Sous vide

Sous vide is a precision cooking method for achieving tasty, healthy and particularly tender meals.

The sous vide method

  • The sous vide cooking allows for even and precise results while preserving the meat’s nutrients. Making individual portions reduces cooking time.

  • Adding a selection of aromatic herbs can replace the need for additional broth or fat. Because the meat is cooked in a bag, its juices are locked in, making it more flavourful.

  • For best results, use sous-vide cooking bags (or Ziploc-type bags, if the appliance allows for it).

  • Immerse the sealed bag in a water-filled container and secure the sous-vide cooker (thermocirculator). Program the cooking temperature and time.

  • To remove the air from the bag without a vacuum sealer, slowly immerse the unzipped bag in the water. The pressure from the water will force the air out of the bag. Zip the bag before submerging it completely.

  • Cooking time may be extended to increase meat tenderness. The meat will be fully cooked after 2 hours but will be even more tender after 12 to 24 hours. Once the meat is sealed in the bag, it can be left to cook unattended.

  • Once it is cooked, the meat can be seared in a skillet or on the BBQ for extra flavour and colour.

Cooking basics

The thermometer is a cheap and easy to use tool that allows you to always have the right temperature according to your tastes.

  • Medium-rare

    The meat’s internal temperature must reach between 60 °C and 64 °C (140 °F and 147 °F)

  • Medium

    The meat’s internal temperature must reach between 65 °C to 69 °C (149 °F to 156 °F)

  • Well-done

    The meat’s internal temperature must reach between 70 °C and 74 °C (158 °F to 165 °F)