Sous-vide cooking is the thoughtful way to prepare meat, fish and vegetables.
The term comes from the French and means "under vacuum". This describes the method exactly: With sous-vide cooking, you vacuum-seal the ingredients and prepare them in a water bath or under steam at low temperatures. Depending on the type of ingredients, the cooking process for the airtight packaged food takes between around one and 24 hours - and the results are impressive. Thanks to the low heat and gentle cooking process, you can enjoy intense flavours and optimally preserved nutrients. We reveal how to cook vegetables, fish and meat sous-vide.
The term comes from French and literally means ‘under vacuum’. This describes the method accurately:
Depending on the food, the cooking process for airtight-packed meals takes between around one and 24 hours.
The sous-vide method was perfected by French and American chefs in the mid-1970s and has since become established in home kitchens too. With easy-to-use sous-vide cooking appliances, you can prepare exquisite dishes: tender, juicy and wonderfully flavourful.
Sous-vide cooking only requires a few simple steps and a little time. First vacuum-seal the ingredients, then place them in a water bath or in the steamer and activate the desired cooking time. Now you can sit back and relax or take care of other kitchen tasks until the end of the cooking time has been reached. As soon as the food has reached its core temperature, this is kept constant. Then remove the ingredients and arrange them or process them further.
Little heat and lots of time: This is the formula that ensures irresistibly delicious results when vacuum cooking. Whether you are preparing vegetables or meat, all dishes are cooked to perfection. This is just one of the many advantages that make this cooking method so popular. You also benefit from these plus points:
For sous-vide cooking, you’ll definitely need a vacuum sealer such as the BORA QVac and suitable vacuum bags to seal the food airtight. Important: Only use bags that are specifically designed for sous-vide cooking and remain completely airtight even when left in a water bath for long periods – such as our vacuum bags from the BORA QVac Move range. You will also need a saucepan or a heat-resistant plastic container in which you can heat the water. The easiest way to do this is to use a special sous-vide stick, which you attach to the rim of the container. The precision cooker works in a similar way to an immersion heater and maintains the set temperature for many hours.
Alternatively, you can also use the hob for heating. However, do make sure to monitor the temperature carefully using a thermometer.
You can also cook sous-vide using your existing kitchen appliances:
The appliance vacuums, seals and marinates. Food stays fresh for longer, and flavours are preserved.
Both methods cook food gently at low, precisely controlled temperatures and produce similarly tender, juicy results. The main difference lies in heat transfer: Whilst in a traditional water bath the thermal energy is transferred directly to the vacuum bag via the liquid, the steam oven uses hot water vapour for heat transfer. The bain-marie offers particularly precise temperature control and is ideal for single portions, whilst the steam oven scores points for its more user-friendly operation and significantly larger capacity.
Modern steam ovens such as the BORA X BO also allow different ingredients to be cooked simultaneously on several levels, without the need to manually fill or empty water reservoirs.
The core temperature and cooking time are decisive for the results of sous vide cooking. The thickness of the food also plays a role with meat and fish. The rule of thumb when cooking meat sous vide is: One centimetre takes about an hour to cook.
Good to know: Even if the food remains in the water or steam bath for longer, it will still be perfectly cooked. In principle, overcooking is not possible with the sous vide method. The minimum duration is more important so that you can enjoy optimum results. So how long should different ingredients be cooked sous vide? The table provides orientation:
| Ingredient | desired degree of doneness | core temperature | cooking time |
|---|---|---|---|
| beef | medium rare | 50-55 °C | approx. 60 min |
| Medium | 55-57 °C | approx. 60 min | |
| Medium well | 57-60 °C | approx. 60 min | |
| Chicken | - | 70 °C | approx. 90 min |
| Lamb (fillet) | Medium rare | 52-55 °C | approx. 40 min |
| Medium | 55-60 °C | approx. 40 min | |
| Medium well | 60-65 °C | approx. 40 min | |
| Fish (e.g. salmon) | Glazed | 38-40 °C | approx. 30 min |
| Fork tender | 45-45 °C | approx. 30 min | |
| Firm | 42-50 °C | approx. 30 min | |
| Well done | 46-55 °C | approx. 30 min |
With a few handy tips, you can make the most of the sous-vide cooking method and optimise the flavour, shelf life and presentation of your creations.
The five best expert tips for sous-vide cooking:
The main difference lies in the environment and humidity control. In low-temperature cooking, the food is cooked uncovered in the oven using dry heat. Sous-vide cooking, on the other hand, is done in a vacuum-sealed bag, which completely seals in the flavors and natural moisture. While low-temperature cooking is better suited for large roasts, sous-vide offers much more precise temperature control for smaller quantities thanks to the water bath or steam.
Virtually all types of meat and fish, as well as many kinds of vegetables, are suitable for sous-vide cooking. The only exceptions are soft fruits such as tomatoes. It is essential to cook poultry thoroughly, for example by searing it briefly over high heat before serving.
Herbs and spices are best placed in the vacuum bag, where their flavors can develop fully.
If you have an oven with precise temperature control, this is possible. Consistent heat and low temperature are essential for optimal sous-vide cooking.
Sous-vide cooking in a steam cooker is a popular alternative to a water bath. The same applies here: The device should be capable of operating at low temperatures and allow for precise control.
To cook sous-vide, you will need a vacuum sealer, the appropriate bags, and a sous-vide cooking device (steam oven, steam cooker, or sous-vide stick).
Vacuum sealing ensures that food is packed in an airtight manner. They do not come into contact with water or steam, and no liquid or flavors escape. Here's how to achieve juicy and flavorful results.
