Sous Vide: Getting Started Class

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We prepare food for sous vide much the same way we do for any other cooking method, but there are some important <a href="https://www.chefsteps.com/activities/level-up-sous-vide-presentation">tips and tricks</a> to learn that will make preparation easier.

Prep food

Packaging food usually involves sealing ingredients in food-grade plastic <a href="http://www.amazon.com/gp/product/B00295GNRI/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B00295GNRI&amp;linkCode=as2&amp;tag=delvkitc-20">bags</a> and removing the air. But sometimes the best way to cook foods sous vide is with no packaging at all. <a href="https://www.chefsteps.com/activities/75-c-egg">Eggs</a>, for example, come handily packed in their own shells. We have been known to prepare foods such as custards and pâtés in sealable glass jars.

Package

Short answer: Yup. To learn more, head to our lively forum and ask other cooks about <a href="https://www.chefsteps.com/forum/posts/safety-of-plastics-used-in-sous-vide-cooking-2">plastics and safety</a> ... or anything else you’re interested in.

Is it safe to cook food in plastic bags?

The first question we ask when cooking sous vide is: What doneness do I prefer? Then we can select the corresponding time and temperature to achieve it. Check out our handy-dandy <a href="https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide">Time and Temperature Guide</a>, a good reference to keep on hand so that you can quickly determine the exact settings you need to cook food exactly how you want it.Once you’ve tried cooking sous vide a few times, you’ll start to develop preferences for doneness and convenience, and it only gets easier—and more fun—from there.{activity:2IRR4PwQGl04NQ1C0hbLFo}

This is our guide to preparing your favorite foods—from juicy steak to tender vegetables—exactly the way you like them.

Sous Vide Time and Temperature Guide

Cook at desired time and temperature

Once your food has been cooked sous vide, the final step is finishing. Sometimes this can mean portioning, repacking, and preserving cooked food to use later. If serving immediately, we usually quickly sear meats and seafood to crisp the skin and develop the flavor.

Finish

Click on the recipes below to see the four steps in action. And hey, if you’re ready to start cooking, good for you—these are great recipes to get you started.{activity:32wZ8xQKNjOllbg6wPtRlF}{activity:4wxJVyau4S2FjDdRKWxpjT}{activity:6DOI535K2h1f3vbmMymOQO}

Never overcook salmon again! With our simple sous vide recipe, your fish will come out flawless every time.

Sous Vide Salmon

Juicy, perfectly cooked pork chops are easy to master with this simple sous vide recipe. Pair with a bright apple purée and a simple brussels sprouts salad for weeknight perfection.

Sous Vide Pork Chops

You can cook carrots and keep their natural sweetness and bright color! Use this simple sous vide method for great results.

Sous Vide Carrots

Get inspired: Simple sous vide recipes

Getting started with sous vide cooking? Here, we offer an overview of the process, broken down into four steps. We begin by prepping the food, then move on to packaging it. Next we determine the best temperature and cooking time to use to achieve the results we want. When the food is cooked, we finish it for service—often by giving it a golden-brown sear—or store it safely for future use. In professional kitchens, cooks are encouraged to always be aware of where they are in the process of creating a meal. This is equally useful in the home kitchen, and never more so than when you’re working your way through a new-to-you method. As you read through this overview, picture yourself completing each step in sequence. Simple as it sounds, it will help you stay relaxed and focused as you take your first foray into this revolutionary cooking method.

The Four Basic Steps of Sous Vide Cooking