Think sous vide cooking requires expensive gadgets and professional equipment? Think again! With just a pot of water, a thermometer, and some zip-top bags, you can achieve restaurant-quality results right in your kitchen. In this guide, we’ll show you how to master the art of sous vide without the fancy gear and share some of the best flavour pairings for meats and vegetables to elevate your dishes.
What is sous vide?
Sous vide is a French technique that cooks vacuum-sealed food in a water bath at a consistent temperature. Translating to “under vacuum” sous vide is a great technique for making slow-cooked and juicy foods. The temperature of the water bath is much lower than the temperatures used for roasting or baking, and the vacuum-sealed bag helps trap the food’s natural juices without overcooking it. This results in enhanced flavour, aroma, tenderness, and texture. It might take much longer than your average roast or stew, but boy oh boy, the result of this technique is unmatched.
How to sous vide without equipment
Sous vide has been perfected over the years, so much so that many companies have manufactured specialised equipment: an ultra-modern water bath that’s temperature-controlled with timers. All a cook or professional chef needs to do is switch it on, vacuum-seal the specific food, and drop it in the water bath. Very impressive!
But you don’t need a fancy piece of equipment to sous vide your next duck breast or beef short rib. Just as many cooks and professional chefs did before, you can sous vide dinner without all the bells and whistles: all you’ll need is a digital thermometer and some plastic freezer bags!
Prepping the ingredients
Flavour combinations
Stick with your favourites. What usually works in a roast or slow-roast will work well in a bag, too. But, if you’re looking for some inspiration, here are a few examples of popular flavour combinations you can experiment with:
Meats
- Chicken: Lemon, thyme, garlic, rosemary, paprika, black pepper, miso paste, lemongrass, masala blend
- Beef: Black pepper, garlic, rosemary, smoked paprika, thyme, oyster sauce
- Pork: Sage, garlic, mustard, fennel, brown sugar, soy sauce, ginger, fermented soy bean paste
- Fish (salmon, cod): Dill, lemon, lemongrass, chillies, garlic, ginger, parsley, white pepper, soy sauce
Vegetables
- Carrots & parsnips: Honey, thyme, rosemary, black pepper
- Asparagus: Lemon zest, garlic, olive oil, black pepper
- Potatoes: Rosemary, garlic, thyme, paprika, soy sauce, butter, sage, masala blend
- Zucchini & Bell peppers: Basil, oregano, garlic, chilli flakes
Filling & sealing the bag
Fill a plastic bag that can be vacuum-sealed (if you have the machine) or a good old zip-lock freezer bag with your preferred protein or veggie and flavour combination. Don’t mix and match proteins with vegetables, as they cook at different times and slightly different temperatures. Start with one as you master this technique.
If you don’t have a vacuum-seal machine and you’re using a zip-lock bag, use a straw to suck out as much air as possible before sealing it. Any air left inside the bag might expand and pop in the heated water bath.
Start the sous vide process
Once you’ve prepped your sous vide bag, you can now start!
- Prepare the water bath: Fill a stock pot (or any large pot you’ve got) with water. Leave enough room at the top so the water won’t overflow once you pop your bag inside.
- Heat the water: Heat your pot on a medium-low heat until it reaches the desired cooking temperature. Use this sous vide time and temperature guide to help you find the right combo. Keep your digital thermometer close to keep an eye on the water bath’s temperature (try clipping it to the side of the pot for quick check-ups).
- Place bag in bath: Gently drop in your goodie bag. Because it’s not at the right temperature, you’ll have to bring the water back to the desired temperature.
- Start the timer: Once you’ve brought the temperature back up, start your timer.
- Sear: Once cooked, carefully remove the bag and open it. Place a skillet on medium-high heat to prepare it for searing. To enhance the flavours even more, and make the food look appetising, sear it in the hot skillet with a touch of oil or butter. Just a few minutes on each side will do.
- Serve!
