I started using the Sous Vide cooking technique regularly in the restaurant in 2010 and soon after, it became an indispensable tool in my home kitchen as well. I have taught Sous Vide classes over the years, and every student comments on how it has changed the way they cook at home. Once you get into a rhythm with the techniques and tools, you will wonder how you ever cooked without it. 

The term “Sous Vide” means “Under Pressure” which refers to the vacuum sealed bags used in this cooking technique. Heavy duty ziplock bags can also be used in most cases  (for short cooking periods) if you carefully remove as much air as possible and submerge the product with a weight (dinner plate) if it floats to the surface. An immersion circulator is the tool used in Sous Vide cooking. This device is inserted into a vessel of water and heats it to a constant temperature while circulating it, creating an even-constant flow. The benefits of sous vide cooking range from greater consistency and nutrient retention to an increase in protein tenderness and ease in kitchen timing. Slow cooking proteins in a circulating bath of warm water produces a product that is more tender and juicy.