Sous vide cooking has gone mainstream with affordable immersion circulators under $100. Here is how to get restaurant-quality results at home with this foolproof technique.
How Sous Vide Works
Food is vacuum-sealed and cooked in a precise temperature water bath. Since the water never exceeds your target temperature, it is impossible to overcook — every piece comes out perfectly done.
Perfect Temperatures
- Steak medium-rare: 130F for 1-3 hours
- Chicken breast: 150F for 1-2 hours (juiciest ever)
- Salmon: 125F for 45 minutes
- Pork tenderloin: 140F for 1-2 hours
- Eggs: 167F for 13 minutes (perfect soft boil)
Best Starter Equipment
Anova Precision Cooker ($80) or Joule Turbo ($100) are the best entry-level options. You also need vacuum seal bags or high-quality zip-lock bags with the water displacement method.
