How to Sous Vide for Beginners
Sous vide means cooking food sealed in a bag in a precisely temperature-controlled water bath, so it cooks evenly to an exact doneness. Seal the food, set the circulator to your target temperature, cook for the time your recipe gives, then sear proteins to finish.
Sous vide sounds technical but the idea is simple: cook food in a water bath held at an exact temperature, so it comes out evenly cooked to precisely the doneness you want, every time. Here is the beginner workflow.
The basic method
- Season and seal the food in a bag, a vacuum sealer or zipper bags via the water-displacement method.
- Set the circulator to your target temperature in a container or pot of water.
- Cook for the time your recipe gives, sous vide is forgiving on timing.
- Finish proteins with a quick, hot sear for colour and crust.
Temperatures and safety
Doneness is set by temperature, see the temperature & time chart. For food safety, follow tested time-at-temperature (pasteurisation) guidance, especially for poultry and long or make-ahead cooks, and chill cooked-and-stored food quickly, see how long sous vide food lasts.
Frequently asked questions
What equipment do I need to start sous vide?
An immersion circulator, a container or pot of water, and a way to seal food (a vacuum sealer or zipper bags using the water-displacement method). A fitted lid helps on long cooks.
Do I need a vacuum sealer for sous vide?
Not to start, zipper bags with the water-displacement method work. A vacuum sealer gives a cleaner, more reliable seal for frequent cooking and storage.
Why sear after sous vide?
Sous vide cooks evenly but does not brown. A quick, hot sear after adds the crust and flavour, giving edge-to-edge doneness with a seared exterior.