Sous Vide for Everybody

With sous vide cooking, you typically set the bath to the final internal temperature of the food. The food sits in the bath and slowly comes up to its ideal temperature without any danger of overcooking.

Chefs began to acquire sous vide circulators for their kitchens in the early 2000s. (Thomas Keller was one of the first.)

1–16 large eggs, chilled Salt and pepper 1 Using sous vide circulator, bring water to 167°F/​75°C in 7-quart container. Using slotted spoon, gently lower eggs into prepared water bath, cover, and cook for 12 minutes. 2 Meanwhile, fill large bowl halfway with ice and water. Using slotted spoon, transfer eggs to ice bath and let sit until cool enough

Crispy-Skinned Bone-In Chicken Breasts

Most tender cuts of pork, beef, and poultry will be fully cooked in about 1 hour, but they can stay in the bath for about 3 hours without much change to texture. When cooking delicate foods such as eggs or fish, which are often cooked at higher temperatures for less time, you’ll want to be extra-vigilant. Too much time for a poached egg can spell d

We spent a lot of time testing the perfect temperature and time for our soft-poached egg, and we found that 12 minutes at the (relatively) high temperature of 167°F/​75°C set the white just enough to be firm yet tender right out of the shell, while the yolk remained runny.

The low end of the range gives the ideal result in the least amount of time, and the upper end of the time range is the limit to which that food can be cooked without any negative impact. If a recipe does not have a range, it’s important to hit the exact target time.

Seared Duck Breasts

To “pasteurize” is to heat food to a temperature for a certain amount of time in order to reduce enough of the pathogens to deem it safe. We often pasteurize in sous vide cooking.