one we use in the video to keep an eye on the temperature of both the water and your protein, but you’ll be just fine without it.

Cook Sous Vide Tonight: Running Water Method