If you’re a keen home cook, chances are you’re quite clued up on the latest food trends and cooking techniques out there. If you’re the kind of person who watches Masterchef, you may well have heard of sous vide cooking before.

If you haven’t, sous vide cooking is becoming more and more popular with home chefs these days, having been used by professional chefs since the ‘70s. The method essentially involves vacuum sealing food in bags and then cooking it in a temperature controlled water bath. It is actually incredibly easy to master and produces amazing results.

So if you haven’t tried it before, we thought we’d let you know a few reasons why you need to give sous vide cooking a try yourself at home.

Perfect results

The sous vide method of cooking allows you to achieve consistently perfect results time and time again, and your food will come out looking and tasting restaurant perfect. This is a great way to impress dinner guests, and also just really satisfying to do for yourself.

The temperature controlled water bath means that it’s pretty much impossible to over or undercook your food, as the bath is heated to the exact temperature that your food needs to reach. Usually, this is lower than the usual temperature you’ll use if you cook food in an oven or on the grill, and you leave it to cook for a longer period of time.

The great thing about this is that once the water has reached the right temperature, it then maintains this for as long as you need it to. The food is unable to get any hotter or cooler than the water bath surrounding it, so you don’t need to worry about mushy veg or overcooked steak.


It may sound like a bit of a daunting task to those who are not familiar with sous vide, but in actual fact, it is a really simple and convenient way of cooking that can save you a lot of time and effort.

You simply need to seal the food, set the temperature you require, and leave it to cook. Cooking doesn’t get much more straightforward than that! And you don’t need to worry about figuring out the temperature for yourself, you can use a calculator like this one from Sous Vide Tools.

In terms of sealing your food, you can invest in a vacuum sealer, or you can use the water displacement method if you’re just starting out, meaning that all you really need to invest in is the circulator itself!

The great thing is, that unlike cooking on a hob or in the oven, with sous vide cooking you don’t need to constantly check on your food or turn it over to ensure it cooks evenly. You can just walk away and let the water bath work it’s magic, knowing that it will be perfectly cooked through and through without you needing to intervene.

Amazing flavour

The main reason why people cook sous vide is, of course, the fact that it produces flavours that are far superior to those produced by many other cooking methods.

Since the food is sealed in a bag, the natural juices which usually evaporate of escape are retained and almost work as a marinade as the food slowly cooks in its own juice. Any added seasoning has much more of a chance to work its magic, and flavours are refined.

Not only this, but it doesn’t dehydrate or lose its form. There is none of the shrinkage that you may be used to from other cooking methods, and it also means that cheaper cuts of meat can be transformed into mouth-wateringly succulent delights!

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