Steak, pork chops, chicken breast, eggs, you name it - if you can sous vide it, you can work it. Once you learn how to sous vide your favorite meals, it will be harder for you to cook anything otherwise. If you are ready to jump on the sous vide cooking train, then this is the page for you. Here you can learn how to sous vide a steak, a nice slice of pork, a juicy piece of salmon, and even some laid-back Sunday breakfast eggs - all just in a few easy steps and a lot of sitting back and relaxing. This is the ultimate how to sous vide guide for you.

What is Sous Vide?

Let's start with the basics: What is sous vide? Sous vide cooking is a cooking technique that was once limited only to the pros, conducted in numerous five-star restaurants by professional cooks and chefs. Now this easy and impeccable method has evolved into a popular home cooking soiree with quite affordable cookware and easy-to-follow recipes. Want to learn how to sous vide at home? Look no further.

Meaning "under vacuum" in French, sous vide is a cooking method that combines the process of vacuum-sealing food in a special, air-free bag and cooking it at a specific water temperature, for a specific amount of time. The water is placed in a cooker which usually resembles a small bath intended for kitchen use only, and the temperature and time is then adjusted via a special sous vide cooker that conducts the majority of the hard labor for you. This method helps you achieve results that would not be possible to achieve with any other cooking technique.

What Will I Need: Sous Vide Cooking Equipment

As you might have already guessed, cooking the perfect dish with the sous vide method requires proper equipment and high-quality material. You will need a large bath-like container to hold your water, vacuum-sealed or zipper-locked cooking bags, the necessary ingredients for your dish and of course, the star of the show, the Saki Sous Vide. Before diving into the recipe, make sure that all of your equipment is right by your side for an effortless and fast cooking experience.

How to Sous Vide: The Basics

Despite its extravagant name, sous vide cooking is actually a lot easier than cooking a-la bain-marie or in a pressure cooker. Say you want to learn how to sous vide chicken. There are 5 simple steps you need to follow to produce the ultimate chicken breast recipe that everyone will die for.

1.Preheat your cooker

Start by preheating your sous vide cooker to the desired temperature. Before adding your chicken, you have to make sure that the water bath has come to the exact temperature that you have indicated. To achieve this, simply place your sous vide machine inside the pot, set the numbers and turn it on.

2.Season your chicken

For a better taste, try to choose a skin-on, bone-in type of chicken breast. Generously season it with salt and pepper and any other spice of your liking. In case you want to use aromatics such as basil, coriander, or thyme, now is the time to add them as well.

3.Put the chicken in vacuum-sealing bag

In order to correctly bag the chicken breast, fold the top of the vacuum bag back over itself first, and form a sort of a neat cuff. Afterwards slide the chicken breast through the mini pocket, thus ensuring that the chicken juice will not be getting on the edges of the seal, avoiding contamination. 

4.Seal the bag

You can use a special vacuum sealer or simply adjust the bag with the displacement method, if you choose to use a zipper-lock type bag. Saki’s Sous Vide mobile app precisely explains how to correctly seal the dish before sending it off into the cooker.

5.Start cooking

Submerge the bag into the water bath while making sure it is not blocking any of the input or output parts of the cooker. You will know that you have properly sealed the bag and done everything right when the vacuum bag sinks right away.

6. Remove the chicken when time is up

Once your sous vide cooker indicates that the chicken is done, remove the bag from the bath and the chicken from the bag. Now it is time to continue cooking your chicken breast on the pan you prefer; be it stainless steel skillet or teflon pan. Voila! 

Sous Vide Cooking Time & Temperature Tips

The key to the perfect sous vide dish is all about setting the precise time and temperature. These two main factors are what makes you achieve the final taste and texture of the meal. It is important to select the right temperature according to the aimed doneness. Although not as strict as the temperature, setting the time on the sous vide cooker is also an important factor when mastering this technique. It is best to remember that no matter how it is cooked, every animal protein has a maximum limit for cooking time, and when that limit is exceeded, the structure starts to break down, resulting in a mushy and soft piece of meat. When cooking meat, it is especially important to follow these guidelines for a delicious outcome. A few common temperature examples are between 120°F (49°C) and 156°F (69°C) for tenderloin steak, between 150°F (66°C) to 160°F (71°C) for chicken breasts and between 145°F (62.8°C) to 165°F (73.9°C) for pork ribs.

Another important tip when  cooking sous vide is letting the meat rest after it is done. Once your chicken, steak or pork is cooked right up to the desired temperature, do not forget to take it out and let it rest in the bag for at least 15 minutes or so. It is known that this lets the protein soak up the seasoned juices in the vacuum bag, adding a unique flavor and moist to its finish.
It is safe to say that the answer to the " How to use a sous vide machine?" is relatively smooth and easy; as long as you have the right equipment and a high-quality sous vide cooker. Enjoy!