Sous-vide cooking is a temperate way of cooking meat, fish and vegetables.
The term comes from French and literally means ‘under vacuum’. This describes the method accurately: when cooking sous-vide, you vacuum-seal the ingredients and cook them in a bain marie or steam at low temperatures. Depending on the ingredients, the food in its airtight packaging takes from about one to 24 hours to cook and the results are astounding. Due to the low heat and the gentle cooking process, you can enjoy intense flavours and look forward to the optimum amount of nutrients. We reveal how you can 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 requires just a few simple steps and a little time. First, seal the ingredients in vacuum bags, then place them in a bain-marie or in the steamer and set the desired cooking time. Now, you can sit back and relax or take care of other tasks in the kitchen until the cooking time is up. Once the food has reached its core temperature, it is kept at a constant level. You then remove the ingredients and either arrange them or process them further. To bring out delicious roasted flavours, you can sear the food after cooking it sous-vide.
Low heat, long cooking time – with sous-vide cooking, precisely controlled temperatures ensure irresistibly delicious results. Whether you’re cooking vegetables or meat, all dishes turn out just right. This is just one of the many advantages that make this cooking method so popular.
You’ll also benefit from these advantages:
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.
Tips and tricks for sous-vide cooking Tips and tricks for sous-vide cooking This gentle cooking method is suitable for all natural, unprocessed foods, whether vegetables, fruit, meat, fish, eggs or cheese.
The core temperature and the cooking time are key factors in determining the results of sous-vide cooking. Furthermore, when it comes to meat and fish, the thickness of the food being cookedplays a role. As a rule of thumb, when cooking meat sous-vide, the following applies: one centimetre requires a good hour of cooking time.
Good to know:even if the food stays in the water or steam for a long time, it will turn out perfectly. Technically, it is not possible to overcook food when using the sous-vide method. What’s more important is the minimum time so that you can look forward to perfect results. So, how long should different ingredients be cooked sous-vide? The table below will guide you:
| Ingredient | Desired level of doneness | Core temperature | Cooking time |
|---|---|---|---|
| Beef | Medium rare | 50–55 °C | approx. 60 mins |
| Medium | 55–57 °C | approx. 60 mins | |
| Medium-well | 57–60 °C | approx. 60 mins | |
| chicken | - | 70 °C | approx. 90 mins |
| Lamb (fillet) | Medium rare | 52–55 °C | approx. 40 mins |
| Medium | 55–60 °C | approx. 40 mins | |
| Medium-well | 60–65 °C | approx. 40 mins | |
| Fish (e.g. salmon) | Translucent | 38–40 °C | approx. 30 mins |
| Tender enough to flake with a fork | 45–45 °C | approx. 30 mins | |
| Firm | 42–50 °C | approx. 30 mins | |
| Well done | 46–55 °C | approx. 30 mins |
Important: Chicken can also be cooked sous-vide at temperatures lower than 70 °C. However, to minimise the risk of salmonella, you should sear it briefly over a high heat once more before serving.
The times refer to meat and fish portions that are one to two centimetres thick. Thicker pieces require a longer cooking time accordingly.
You can also cook vegetables sous-vide – using the following cooking times and core temperatures:
| Vegetable type | Core temperature | Cooking time |
|---|---|---|
| Artichokes | 85 °C | approx. 50 mins |
| Cauliflower | 85 °C | approx. 40 mins |
| Chicory | 85 °C | approx. 60 mins |
| Fennel | 85 °C | approx. 50 mins |
| carrots | 85 °C | approx. 60 mins |
| Beetroot | 85 °C | approx. 60 mins |
| Asparagus (white) | 85 °C | approx. 75 mins |
| Asparagus (green) | 85 °C | approx. 40 mins |
| onions | 85 °C | approx. 50 minutes |
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.
