How to Cook Sous Vide at Home

How sous vide works

Water circulates at the exact temperature you choose — for example, 55 °C for medium-rare beef tenderloin — and transfers heat evenly to the food. There are no doneness gradients: center and exterior reach the same temperature.

Cooking in a sealed bag keeps juices and aromas from evaporating or being lost in the pan. The result is maximum juiciness and absolute control of doneness.

Basic equipment to get started

You need an immersion circulator — Anova, Joule, or similar — a deep pot or heat-resistant plastic container, and sous-vide-safe bags or a vacuum sealer. A clip holds the bag so food stays submerged.

Professional vacuum is not required: the water-displacement method — seal the bag almost closed, submerge until air escapes, then seal — works well for most home recipes.

• 10–15 liter pot for immersion circulators.
• Food-grade BPA-free bags.
• Clips or weights to keep the bag under water.

Reference temperatures and times

Sous vide lets you repeat results: note what works. These values are common starting points.

For thick cuts you can extend time without overcooking; the upper limit depends more on texture than safety if you respect minimum temperature.

• Beef tenderloin: 54 °C (medium-rare) to 60 °C (well done), 1.5–3 hours.
• Chicken breast: 63–65 °C, 1–2 hours.
• Salmon: 50–52 °C, 30–45 minutes.
• Low-temperature eggs: 63–65 °C, 45–60 minutes.

Finishing and safety

Sous vide does not brown: after removing food from the bag, pat dry and sear in a very hot pan or with a torch for crust and Maillard flavor. This step is essential for red meats.

Respect maximum refrigeration times and freeze or consume soon. Cook at safe temperatures — chicken always above 63 °C — and chill quickly in ice water if storing for later.