Sous Vide Guide

Sous vide (French for “under vacuum”) is a precision cooking method where food is sealed in a bag and cooked in a temperature-controlled water bath. Because the water never gets hotter than your target temperature, it’s nearly impossible to overcook—your steak comes out the same perfect medium-rare from edge to edge, every time.

How it works

• Season and seal your food in a vacuum bag or zip-top bag using the water displacement method.
• Set your sous vide water bath to the target temperature below and drop the bag in.
• Cook for the listed time—longer times within a range mostly affect texture, not doneness.
• For meats, finish with a quick sear in a screaming-hot pan or on the grill for color and crust.

Food safety

The times and temperatures below are calibrated for both doneness and pasteurization. Avoid going below 130°F (54°C) for meat held longer than a couple of hours, and chill or serve promptly after cooking.