Sous vide cooking is a relatively new technique to arrive in the home kitchen. French for “under vacuum” because it often involves sealing food in plastic, sous vide allows you to cook food gently in an automatic water bath to the perfect temperature. The technique has trickled down from experimental fine-dining restaurant kitchens to everyday home cooks precisely because it’s an easy, convenient, and hands-off way to cook. From the perfect seared steak to crème brûlée with the ideal consistency, sous vide makes cooking easier and more foolproof, taking away all the guesswork and giving you back free time.
A thorough front section explains sous vide cooking and where it originated, offers how-tos and what-you’ll-needs including our picks for the best sous vide devices, and a Q&A that will make you a sous vide savant.
Guaranteed-to-work, hands-off recipes include: Soft-Poached Eggs, Fruit-on-the-Bottom Yogurt Cups, Crispy-Skinned Bone-In Chicken Breasts, Easy Boneless Turkey Breast (extra white meat for Thanksgiving!), Butter-Basted Rib-Eye Steaks, Porchetta, Spiral-Sliced Ham, Miso-Marinated Salmon, Spanish-Style Spicy Shrimp with Olive Oil and Garlic, Perfect Asparagus with Tomato-Basil Vinaigrette, Overnight Steel-Cut Oats, Upside-Down Cheesecake Cups, and more.