While any ingredient can be cooked using sous vide equipment, there are certain areas where the technique really comes into its own. The time window for perfectly cooked food is very small, but using a water bath means the window can be open as long as you like.
Steak – this is usually the first thing people use their sous vide kit to prepare. Steaks are notoriously difficult to cook accurately, but by heating the water to the exact temperature needed for rare, medium-rare or medium steaks, you can relax and just give them a quick sear in a pan to finish them off.
Eggs – perfectly poached eggs cooked inside their shell; creamy, slow-cooked scrambled eggs and jelly-like yolks are just a few of the things sous vide cooking can produce. These sorts of things are impossible using other techniques, making eggs the perfect example of just how unique sous vide is.
Fish – it's tricky to cook fish properly using conventional methods, and even harder to stop it flaking apart before serving. Cooking sous vide means fillets can retain their firm, meaty texture, fish won't dry out from hitting a hot pan and will retain all its delicious, briny flavour. Sous vide salmon is especially impressive; you can play around with temperatures to produce wildly different textures, and once it's cooked the fillets are still bright pink.
Tough cuts of meat – pork shoulder, brisket, beef roasting joints – these famously tough, cheap cuts of meat usually require cooking until they’re falling apart before they're ready to eat. But sous vide kit allows you to slice and serve these incredibly flavoursome meats with the tenderness of a fillet steak.