Sous Vide for the Masses

Sous Vide? You may have heard the term from one of your foodie friends or stumbled across it on one of your favorite food blogs. “Sounds like another gadget that will end up in my kitchen cabinet, never to be seen again”, you may have said. I used to think that, until I bought one for myself. I might go as far to say that this may be the best thing since the microwave or crockpot.

Sous Vide, literally translated from French meaning “under vacuum”, is the art of cooking food sealed in a bag and fully immersed in water. The Sous Vide maintains the water at an impressively constant temperature, allowing you to precisely cook food without much effort. The result is something that looks just as as it sounds, meat cooked in a bag, but the key is this last step: once something is fully cooked in a Sous Vide, you can then make the finishing touches in a cast iron pan to sear or transfer to an oven for that extra flavor or caramelization. The beauty is you don’t have to worry about food safety, your food is already fully cooked!


I own a Joule, and so far I have consistently cooked burgers, eggs, ribs, steak, lobster, and more. The great thing about this is there is no guess work, you follow the instructions and there is no danger of ruining that 8 oz. 30 dollar dry aged steak.

This sounds great! Where do I start?

If you want to get started and go a little bit deeper with Sous Vide, I recommend you check out this article by Serious Eats, although in my opinion you don’t need to get as involved as this article suggests. The only essentials you really need are a Sous Vide, large pot, and skillet or oven. There are many types of Sous Vide precision cookers out there so take a look, but I will be posting a review for the ChefSteps Joule soon, so stay tuned.

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