What is Sous Vide Cooking?

Once limited to the pros, sous vide (pronounced sue-veed) is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results. High-end restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time. The technique recently became popular for home cooks with the availability of affordable and easy-to-use sous vide precision cooking equipment like Le Vid.

Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.

Sous vide cooking is much easier than you might think, and usually involved three simple steps:

1. Attach your precision cooker to a pot of water and set the time and temperature according to your desired level of doneness.

2. Put your food in a sealable bag and clip it to the side of the pot.

3. Finish by searing, grilling, or broiling the food to add a crispy, golden exterior layer.

Why should I cook Sous Vide?

Sous vide cooking utilizes precise temperature control with circulation to produce results that you can’t achieve through any other cooking technique. The reason–when using traditional methods of cooking, you don’t have control over heat and temperature. Consequently, it’s very difficult and time consuming to consistently cook great food. Food ends up overcooked on the outside, with only a small portion in the center that is cooked to the temperature you want. Food loses flavor, overcooks easily, and ends up with a dry, chewy texture.

With precise temperature control in the kitchen, sous vide provides the following benefits:

Consistency. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.

Taste. Food cooks in its juices. This ensures that the food is moist, juicy and tender.

Waste reduction. Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume.

Flexibility. Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.

How are Sous Vide results better?

Sous vide provides down-to-the-degree control in the kitchen to deliver the most tender, flavorful food you’ve ever had. With Le Vid, it’s super simple to get restaurant-quality results from edge to edge.

Sous Vide Steak vs. Traditionally Cooked Steak

The steak on the left was cooked sous vide at 129ºF, while the steak on the right was pan-cooked. As illustrated in the comparison above between cooking sous vide steak and pan-cooking steak, there are important advantages to cooking sous vide over traditional methods.

Sous Vide Salmon vs. Traditionally Cooked Salmon

The salmon cooked with Le Vid (left) remains a translucent pink, with a delicate, flaky texture. The pan-cooked salmon (right) has overcooked edges because the surface temperature of the pan is higher than the target cooking temperature. As it dries out, it begins to expel the white albumin.

Sous Vide Eggs vs. Traditionally Cooked Eggs

Whether you’re a poached egg perfectionist or a fan of soft-boiled, Anova makes your ideal egg achievable every time. The egg on the left cooked consistently to the desired texture. On the right, a guessing game resulted in raw and runny yolks with over-thickened whites.

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