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Cooking the Food

Appears in
At Home with Sous Vide
At Home with Sous Vide

By Dale Prentice

Published 2013

  • About
Your water bath should be used in the same way you have always used your oven. Preheat it to the correct cooking temperature before placing the prepared pouches in to the water. Make sure that there is good water movement between the pouches so that every surface has direct contact with the heat transferred from the water.
If your bath is not stirred, move the vacuum pouches around with tongs after 10 minutes to make sure that you have not trapped any cold spots—but remember that even water at 50°C/122°F is quite hot. The only food that does not require sealing in a vacuum pouch for cooking is eggs in their shells.

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