Sous-vide cooking is a gentle way to prepare meat, fish, and vegetables.
The term comes from French and means “under vacuum.” That describes the method exactly: In sous-vide cooking, you vacuum-seal the ingredients and cook them in a water bath or steamer at low temperatures. Depending on the type of ingredients, the cooking process for airtight-sealed meals takes anywhere from about one to 24 hours—and the results are impressive. Thanks to the low heat and gentle cooking process, you can enjoy rich flavors and be assured that the nutrients are preserved to the fullest. We'll show you how to cook vegetables, fish, and meat using the sous-vide method.
The term comes from French and means “under vacuum.” That describes the method exactly:
Depending on the food, the cooking process for airtight-packed meals takes between about one and 24 hours.
The sous-vide method was perfected by French and American chefs in the mid-1970s and has since become a staple in home kitchens as well. With easy-to-use sous-vide cooking devices, you can prepare exquisite meals: tender, juicy, and wonderfully flavorful.
Sous-vide cooking requires just a few simple steps and a little time. First, vacuum-seal the ingredients, then place them in a water bath or steamer and set the desired cooking time. Now you can sit back and relax or get on with other kitchen tasks until the cooking time is up. Once the food has reached its core temperature, it is kept at a constant level. Then remove the ingredients and arrange them on a plate or continue preparing them. For delicious roasted flavors, 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, every dish turns out just right. That 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 like the BORA QVac and compatible vacuum bags to seal the food airtight. Important: Use only bags that are specifically designed for sous-vide cooking and remain completely airtight even after prolonged immersion in a water bath—such as our vacuum bags from the BORA QVac Move. You will also need a pot or heat-resistant plastic container in which you can heat the water. The easiest way to do this is to use a special sous-vide probe, which you attach to the edge of the container. The precision cooker works much like an immersion heater and maintains the set temperature for many hours.
Alternatively, you can also use the stove top for heating. But be sure to check the temperature carefully with a thermometer.
You can also cook sous-vide using your existing kitchen appliances:
The device vacuums, seals, and marinates. Food stays fresh longer, and flavors are preserved.
Both methods gently cook food at low, precisely controlled temperatures and produce similarly tender, juicy results. The main difference lies in heat transfer: While in a traditional water bath the thermal energy is transferred directly to the vacuum bag via the liquid, a steam oven uses hot steam for heat transfer. The water bath offers exceptionally precise temperature control and is ideal for single portions, while the steam oven stands out for its ease of use and significantly larger capacity.
Modern steam ovens, such as the BORA X BO, also allow you to cook different ingredients simultaneously on multiple levels without having to manually fill or empty water reservoirs.
This gentle cooking method is suitable for all natural, unprocessed foods, whether vegetables, fruit, meat, fish, eggs, or cheese.
The core temperature and cooking time are key factors in determining the results of sous-vide cooking. In addition, the thickness of the meat or fishplays a role. A general rule of thumb for sous-vide cooking of meat is: One centimeter takes about an hour to cook.
Good to know: Even if the food stays in the water bath or steamer a little longer, it turns out perfectly. In principle, it is not possible to overcook food using the sous-vide method. What's more important is the minimum duration, so you can enjoy optimal results. So, how long should different ingredients be cooked sous-vide? The table provides guidance:
| Ingredient | Desired doneness | Internal 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 (tenderloin) | 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) | Translucent | 38–40 °C | approx. 30 min |
| Tender enough to cut with a fork | 45–45 °C | approx. 30 min | |
| Firm | 42–50 °C | approx. 30 min | |
| Well done | 46–55 °C | approx. 30 min |
Important: Chicken can also be cooked sous vide at temperatures lower than 70 °C. To eliminate the risk of salmonella, however, you should sear it briefly over high heat again before serving.
The cooking times apply to cuts of meat and fish that are one to two centimeters thick. Thicker cuts require a correspondingly longer cooking time.
You can also cook vegetables sous-vide—using the following cooking times and core temperatures:
| Vegetable | Core temperature | Cooking time |
|---|---|---|
| Artichokes | 85 °C | approx. 50 min |
| Cauliflower | 85 °C | approx. 40 min |
| Chicory | 85 °C | approx. 60 min |
| Fennel | 85 °C | approx. 50 min |
| Carrots | 85 °C | approx. 60 min |
| Beets | 85 °C | approx. 60 min |
| Asparagus (white) | 85 °C | approx. 75 min |
| Asparagus (green) | 85 °C | approx. 40 min |
| Onions | 85 °C | approx. 50 min |
With a few simple tricks, you can unlock the full potential of the sous-vide cooking method and enhance the flavor, shelf life, and presentation of your dishes.
The five best pro 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.
