From the French for ‘under vacuum’, sous vide is a method of cooking where ingredients are sealed in an airtight bag and submerged in a water bath. This method not only ensures a constant cooking temperature, but allows the food to cook for long periods of time without losing any of its flavour or moisture. Sous vide machines have been a staple component of professional kitchens for many years, but these days are increasingly popular with the more adventurous home cook.
This collection of sous vide recipes offers some fantastic inspiration for making the most out of your sous vide machine. If you are a relative newcomer to the world of water baths try Paul Foster’s Poached duck with Brussels sprouts or Kevin Mangeolles’ Sous vide steak recipe - both recipes are easy to prepare giving you some good practice with your machine.
For something a little more technical try 40°C salmon by Paul Foster, which cooks the salmon at the precise temperature known to alter the fish’s texture, resulting in a melt in the mouth seafood dish. Luke Holder’s Sous vide chicken recipe is infused with flavours of lemon and thyme, while his stunning Sous vide pork belly is cooked for 24 hours, making the meat incredibly tender.