Sous-vide cooking

In short: Sous-vide means cooking vacuum-sealed food in a water bath at a constant, low temperature. This makes meat or fish especially even and juicy without overcooking.

In more detail: A thermostat (sous-vide device) regulates the water bath precisely to the desired core temperature, often between 54 and 65 degrees Celsius.

In detail

• Principle: The vacuum-sealed food never exceeds the water temperature, so overcooking is nearly impossible.
• Devices: Immersion circulators clipped to a pot, or dedicated water bath containers.
• Cooking time: The thicker the piece, the longer it takes to reach core temperature, often one to several hours.
• Searing afterward: For roasted flavor, the meat is briefly seared in a hot pan after the bath (garstufen-fleisch).
• Hygiene: Food should be fresh and eaten promptly or cooled quickly after cooking.
• Vacuum-sealing: With a vacuum sealer or the water displacement method in a zip bag.
• Eggs: Eggs too can be sous-vide cooked to a specific consistency (garzeiten-eier).