Everything sous vide

Sous vide? Yes please! Not just for your perfect steak. You can also prepare vegetables and desserts sous vide without any problems. Everything cooked evenly, everything full of flavor and everything juicy. That’s why everything sous vide!

Sous vide is a way to make a perfect steak. That has been known for some time. But actually, you can prepare anything this way. A pulled chicken sandwich, mashed potatoes and even your grandmother’s poached pears can be recreated sous vide.

What is your favorite Japanese dish?

Hot-water bath
It’s not that difficult. You need a large bowl, pan or plastic container, anything goes. As long as you can put a sous vide stick in it. A kind of heating element like the one you also have in your kettle. You set the temperature, put the stick in the water and there’s your hot-water bath. Not boiling hot—in fact, the water has a relatively low temperature. As a result, the product you are preparing never gets hotter on the inside than the set temperature: success guaranteed. No more ‘burnt on the outside and still raw on the inside’.

Vacuum-sealed for success
Good vacuum sealing is crucial to the success factor, though. You can have meat vacuum-sealed at the butcher’s; if you want to get started with vegetables, it’s useful to have your own vacuum sealer. In any case, when you vacuum-seal things yourself, you can also add extra flavors, which infuse the product during cooking. With sous vide, vacuum-packed food is cooked slowly in this warm-water bath. The number of degrees and minutes depends on what you are preparing. There are countless tables with temperatures and cooking times for different preparations. From steak to beets.

Vegetables
Beets? Absolutely. You can also prepare vegetables this way. From asparagus to sous vide mashed potatoes. There are plenty of reasons: vacuum-sealing preserves juiciness and allows marinades to be absorbed well. You can also prepare vegetables well in advance when cooking for a large group. And even if you do it at the last minute, once they are in the water bath, you don’t have to worry about them anymore and can calmly enjoy your aperitivo. For a crispy exterior, put the vegetables on the grill briefly afterward.

Sous-vide dessert
Say what? Absolutely—the dessert can be sous vide too. Crème brûlée works well in the hot-water bath. Just make sure you use sealable jars. Old-fashioned preserving jars work perfectly. You can also use them for sous vide cheesecake. Cheesecake? Yes, really. Anything is possible.