Sous Vide Cooking

cooking · French · precise · science

Precise temperature control. Sous vide cooks food in water that stays at exactly the right temperature, like 55 degrees Celsius for salmon or 63 degrees for steak. This precision means your food cooks perfectly every single time without overcooking.

Sealed in pouches. Food gets placed in plastic pouches or glass jars before cooking, which keeps flavors locked inside and prevents moisture from escaping. This makes the food incredibly tender and juicy.

Longer cooking times. Sous vide cooking takes much longer than regular cooking, sometimes several hours, but you don't have to watch it because the water temperature never changes. You can start cooking in the morning and have dinner ready by evening.

Invented in 1974. A French chef named Georges Pralus created sous vide cooking to get better results in his restaurant kitchen. Today, many professional chefs and home cooks use this method to make restaurant quality food.

Restaurant secret. Top chefs use sous vide because it makes meat tender, keeps vegetables perfectly cooked, and lets them prepare food ahead of time. The results taste amazing and look beautiful on the plate.