Recipe This | Sous Vide Starter Kit (2024)

Sous Vide Starter Kit. Showing you what Sous Vide Beginners start out with, so that you can keep your Sous Vide budget down, but still get the Sous Vide essentials.

Recipe This | Sous Vide Starter Kit (1)

Table of Contents

Sous Vide StarterKit

Can I assume that you’re reading this, because just like us,you’re starting out on your Sous Vide journey and need to know exactly what youneed in your Sous Vide Starters Kit?

Well that was us too and just like you, we Googled it andthere was so much choice in Sous Vide accessories that it was hard to know whereto start.

The main Sous Vide tools that you will need as part of your starter kit should include:

Sous Vide WaterBath

The Sous Vide water bath is where you’re going to be storingyour food as it cooks under pressure. You MUSTimagine that the size that you choose, is the limit to the size of the foodthat you’re going to cook.

If you plan on doing super sized racks of lamb, then maybe acommercial sized Sous Vide water bath, is more suited to you.

Or many people start their Sous Vide journey by using a largestock pot that is big enough to hold their food.

Here are a few SousVide Water Baths that we recommend:

Sous VideMachine

This is where it comes down to how much you’re willing tospend on a Sous Vide machine. There is just so much choice at different pricepoints.

The low end of the Sous Vide Machines would be the Instant Pot Precision Cooker. It has mixed reviews and I have noticed unlike their main electric pressure cooker, has a lot of bad press. I have recently read on Facebook Groups that those that use Amazon have come across a lot of fake reviews for it, though I haven’t read them so don’t have an opinion on this.

The middle end of the Sous Vide Machines would be Sous Vide Tools and their IVide Wifi Cooker. Looking at it there seems to be no different in its capabilities compared to the high-end ones. A bit like when you buy a supermarket own brand compared to the premium brand. Their company was created by professional chefs and it feels like you get the X Factor.

The high end of theSous Vide Machines would be the brands of Sous Vide that you will rememberinstantly without having to Google it. The ones that people talk about the mostand are respected in the industry.

Anova Sous Vide is the favourite among many people that I have spoken to so far, followed by Chef Steps Precision Cooker. Both are more than double the price of what the middle range Sous Vide sells for.

BUT the Anova brand and the Chef Steps brand never replied to my emails when I asked them more about their product, so I have very little feedback to share with you. Compared to Ivide that got straight back to me. I find the brands that have the best customer service, tend to have the better, more reliable product.

When choosing which Sous Vide Machine is right for you, askyourself if you want to test the waters with a mid-priced machine, or do youwant to go all out and start at the top end?

We have the IVide Wifi Cooker, we haven’t started using it yet, but it looks like a fantastic starting point. Also we have just been sent a top of the range Sous Vide machine by Vacmaster, it was this one that they sent the Vacmaster SV5.

Sous Vide VacuumSealer

You could probably go your first few weeks without a vacuumsealer and just blag it. I am frugal so I must admit that this has crossed mymind more than once. What if you bought meat or fish that is vacuum sealedalready?

You could buy prepared chicken in a creamy sauce, place itinto the Sous Vide Water Bath and not have to worry about having a vacuumsealer!

I would recommend that you do this for the first week or twoso that you can get used to your water bath and main Sous Vide machine first,then worry about the vacuum sealer. That way it won’t feel like such a big learningcurve once you get started.

Then when you’re ready get a good quality home style vacuum machine. This is the one that we are starting out with, but there is a LOT of choice!

A few other favouriteVacuum Sealers include:

There are of course more, and you’re truly spoilt forchoice.

Sous Vide VacuumBags

As well as a vacuum machine you will need bags to use with it. Many of the Sous Vide Vacuum Machines will include some bags to get you started. But you will still need a good supply available for when you run out.

Especially, as you’re doing trial and error and getting your head around the different Sous Vide recipes that you’re trying out.

Here are a fewsuggestions:

An important note – there are vacuum sealers for both commercial and private buyers. The bags that you choose must match the type of machine that you have. If you have a home us vacuum sealer, do make sure you get bags to match it.

Recipe This | Sous Vide Starter Kit (3)

Sous VideCookery Book

We’re starting our Sous Vide with two cookery books from theSous Vide Tools brand. It wasn’t until I had finished reading them that Irealised that I needed cookbooks.

You see it covers allthe basics that you need from day 1 such as:

  • What tools you need to cook the Sous Vide way
  • Food safety and understanding the dangers of what temperatures you cannot go below
  • General temperatures for lots of different types of food
  • Lots of unique recipe ideas
  • Loaded with tips for Sous Vide beginners

I would say the recipes themselves was a bonus and understandingSous Vide and having a collection of times and temperatures was what mattered.

I don’t want to cook gourmet food, but I do want to know howto cook chicken perfectly based on the size of my chicken breast. Especially,understanding how long to cook lamb and then being able to add my own marinadeor my own sides to the dishes.

Because as a food blogger, I find it impossible to follow arecipe to the letter as I always want to tweak it and make it my own. Therefore,having a quick reference of timings for my Sous Vide food is amazing.

The Sous Vide Cookbookswe tried and would recommend are these two:

Our Sous VideStarter Kit

This below is the starter kit that we’re starting out with:

Recipe This | Sous Vide Starter Kit (4)

Our Sous Vide StarterKit Includes:

Sous Vide Starter Kit Video

We have made a video showing you the exact Sous Vide Starter Kit that we have and what we are going to be using in our Sous Vide. It also includes a full unboxing and live demo.

Can’t Sous Vide Now? Then pin it for later!

Recipe This | Sous Vide Starter Kit (5)

Join TheRecipeThis.com Community:

Facebook Group|Pinterest|Twitter | You Tube

Plus, don’t forget to subscribe below to join our email newsletter with updates of our latest recipes, latest freebies, our cooking stories, plus much more:

Recipe This | Sous Vide Starter Kit (2024)

FAQs

What should I try first with sous vide? ›

Steak is held up as the best example of just what sous vide can do, so it's probably one of the things that you'll want to try first. It's heartbreaking when you leave an expensive piece of steak just a little bit too long and wind up making it tough and dry, but thankfully, sous vide takes away all the guesswork.

What is a disadvantage of sous vide? ›

Firstly, sous vide cooking can be time-consuming. In this method, the food is vacuum-sealed and then cooked in a water bath for a long time, usually several hours.

What's the best cut of meat to sous vide? ›

The sous vide method is perfect for almost any cut of steak, whether you decide to go for a classic ribeye or opt for a chunky porterhouse. However, it is important to note that you should choose a cut of meat that is 1 to 2 inches in thickness for the best results.

What is the best protein to sous vide? ›

The best meat to sous vide for 48-72 hours at 135°F (57°C) is beef brisket, while pork shoulder can be cooked between 24-36 hours at 165°F (74°C). Results are always tender and juicy, making for perfect leftovers in sandwiches, tacos, or any other dish calling for shredded meat.

Can you use Ziploc bags for sous vide? ›

Ziplock and Glad brand bags are made from polyethylene plastic, and are free of BPAs and dioxins. A good rule of thumb is that when a bag is rated as microwave safe (which requires FDA approval) you can use it for sous vide. Even Dr. Schaffner agrees.

Do I need to sear immediately after sous vide? ›

Searing usually improves the appearance of sous vide food, creating a greater contrast between the edges and center of precision cooked foodstuffs. Along similar lines, searing after sous vide generates a difference in the texture and flavor of the inside versus outside, which is MUCH more tantalizing to the tastebuds.

Can you overcook steak in sous vide? ›

For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy. If the recipe says to cook something for between one and four hours, it's probably not recommended to cook it for 12.

Does bacteria grow in sous vide? ›

A: Sous Vide Cooking Process

With improper food handling, some of the most dangerous bacteria can grow, such as salmonella and botulism. Safe food handling and hygiene standards should always be maintained. Food cooked at low temperatures for extended periods of time can cause bacteria to multiply rapidly.

Do I really need a sous vide? ›

Tools like immersion circulators and Sous Vide Supreme baths do make the process faster and easier, but they are not a requirement. You can sous vide without the machine—all you need is a digital thermometer and some plastic freezer bags.

Do major steakhouses use sous vide? ›

Do Steakhouses use Sous Vide Cooking Methods? Pre-cooking juicy steaks using sous vide is common in steakhouses across the United States. This might come as a surprise to frequent steakhouse customers, but using the technique allows chefs to cook great tasting steaks every time.

Do high end chefs use sous vide? ›

When you're working in a professional kitchen, there's no room for error, and things have to be done exactly by the book. This is where sous vide really comes into its own, allowing chefs an unparalleled level of control over their dishes.

Does Gordon Ramsay use a sous vide? ›

He doesn't seem to be an especially outspoken proponent of sous vide cooking, possibly due to a long-ago scandal where patrons of his restaurants felt cheated when they found out that their meals had been prepared in advance and heated up via this "boil in a bag" technique, but he does have a pretty dramatic method for ...

What does sous vide mean in English? ›

At its most fundamental level, sous vide cooking is the process of sealing food in an airtight container—usually a vacuum sealed bag—and then cooking that food in temperature-controlled water. In French, the term translates to "under vacuum," which makes sense.

Why is my sous vide meat tough? ›

Rare sous vide steak (120°F/49°C): Your meat is still nearly raw. Muscle proteins have not started to contract much and will have a slippery, wet texture. Chewier cuts, like hanger or flap meat, will be particularly tough at this stage. Fat has not yet started to render, so fattier cuts will have a waxy texture.

Do real chefs use sous vide? ›

For chefs, sous-vide is as important as p*rnography is to teenagers. It is a secret obsession that they can never get enough of. And unlike p*rnography, it is something that most people don't really understand, so they don't have to provide explanations to the outside world.

What are the best foods to sous vide? ›

The Best Foods To Cook Sous Vide
  • Tougher Cuts of Meat. What's important to remember here is that a 'tougher' or 'cheaper' cut of meat, doesn't necessarily mean a 'worse' cut. ...
  • Eggs. Eggs are one of the most popular foods to cook sous-vide for a couple of reasons. ...
  • Pork. ...
  • Lamb. ...
  • Carrots. ...
  • Filleted Fish. ...
  • Liver. ...
  • Fillet Steak.

Is it better to sear before or after sous vide? ›

When to Sear After Sous Vide. If you want good flavor and crust on your food, you will always want to sear it when it is done cooking. Even if you do a pre-sear, the crust itself will go away and can only be established by searing it after the sous vide process is over.

Do you start sous vide with hot or cold water? ›

Starting with warm water will help the sous vide circulator bring the water to the right temperature more quickly. Try a square vessel. Square is a much more space efficient shape than a circle. So with a square container, you'll have an easier time fitting both the circulator and the food.

How do you start sous vide cooking? ›

  1. Season Your Meat. As with all successful meat cookery, the first step is to season your protein, and season it well. ...
  2. Bag It (with Aromatics) ...
  3. Get a Good Seal. ...
  4. Set Your Temperature, Set Your Time, Start Cooking. ...
  5. Rest, Dry, and Sear (If You Need to) ...
  6. Serve (or Save)
Jan 24, 2018

References

Top Articles
Latest Posts
Article information

Author: Barbera Armstrong

Last Updated:

Views: 6098

Rating: 4.9 / 5 (59 voted)

Reviews: 90% of readers found this page helpful

Author information

Name: Barbera Armstrong

Birthday: 1992-09-12

Address: Suite 993 99852 Daugherty Causeway, Ritchiehaven, VT 49630

Phone: +5026838435397

Job: National Engineer

Hobby: Listening to music, Board games, Photography, Ice skating, LARPing, Kite flying, Rugby

Introduction: My name is Barbera Armstrong, I am a lovely, delightful, cooperative, funny, enchanting, vivacious, tender person who loves writing and wants to share my knowledge and understanding with you.