Sous Vide: Getting Started Class

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

ChefSteps

A busy mom with a picky eater at home.

“I’ve made so many things with the Joule, and he’s liked all of them. It was really kind of an amazing thing. He was like, “Mom, I think I’ll like anything that Joule makes.’ ”

Susheela

Former crime investigator, now expert yogurt-maker.
Knows that great ingredients matter.

“I have a tough time going to a restaurant when I can make it better at home.”

John

Creates great meals wherever her travels take her.

“Joule fits in my luggage with my chef knife. And it’s the only way I eat chicken breast because it keeps it so moist.”

Jean

The gourmet club is her outlet for culinary discovery.

“I can get more adventurous with my seafood dishes because Joule and the app guides are so helpful in getting you where you want to go.”

Anna

We couldn’t have said it better ourselves—so (for once) we didn’t. Here at ChefSteps, we’re always singing the praises of sous vide, which most of our development chefs discovered while working in restaurants, where it’s now pretty much ubiquitous. We love the way sous vide gives us perfectly predictable results with almost zero fuss. But this majorly convenient method—in which food is cooked in water at a consistent temperature—has become popular among home cooks as well. We tracked down five curious cooks, inviting ourselves into their kitchens to chat about why they’ve embraced sous vide. Their answers? Well, you’ll have to watch the videos to find out. But a word of warning if you’re trying to avoid a crazy-easy way to make seriously delicious food: there’s nothing more convincing than genuinely happy home cooks, especially when they’re talking tasty steaks.

Why Cook Sous Vide?