ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

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“Have you guys ever tried to sous vide cereal?” Sometimes our commenters—and most especially our <a href="https://www.youtube.com/user/chefsteps">YouTube</a> commenters—like to tease us for loving a certain cooking method just a wee bit too much. And it’s true, we often opt to prepare our food gently in heated water because it helps us make great food, predictably and with ease. But despite what you may have heard, we whip out <a href="https://www.chefsteps.com/joule">Joule</a> only when it makes sense to do so. This epic <a href="/activities/standing-rib-roast">Standing Rib Roast</a> tastes awesome when prepared in a traditional oven, so that’s what the recipe calls for. And we love breaking out the <a href="/guides-tools/pressure-cookers">pressure cooker</a> for all sorts of stuff. Sometimes we get crazy in the <a href="/activities/microwave-techniques">microwave</a>; other times we get primitive and <a href="/guides-tools/wall-of-fire-a-chefsteps-story">cook three whole spatchcocked pigs</a> with a giant wall of fire. Point is, we always pick the method that works best for any particular recipe. Okay, so maybe there’s a more practical way to barbecue pigs. But you get the point, right?While it’s widely known that you can cook epic sous vide salmon and steak, there are many more amazing things to do with that sous vide setup—from transforming cheap meat cuts into amazing steaks to batch-cooking decadent crème brûlées. And contrary to popular belief, you can prepare foods sous vide sans plastic. Read on to learn more about this remarkable technique. Then get cooking. We bet you’ll wind up smitten, too.