Sous vide is the process of vacuum-sealing food then cooking it to a very precise temperature in a water bath of a consistent temperature; in French, sous vide means “under vacuum”.
The beauty of sous vide is that it allows you to cook food to your exact preferred level of doneness every time. Another benefit of sous vide is food gets cooked in its own juices with no loss of moisture so it won’t dry out.
Due to these benefits, sous vide is a widely popular cooking method used by many high-end restaurants.
Cooking Times & Temperatures
When using Suvie for your own recipes follow our recommended cooking temperatures for Suvie:
Please note that some of these temperatures are lower than what the FDA recommends. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness. If you're pregnant, elderly or sick you should use extra caution. Even though these temperatures are lower than the FDA recommendations, sous vide is a widely accepted cooking method because the cooking times are generally long enough for "pasteurization" to make your food safe. Please use caution when cooking below the FDA recommended temperatures, you can always adjust your protein temperatures to what the the FDA recommends.
Additionally, because Suvie uses a broiler to finish your proteins, most of your proteins internal temperature will rise 5-10 degrees after you sous vide cook it. Because we always recommend this broiling step, this is why some of our recommended temperatures and times are on the lower side when compared to other sous vide methods. We always recommend broiling your Suvie proteins or finishing them with a sear in a pan.
How long should I sous vide for?
When setting the time for your sous vide proteins it’s important to consider the thickness of the protein you’re using. We recommend a minimum of 30 minutes per inch of thickness. But a good rule of thumbs is at least 1 hour for Chicken, Beef and any land based proteins and at least 30 minutes for sea based proteins. If the temperature is lower, the cooking time will get longer. With such low temperatures (compared to more traditional cooking methods), it takes a longer period of time to bring the internal portion of the protein to the recommended temperature. The beauty of sous vide cooking is that the temperature will never go over the temperature you set, so it’s impossible to overcook proteins.
How To Sous Vide with Suvie
The sous vide function of your Suvie can be found in the upper right cooking zone of your Suvie. This function works only when utilizing the Sous Vide & Multi-Zone mode and does not work when Slow Cooking or Broiling. You can use already vacuum sealed proteins, or seal them yourself. Place the sealed proteins in a Suvie pan, cover with water completely, and insert into the top right cooking zone of Suvie.
Place vegetables in a Suvie pan and insert in the top left cooking zone, and starches in the bottom right cooking zone. Set the temperature (based on your protein and preferred level of doneness) and time for your proteins, vegetables, and starches. My Cook works best when you have three components (protein, vegetable, and starch) that you want to cook independently of one another.
Why Do I Need to Add Water?
Foods must be vacuum sealed, placed in a Suvie pan, and covered with water to sous vide properly. Water is more efficient at conducting heat than air, which is why it’s important to cover vacuum sealed proteins completely with water for the best results.
Is It Safe to Cook in Plastic?
Generally yes, but please make sure to consult the manufacturers guidelines for any plastic you're using, and only use Sous Vide approved plastic bags.
Do I Have to Use a Vacuum Sealer?
When sous viding, it is important to keep the proteins in a bag with as little air as possible to ensure the protein remains completely submerged in water. For more information on vacuum sealing and alternatives to vacuum sealing check out our guide below.
You may find a white, chalky substance on your proteins after you cook them sous vide. This is a perfectly safe, water soluble protein called albumin that’s effectively the same protein that makes egg whites. The reason egg whites (also known as the albumen) turn from clear to white when they’re cooked are the albumin proteins.
You can easily remove this substance by rinsing your proteins under water.
While sous viding has many advantages, one drawback to cooking in a vacuum-sealed environment is that due to the lower temperature, broiling your proteins is more difficult to achieve. Suvie has a built in broiler to finish your proteins to perfection after cooking. For more information about browning, flavor compounds, and the importance of the Maillard-Hodge reaction check out our protein guide below:
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