Choosing a Container

A good water bath is the foundation of successful Sous Vide cooking.

A container between 10 and 25 litres is ideal for most home cooking. Stock pots, plastic containers and small chilly bins all work well, provided they can safely withstand hot water.

A lid isn't essential but is highly recommended, particularly for long cooking sessions, as it reduces evaporation and helps maintain a stable water temperature.

Suitable containers include:

  • Stock pot
  • Polycarbonate containers
  • Plastic tubs
  • Small chilly bins

Tip: If your container doesn't have a lid, a silicone food lid can easily be trimmed to fit around your Sous Vide circulator.

Preparing Your Food

Most foods can be cooked Sous Vide, but a few simple adjustments will produce even better results.

Keep in mind:

  • Go easy on strong herbs and spices as flavours become more concentrated.
  • Use garlic powder instead of fresh garlic.
  • Add vegetables like carrots, onions and peppers after Sous Vide cooking, as they won't soften properly at lower temperatures.
  • Fresh, frozen and marinated foods can all be cooked successfully.

One of the biggest advantages of Sous Vide is convenience. Frozen steaks, sausages and seafood can often go straight from the freezer into the water bath.

Vacuum Sealing Tips

A good vacuum seal is essential.

Before cooking:

  • Check the seal is complete.
  • Add a second seal if you're unsure.
  • Leave extra bag length when sealing foods with marinades or liquids.
  • Chill marinades briefly before vacuum sealing to reduce the chance of liquid reaching the seal.

A properly sealed bag helps prevent leaks and keeps food fully submerged throughout cooking.

Cooking Times & Temperatures

Unlike traditional cooking methods, Sous Vide cooks food to a precise temperature rather than a specific time.

Once your food reaches the desired temperature:

  • It cannot easily overcook.
  • Tough cuts continue to become more tender.
  • The level of doneness remains the same.

For example:

Medium Rare = 56°C
Medium = 59°C

Sous Vide also cooks evenly from edge to centre, meaning no grey overcooked edges on steaks.

Food Safety

  • Keep water above 55°C when cooking meat.
  • Lower temperatures require careful timing.
  • If cooking for elderly people or anyone with a compromised immune system, always follow recognised pasteurisation guidelines.

Finishing Your Food

After Sous Vide cooking, remove the food from the bag and pat it completely dry.

If cooking meat or fish:

  • Heat a frying pan or barbecue until very hot.
  • Sear for 30 to 60 seconds each side.
  • You're only browning the exterior, not cooking the inside.

This creates the flavourful crust while keeping the perfectly cooked centre intact.

Beginner Tip

New to Sous Vide?

Start with something simple like frozen sausages or steaks.

Cook them in the water bath until done, then finish them in a hot frying pan or on the barbecue for colour. It's one of the easiest ways to experience how forgiving Sous Vide cooking can be.

Need More Help?

We're always happy to answer questions about Sous Vide cooking, vacuum sealing and choosing the right equipment. If you can't find what you're looking for, get in touch and we'll point you in the right direction.

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