Sous Vide
Sous vide means under vacuum so the first thing you need to do is buy a vacuum sealer. I would look at a mid-range option here, with bags that are readily available and cheap. I have an expensive vacuum sealer which needs special embossed bags. These are more costly per bag than the smooth ones.
There is a way around the problem which works most of the time. If you have a machine that only takes embossed bags you can put your food in a smooth bag. Then cut a strip off an embossed bag, about 2cm thick. Place the strip into the bag, making sure it goes right to the bottom of the food and extends past the sealer part of the machine. Now seal your bag. Once the air is vacuumed out create a second seal above the strip.
I found these food saver rolls in France and they are embossed and work with my machine. The great thing about getting the bags on rolls is that you can determine the size you want. I would recommend double sealing the edge before you cut off the length you need.
The second step is to check the temperature of your water. Set your machine to 50º Celsius. When it has reached the temperature, place a digital thermometer into the water. Mine is 2% out and I adjust this temperature chart accordingly. With a start temperature of 23º Celsius it takes 30 minutes for the water to reach 42º Celsius and 40 minutes to reach 48º Celsius. I also take this time into consideration when using the table.
Sous Vide Temperatures and Times
| What are you cooking? | Temp | Time |
| Chicken Fillets | 65º C | 1.5 – 4 hours |
| Chicken Thighs & Drumsticks | 72º C | 1 – 4 hours |
| Crayfish Tails | 51º C | 30 minutes |
| Crème Brûlée | 83º C | 1 hour |
| Duck Breasts | 57º C | 2 – 4 hours |
| Eggs: Scrambled / Creamy | 76º C | 1 hour |
| Fish | 50º C | 30 minutes |
| Lamb | 55º C | 1 – 4 hours |
| Octopus | 77º C | 5 hours |
| Pork Belly | 77º C | 6 – 8 hours |
| Pork Chops | 60º C | 1 – 4 hours |
| Sausages | 60º C | 45 minutes – 4 hours |
| Scallops | 51º C | 30 minutes |
| Steak: Rare | 53º C | 1 -2.5 hours |
| Stewing Beef | 60º C | 4 – 24 hours |
| Venison Steak | 54º C | 45 minutes – 2 hours |
I will add to this table as I carry on experimenting.
The Benefits:
You never have to worry about the internal temperature of your meat. When cooking a steak, the meat will be warmed through, and the fat will be perfectly rendered. All you need to do is give the meat a quick sear to add some colour.
The hype over eggs:
I have tried the 63º C egg and so far we have not got it perfect. I think if you are only going to use the yolk then this is the way to go. But you end up with semi-cooked egg whites that are of no use. You may as well use an ordinary egg boiler. I also tried making whipped egg yolks, again with no success. I have a book on order that will hopefully give me more information.
The cons:
There is no quick meal solution!
Inspiration published on Lavender and Lime May 10:
- 2012 – Fish Soup
- 2011 – Tomato, Anchovy And Basil Pasta
- 2010 – Kefta Tagine
I don’t have a sous vide machine but if I did I’d find this post super useful, especially about the bags too!
Thanks Lorraine!
I have a sous vide device that I have never used and I need to change that!! I’ve heard awesome things about sous vide eggs, so I definitely want to give them a try 🙂
The jury is still out for me on the eggs!
This sounds like a very interesting machine. I have never heard of it before. I will investigate a bit more about it. Thanks Tandy.
It is a lot of fun to play with!
It is great to read more about the Sous Vide cooking technique and your experience with it! Thanks for sharing, Tandy!
My pleasure Miriam 🙂
I am so glad I came across this post! It will be forever bookmarked 🙂 My husband just bought a sous vide and we’ve had a few fails…this is so helpful! Plus, we already have a vacuum sealer! Score! Great, great post!!
Thank you Katherine for popping in! As I type this I am experimenting with oxtail. Hope you let me know of your successes 🙂
I have heard many things about this cooking method, almost all positive, great post Tandy.
Thanks Cheri 🙂
I’ve thought about investing in one of these, so it was an interesting read. I also have to consider kitchen storage unfortunately.
It does not take up that much space which is a plus 🙂
Hello Tandy! Thanks for Sous Vide Temperatures and Times table. I’m sure it will be very useful for many people that are getting more and more excited about this method of cooking. You know, I’ve been fond of sous vide cooking for a long time, but I have not heard of the Severin model you mentioned here. Tell me, please, how long have you been using it? Does it work well or are there any disadvantages?
Hi, thanks for the visit. This is the only sous vide cooker I have tried and seen locally. I am very impressed with the way it works for home use. I have had it for almost 2 years now and it gets used at least 3 times per week.