Sous Vide

Sous Vide: A Revolution in Home Cooking


Sous vide (“under vacuum” in French) is a technique that has been used in professional kitchens for decades, but has never been accessible to the home cook without spending thousands on lab equipment such as an immersion circulator.

Sous vide has a practical purpose for restaurants and large-scale catering, as it provides portion control advantages and can allow food to be held for hours without drying or overcooking. It also has creative molecular gastronomy applications, and is used by many top chefs such as Thomas Keller, Heston Blumenthal, Grant Achatz and Ferran Adria. In between large-scale and haute cuisine, there is the newer realm in which sous vide cooking is just breaking into the mainstream: that of the home cook.

The basic premise of sous vide is that you cook the item, vacuum sealed, in a water bath that is precisely the temp you want the finished item to be. (e.g., for red meat, 135 degrees for medium-rare.) So the entire thing, from edge to edge is uniformly the ideal temperature. As a result, everything from delicate fish to meat to vegetables is tender and retains the nuances of its natural flavor. The results are almost always strikingly superior to those of other cooking techniques.

In November, the Sous Vide Supreme – a sous vide countertop oven for the home chef – was released. It was created by Drs. Michael and Mary Dan Eades, two physicians (and published authors) who are experts in nutrition. The Drs. Eades, who favor a high-protein diet, had been using the sous vide technique at home, and in order to make it simple and accessible for the home cook, they created the Sous Vide Supreme. It is an elegant stainless steel-clad machine about the size of a bread maker.

For more information, and to purchase a Sous Vide Supreme, please visit Sur la Table, the exclusive retailer of the system by clicking the image below: