Cooking at Home Using Sous Vide

About Sous Vide Cooking

Sous vide is French for "under vacuum". In the US the term "Cryovacked" is often used instead of Sous vide. It is a technique where the ingredients are put in a vacuum-sealed plastic pouch, usually for a long time and cooked at a low temperature (usually around 60°C = 140°F). In some cases food is cooked for 24 hours or more. Although many excellent dishes can be prepared in under 30 minutes. The technique is currently being used by many of our top chefs including: Thomas Keller, Paul Bocuse, Joël Robuchon, Charlie Trotter, Wylie Dufresne Heston Blumenthal. Recently we have begun to see Sous vide cooking being adapted into the home kitchen (See recipes below).. See Science of Cooking Sous Vide

salmon sous vide


Salmon Sous Vide -- Salmon Roe, asparagus and chives 

see below for recipe

Sous Vide Recipes

Duck Breast Sous Vide with Roasted Potatoes, Sauteed Spring Onions and Mushroom Sauce
Parmesan Crusted Chicken Sous Vide, Celery and Mushroom Truffle Sauce
Sous Vide Lamb Rib Eye, carrots, brussel sprouts, turnips and pea shoots with a mustard persillade sauce
Sous Vide Carrots -- Honey Glazed-- with Grated Ginger Snaps and Crispy Carrot Tops
Sous Vide Rack of Lamb with Shiitake Mushroom, Kale, Carrots and Golden Nugget Potatoes
Butter Poached Chicken Sous Vide Stuffed with Truffles, Leeks, Shitake Mushrooms and Crispy Chicken Skin

Sous Vide Pork Chop Crusted with Shitake Mushroom, Japanese Eggplant, Zucchini and Miso Butter Sauce
Sous Vide Rack of Lamb with Shiitake Mushroom, Kale, Carrots and Golden Nugget Potatoes
Salmon Sous Vide -- Salmon Roe, asparagus and chives

Monkfish Liver Sous Vide with Red Wine and Port Reduction, Pearl Onion, Shitake Mushrooms and Microgreens
Wild Striped Bass belly and cheek meat cooked sous vide with brussel sprouts and duck broth
Chicken Thighs Sous Vide Stuffed with Julienne of Vegetables and Sauce Reduction, Black Truffle

Featured Cooking Techniques

Science of Cooking

Our sister site Science of Cooking explains the science behind what goes on in the kitchen. Read about:

 cooking osso bucco with a pressure cooker
Science behind pressure cooking
Why food turns brown when cooked?
What is Caramelization?

What is molecular gastronomy?
Home Page for Science of Cooking

Techniques in Modern Cooking

Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. techniques in modern cooking

Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines. See Techniques in Modern Cooking