Three Beginner Tips for Sous Vide Cooking

Sous Vide Cooking
Image: sous-vide.cooking

In 2016, Trey Sned founded Harmen & Co., the West Palm Beach, Florida-based men’s clothing brand that he leads as chief executive officer and creative director. Outside of his professional life, Trey Sned loves to cook and owns a sous vide cooking system.

Sous vide is a cooking method whereby you place your food in sealable bags before cooking the contents of the bag in hot water. For those new to sous vide cooking, here are three tips to make your early attempts a success:

1. Zipper-Locking Bags – Though vacuum-sealed bags are best for sous vide cooking, you can get started using zipper-locking freezer bags. To get them as airtight as vacuum bags, place your food in the bag and seal all but an inch of the zipper. Then, place the bag in a tub of water. As you push the bag down, the water will push out any remaining air in the bag. Seal the last bit of zipper just before the entire bag is submerged.

2. Temperature – Keep in mind that even with a sous vide system, different types of meat will require different cooking temperatures and times. Where time is concerned, you must also consider the thickness of your meat. For example, a thin flank steak will take a less time to cook than a thick cut of filet mignon.

3. Finishing – Many sous vide meats require finishing in a pan. Avoid the gray band found on overcooked meat by ensuring your pan is already at the ideal temperature prior to putting your meat in it. The goal is often just a quick searing, so the meat should be out of the pan almost as quickly as you put it in.