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Sous Vide
What is sous vide cooking?
Cooking sous vide is a cooking technique where foods are cooked under a vacuum in a water bath at a precise cooking temperature.
Submerging food in a sealed package into the water bath creates the perfect environment for an even and gradual cooking process, and because the water never goes above the desired temperature, we don’t have to worry about overcooked food!
The method of cooking is used for perfectly cooking and tenderizing cheaper, tougher cuts of meat. We love to smoke pork shoulder or brisket flat then sous vide for 30+ hours until it’s fall-apart tender.
It’s also exceptionally good at extracting flavor, like vanilla extract or cinnamon extract, and infusing flavor into alcohols, like Kahlua and limoncello.
The sous vide is also great at cooking vegetables while concentrating their flavor. Try my butter poached potatoes, or mashed potatoes, or green beans!
Probably my favorite use for the sous vide would be desserts. The cooking environment makes for incredibly easy creme brulee, cheesecakes, and even ice cream!
Learn more:
Check out my thorough my Sous Vide 101 post for all the information you need to get started!
Get inspired!
These recipes are tested in the Crave Kitchen, and I know you’ll love them as much as we do!