The Ultimate Guide on How to Cook Sous Vide

Sous Vide

The Ultimate Guide on How to Cook Sous Vide

Sous Vide is essentially the method of vacuum-sealing food in a vacuum seal bag and then cooking it in a water bath to an extremely precise temperature. For years, high-end restaurants have used sous vide cooking to prepare food to the exact degree of doneness needed. If you’re interested in learning more about this type of food preparation, this post will walk you through the process of successfully Sous Viding anything.

Understanding the Sous-Vide Basics

sous vide bags

Prepare a water bath

Bring out a pot and fill it with water. Remember not to fill the pot completely and leave enough space at the top for the water to overflow once you add the food. For added accuracy in your cooking, you can mount a thermometer on the side of your pot. This is to prevent overcooking and to ensure that the dish is done. Next, attach your sous vide stick to the wall of your pot.

Season the food

Overall, dry herbs and spices work best with sous vide. For best results, rub the chosen seasoning thoroughly on the meat before cooking it. One of the benefits of cooking with a Sous Vide Cooker Stick is that the herbs are sealed right up against the meat and have plenty of time to work their way in, resulting in tremendous flavour.

Place the food inside a sous vide bag

Vacuum sealing deprives your food of oxygen, preventing hazardous mould and germs from forming. Sous vide reduces evaporation and allows the most effective energy transfer from water to food. Remember to squeeze out as much air as possible and close your bag almost completely, leaving a little opening for air to escape. You can also add additional spices and seasonings to the bag if you wish.

Start cooking

Now that you have your water and meat prepared, you can now start cooking your food. Set the temperature and time depending on the type of dish you are cooking. Add your bags to the water after it has reached temperature. Cryovac bags can be dropped immediately into the water and left to float around.

A guide on how to sous vide the different types of food


With its low and slow temperature, sous vide is ideal for meats such as pork. For medium pork chops, set the temperature to 140 degrees Fahrenheit. Furthermore, pork chops should be cooked sous vide for 1-4 hours in total. This is because the meat may begin to lose some of its texture when it is cooked too long.


Steak is one of the most popular foods to cook sous vide for the first time.  This cooking style enables you to cook a steak perfectly, with no deviation in doneness.


Lamb is thinner and smaller than a steak, making it more prone to overcooking. As a result, you must exercise extreme caution when setting the temperature and cooking duration. Furthermore, the temperature and duration recommended for sous vide cooking a boneless lamb leg is 55°C for 6 to 8 hours.

For this type of meal, you should be more generous with the seasonings and flavour. The temperature and period of cooking will vary according to whether you want it rare, medium-rare, or well done.

You should know that extremely thin steaks will frequently overcook before acquiring a good crust. Thus, using a thicker steak during the searing process will help you retain more of the perfectly cooked inside.


Sous vide eggs are cooked slowly and at a low temperature. This will result in slightly thickened but still runny yolks and barely set whites. You should also set the temperature to 62.5°C for 1 1/2 hours.


When cooking chicken liver, a Sous Vide Machine promises a more evenly cooked meal than the pan method. Therefore, this cooking process is ideal for soft liver and onions. Cook the liver sous vide for 45 minutes at 54.5 °C for the finest taste. If you want to add more flavour, season with salt and butter.


Thanks to sous-vide cooking, seasonal fruits have improved fragrances, flavours, texture, and have a longer shelf life. All fruits can be cooked at a low constant temperature. However, You must modify the cooking time and temperature based on their firmness. It’s also crucial to remember that fruit cooking times vary depending on how ripe the fruit is.


Vegetables, like steak, are excellent candidates for Low-Temperature cooking. Some people believe that sous vide vegetables are healthier. This is because they have less oil and fat added to them. Not only that, but the vegetables retain more vitamins and nutrients. To ensure softness, most sous vide veggies should be cooked at least at 85°C to ensure softness. However, this is ultimately dependent on the type of vegetable you are preparing.


Most grains are easy to cook sous vide. For this type of food, you will be using mason jars instead of vacuum sealer bags. In a Mason jar, combine the grains, water, and seasoning. Tighten the lid gently before placing it in the water. Cook the grains for 20 to 60 minutes, or until the grains have been cooked thoroughly.


Cakes and cookies aren’t the most apparent items to cook sous vide, but they turn out delicious. Desserts, in fact, are as consistent as other sorts of foods cooked in sousvide water bath. Like grains, you will have to use jars instead of vacuum sealer bags for these food items.

The best vacuum sealing machines for sous vide

Although vacuum zipper bags are designed specifically for sous vide cooking, food vacuum seal rolls work fine and still offer a very good way to cook sous vide.

Hans in Luck offers the widest variety of Vacuum Sealers (Cryovac machines) and far over 50 high-quality food vacuum seal bags and rolls.

All Hans in Luck Bags & Rolls employs a proprietary premium quality multi-layer foil with varying layer properties. Furthermore, LAVA is the only foil manufacturer that does not embed the structure in the foils.

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