Sous vide cooking

From the professional kitchen/restaurant, sous vide (pronounced sue-veed) is making its way into the home kitchen.  It’s a cooking technique that utilises a precise temperature control to deliver consistent results you would find in a high end restaurant. Restaurants have been using sous vide cooking for years to cook food to ensure the exact cooking levels are achieved. This technique of cooking recently became popular for budding chefs in the home, with the availability of affordable and easy-to-use sous vide precision cooking equipment like the Anova Sous Vide Precision Cooker shown below.

Sous vide means “under vacuum” in French which refers to the process of vacuum-sealing food in a bag, the food is then cooked to a very precise temperature in a water. This technique produces results that are impossible to achieve through any other cooking method.

Sous vide cooking is simple and can be achieved in three easy steps:

  1. Attach your precision cooker to a pot of water and set the time and temperature according to your desired level of doneness.
  2. Put your food in a sealable bag and clip it to the side of the pot.
  3. Finish by searing, grilling, or broiling the food to add a crispy, golden exterior layer.


The steak on the was cooked sous vide at 129ºF, while the steak on the was pan-cooked. As illustrated in the comparison below:

All thats needed to get started with Sous Vide cooking is a Sous Vide Cooking Device, Packaging for your food and a container such as a large pan to hold the food when cooking.

Neff offer a Vacuum draw which makes sealing your food easy, the NEFF chamber system is tailor-made to vaccum-seal Sous-vide recipes since intensified flavours highlight your finest ingredients and high-quality meat.  The NEFF vacuum-drawer is also great for sorting out portions, it turns into your practical helper for vacuum-sealed gravy, sauces, herbs, cut fruit and vegetables in appetizing portions to stock up your fridge and freezer.


Leave a comment