Low-Temperature Sous-Vide Cooking: The Complete Beginner's Guide
You've probably already eaten an incredibly tender piece of meat at a restaurant, cooked pink from edge to edge, without any overcooked gray areas. The secret? It's not the chef's skill, it's low-temperature sous-vide cooking .
Long reserved for professionals, this technique is now accessible to everyone. Here's how to transform your kitchen into a Michelin-starred restaurant.
The principle: Absolute precision
Traditional cooking methods (pan, oven) are harsh: the outside is heated intensely to cook the inside. As a result, the outside is often overcooked when the center is perfectly cooked.
Sous-vide cooking changes the game. The food is sealed in an airtight bag and submerged in a water bath heated to the exact desired internal temperature (e.g., 54°C for rare beef). It's impossible to overcook or burn it.
The 3 essential pieces of equipment
1. The Vacuum Sealing Machine
This is the basic principle. You need to remove the air so that the water is in direct contact with the food (via the bag) and ensures even cooking. A simple vacuum sealer is sufficient to get started.
Starter Pack: Machine + Bags
Everything you need to seal your first meats before the big plunge.
View the package2. The Immersion Heater (The "Stick")
It's what heats and circulates the water. It attaches to any pot or gastronorm container. It maintains the temperature to within a tenth of a degree for hours.
Precision immersion heater (0.1°C)
Transform any saucepan into a precision bain-marie. Essential.
Discover the stick3. The container (or the saucepan)
For long cooking times (more than 2 hours), we recommend using a polycarbonate container with a lid, or insulating balls, to prevent water evaporation.
Cooking time: Some guidelines
- Perfect egg: 64°C for 45 min. (Creamy white, runny yolk).
- Salmon steak: 50°C for 20 min. (Unique melt-in-your-mouth texture).
- Beef fillet: 54°C for 1 hour 30 minutes. (Uniform pink color).
- Pork Belly: 65°C for 24 hours. (Confitted to the extreme).
The final tip: When you take the meat out of the bag, it will be cooked but pale. Sear it for 30 seconds in a very hot pan with butter to create a crust (Maillard reaction). Serve!
Ready to get started? Discover our complete selection of low-temperature cooking equipment .