Sous Vide
A precision cooking method that holds food in a sealed bag in a temperature-controlled water bath for exact temperature results.
Sous vide (French for "under vacuum") is a cooking method where food is sealed in a plastic bag, immersed in a water bath held at a precise temperature by an immersion circulator. The water bath acts as a temperature clamp: the food gradually reaches the bath temperature and cannot exceed it, eliminating the possibility of overcooking.
How it works: Water is 25x more thermally conductive than air. A circulating water bath delivers heat efficiently and evenly. A steak at 131°F in the bath reaches 131°F throughout — zero thermal gradient. This is the most precise way to control doneness.
Time and temperature: Temperature controls doneness (protein denaturation). Time affects tenderness beyond what temperature alone achieves (enzyme activity, collagen breakdown). For most steaks, 1–2 hours at temperature is optimal. Beyond 4 hours, texture can become mushy.
The searing problem: The steak exits the bag perfectly cooked but with a pale, wet surface. A post-cook sear at the highest possible heat creates the Maillard crust. The challenge is adding crust without adding gray band — which is why patting dry and searing fast (45–60 seconds on screaming-hot cast iron) is critical.
Home equipment: A basic immersion circulator ($100–$200) holds temperature within 0.1°F — laboratory precision for consumer prices. Combined with a vacuum sealer or zip-lock bags with the water displacement method, it's a practical home cooking technique.