How To Cook Sous Vide With Only A Ziplock Bag And Boiling Water

Sous vide cooking has always been something best left to the pros, or to the most intrepid of home cooks. But the practice of cooking food sealed in airtight plastic bags in a water bath — which ensures items are cooked evenly and retain moisture — is not that difficult with a little bit of training. And contrary to popular myth, you don’t need a fancy machine to do it. Here is a video from our friends at ChefSteps that describes what sous vide cooking is and how to cook sous vide using a Ziploc bag and a pot of water and a digital thermometer.

They also have a smart way to illustrate proper sous vide cooking temperatures (which can be difficult to nail) using a whimsical world map. As a general rule of thumb, fish cook in cooler waters for shorter periods of time, while tough cuts of meat require more cooking time. Items in some groups, like tender meat cuts, vary more by cooking time, while others (shellfish) are differentiated more by cooking temperature.

How To Cook Sous Vide With Only A Ziplock Bag And Boiling Water

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