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Sous vide is French for “under vacuum”. It is a method of cooking that involves sealing food in a plastic bag and submerging the sealed food in a temperature controlled water bath. This method allows food to be evenly cooked to precise temperature targets.
In order to get started, you will need an immersion circulator that will both heat the water and circulate it, ensuring even temperature distribution. The ChefSteps Joule Sous Vide circulator is a good option.
To effectively sous vide, as much air as possible needs to be removed from the plastic bag. You can accomplish this with a ZipLock bag using the water displacement method, a FoodSaver vacuum sealer, or with a vacuum chamber.
Methods for vacuum sealing food: