Modern Technique

Sous-Vide

Cooking under vacuum at precisely controlled temperature. Invented in 1974 by Georges Pralus for foie gras at Troisgros, refined by food scientist Bruno Goussault, now the standard in every Michelin-starred restaurant worldwide.

±0.1 °C temperature precision
1974 invented by Pralus/Goussault
10x more tender meat vs traditional
3 Michelin standard
Requirements
Immersion circulator BPA-free vacuum bags Chamber vacuum sealer Ice bath (for rapid chilling) Timer Core thermometer

In brief

[DEFINITION] Sous-vide

Sous-vide (French: "under vacuum") is a cooking technique where food is placed in airtight vacuum bags and cooked at a precisely controlled water temperature, typically lower than traditional methods. The technique guarantees exact doneness, maximum moisture loss of just 5-8% (vs 30-40% with traditional cooking) and complete reproducibility of every dish.

  • Temperature precision of ±0.1 °C versus ±15 °C with conventional cooking in an oven or pan
  • Moisture loss of just 5-8% versus 30-40% with traditional cooking, directly reducing purchase costs per portion
  • Pasteurisation at lower temperatures is possible, but requires longer cooking time in accordance with HACCP guidelines

Step-by-step method

  1. 1

    Prepare the product

    Portion and trim the product. Remove excess fat and sinew. Season inside the bag.

  2. 2

    Select the vacuum bag

    Choose the correct bag: BPA-free, FDA-certified food-safe, large enough for the product with 5 cm of space on each side.

  3. 3

    Add marinade and seasoning

    Add herbs and marinade to the inside of the bag. Never use raw garlic in vacuum: botulism risk at 4-55 °C.

  4. 4

    Vacuum seal the product

    Seal at chamber vacuum for delicate products (fish, vegetables) or 99% vacuum for meat. Check the seal for leaks.

  5. 5

    Bring water bath to temperature

    Turn on the circulator and set the target temperature. Wait at least 15 minutes until the bath is stable at the desired temperature.

  6. 6

    Calculate core temperature

    The water bath setting is the final temperature of the product. For meat 2 cm thick: allow a minimum of 1 hour cooking time per cm of thickness.

  7. 7

    Place product in water bath

    Place the product fully submerged. Use a rack or clip to prevent floating. Floating bags cook unevenly.

  8. 8

    Start timer

    Record the start time. Track both minimum and maximum cooking time. Exceeding the maximum time changes the texture irreversibly.

  9. 9

    Monitor water level

    Check the water level every hour. Evaporation is 1-2 cm per hour at temperatures above 65 °C. Add warm water if needed.

  10. 10

    Remove product from bath

    Remove the product on time. Serving immediately: proceed to step 11. Storing: place directly in an ice bath (0 °C) until core temperature drops below 4 °C.

  11. 11

    Open bag and pat product dry

    Open the bag and carefully remove the product. Pat dry with paper towels. Surface moisture prevents the Maillard reaction.

  12. 12

    Apply sear

    Heat a cast-iron pan or plancha to at least 230 °C. Sear the product for 45-90 seconds per side. No longer: the core temperature will continue to rise.

HACCP for Sous-Vide: Pasteurisation and Botulism

Sous-vide is the cooking technique with the most critical HACCP requirements in the kitchen. The combination of vacuum (anaerobic) and low temperatures creates ideal growth conditions for dangerous bacteria. Knowledge here is a matter of food safety.

Botulism risk with sous-vide

  • Clostridium botulinum grows anaerobically in vacuum bags at temperatures of 4-55 °C.
  • NEVER raw garlic, onion or leek in the bag at low temperatures.
  • NEVER more than 4 hours in vacuum below 55 °C without pasteurisation.
  • Immediate ice bath after cooking if not served directly.

Source: EU Regulation 852/2004 and NVWA Food Safety Guideline for Hospitality.

Frequently asked questions

What is sous-vide cooking?
Sous-vide (French: under vacuum) is a cooking technique where food is placed in airtight vacuum bags and cooked at a precisely controlled water temperature. The technique guarantees exact doneness to within 0.1 °C accuracy, minimal moisture loss (5-8% vs 30-40% with traditional cooking) and complete reproducibility of every dish.
What temperature for sous-vide steak medium rare?
For sous-vide steak medium rare, set the water bath to 54 °C. A steak 2-3 cm thick needs a minimum of 1 hour, maximum 4 hours. After sous-vide cooking, sear the steak for 45-90 seconds on a cast-iron pan at a minimum of 230 °C for the Maillard reaction and crust.
Is sous-vide safe? Botulism risk with sous-vide.
Sous-vide is safe provided HACCP rules are followed. The botulism risk arises because Clostridium botulinum grows in anaerobic environments (vacuum) at temperatures of 4-55 °C. Rules: (1) never more than 4 hours in vacuum at temperatures below 55 °C without pasteurisation, (2) never raw garlic in the bag, (3) immediate ice bath after cooking if not served directly, (4) minimum 60 °C for 45 minutes or 70 °C for 2 minutes.
How long can you store sous-vide in the refrigerator?
Pasteurised sous-vide products that are chilled in an ice bath directly after cooking and remain unopened in the original vacuum bag can be stored for 2-5 days in the refrigerator at a maximum of 3 °C. Non-pasteurised sous-vide products (such as salmon at 45 °C) should be consumed the same day. Always label: name, temperature, cooking time, date, chef.
What is the difference between sous-vide and traditional cooking?
The biggest difference is temperature precision and moisture loss. Traditional cooking in an oven or pan has a margin of +/- 15 °C. Sous-vide works at the exact target temperature with a margin of 0.1 °C. Moisture loss with traditional cooking: 30-40%. With sous-vide: 5-8%. The result is more consistent, juicier and more reproducible.
What equipment do you need for sous-vide?
The minimum equipment for professional sous-vide cooking: (1) Immersion circulator with 0.1 °C accuracy, (2) Chamber vacuum sealer, (3) BPA-free FDA-certified vacuum bags, (4) Large water bath or gastronorm container of at least 15 litres, (5) Digital core thermometer, (6) Ice bath for rapid chilling.
Why must you always sear after sous-vide cooking?
After sous-vide cooking the product lacks the Maillard reaction: the browning reaction that gives aroma, flavour depth and a crispy crust. This reaction occurs above 140 °C. Sous-vide temperatures always sit far below this threshold. The sear takes a maximum of 45-90 seconds at maximum heat (230 °C+) to limit core temperature rise.
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Informational disclaimer

The information on this page is intended solely for educational and informational purposes for hospitality professionals. KitchenNmbrs B.V. strives for accuracy and timeliness but cannot guarantee that all information is fully correct, complete or up-to-date at all times. Culinary techniques, scientific insights and food safety guidelines may change.

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Applying the techniques described requires professional expertise and training. KitchenNmbrs is not liable for damage, injury, illness or loss resulting from the application of information from this website without adequate professional guidance or verification. Every kitchen, every product and every environment is different: always apply your own professional judgement.

Food safety & HACCP

The HACCP guidelines, temperatures and storage advice on this page are based on Codex Alimentarius (WHO/FAO) as the global baseline standard and EU Regulation 852/2004. Local laws and regulations may differ. Always consult your national food safety authority for the applicable standards in your region:

  • Netherlands: NVWA (nvwa.nl)
  • Belgium: FAVV (favv-afsca.be)
  • Germany: BfR (bfr.bund.de)
  • United Kingdom: FSA (food.gov.uk)
  • United States: FDA (fda.gov) — FDA Food Code
  • EU general: EU Regulation (EC) 852/2004 on food hygiene
  • International: Codex Alimentarius CAC/RCP 1-1969 (revised 2020)

Allergens & dietary information

Allergen information is indicative. When in doubt about allergens in preparations, always contact the supplier or a certified allergological adviser. KitchenNmbrs accepts no liability for allergic reactions or diet-related harm.

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Sources and legal information
  • Bruno Goussault: Theorie et Pratique de la Cuisine sous Vide (1988)
  • Harold McGee: On Food and Cooking (Scribner, 2004)
  • Douglas Baldwin: A Practical Guide to Sous Vide Cooking (2010)
  • EU Regulation 852/2004: food hygiene
  • USDA FSIS: Safe Minimum Internal Temperatures

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