Sous Vide
Delivering pro-level precision, consistency, and flavor, sous vide is a must-have cooking technique for every kitchen.
What is Sous Vide?
Sous vide, which means "under vacuum" in French, refers to vacuum-sealing food in a bag or ramekin and cooking it at a consistent temperature in water. This low-temperature slow cooking technique produces delicious results that are impossible to achieve through any other cooking method.
The Benefits of Sous Vide Cooking
Chefs have used this cooking method to guarantee consistency and time-efficient results, especially when serving large crowds. Here is an overview of the many benefits of sous vide cooking.
Consistent Results
Sous vide eliminates the guesswork in cooking, ensuring precise results every time. For example, to cook a medium-rare ribeye, set the water bath to 130°F, the exact internal temperature of a medium-rare steak.
Taste&Texture
By cooking food in its own juices, sous vide enhances natural flavors while maintaining tenderness, delivering melt-in-your-mouth results.
Moisture Retention
Unlike traditional methods such as grilling or pan-searing, where up to 40% of moisture is lost, sous vide locks in juices, keeping it succulent.
Flexibility
Sous vide holds food at the exact target temperature, giving you a much larger window before overcooking becomes an issue. It's a stress-free way to prepare meals without needing constant supervision.
What Do You Need for Sous Vide?
In the consumer market, there are different types of sous vide machines available, catering to a variety of preferences and cooking needs. Let's take a look.
Traditional Sous Vide Cookers
Traditional sous vide setups require multiple components, including an immersion circulator, container, vacuum sealer, vacuum bags, and clips or weights.
Typhur All-in-one Sous Vide Machine
The Typhur Sous Vide Station is the world’s first all-in-one sous vide machine, including all the components you need for sous vide:
Precise to +/- 0.05˚C (0.09˚F), with a 12.3-inch touchscreen and chef-guided recipes.
Durable, dishwasher-safe, and double-layered for 80% improved heating efficiency.
Compact, handheld, and magnetically charges with the circulator.
Food-safe and sous vide ready.
Prevents food from floating to the surface.
How to Sous Vide?
1.Season
Season your food with salt, pepper, herbs, and/or your favorite marinade.
2.Seal
Put the food in a vacuum-sealed bag.
3.Sous Vide
Cook in a water bath at the set temperature.
4.Sear
Pan sear or grill for a crispy crust.
1.Season
Season your food with salt, pepper, herbs, and/or your favorite marinade.
2.Seal
Put the food in a vacuum-sealed bag.
3.Sous Vide
Cook in a water bath at the set temperature.
4.Sear
Pan sear or grill for a crispy crust.
Sous Vide Cooking Time and Temperature
Sous vide cooking revolves around mastering time and temperature, as these two factors determine the final texture and flavor of your dish. The right temperature depends on your desired doneness: Medium-rare steak requires 129°F (54°C), for example.
Cooking time is more flexible but still crucial. Food must cook long enough to reach its target temperature and eliminate bacteria. However, many proteins have an upper time limit—after about 4 hours, especially with steak, their structure can break down and become mushy. For fish, the cooking time should be much shorter, typically not exceeding 3 hours from start to finish. A general guideline is to avoid holding foods longer at cooking temperature for double of the minimum cooking time (Sous Vide Professional).
Our recipes include time and temperature suggestions, as well as handy guidelines for popular dishes such as steak, chicken breasts, and veggies.
