Everything has its own misconceptions. As the Sous Vide cooking method has risen in its popularity, the misconceptions are on the rise too. I see a lot of urban myths about this method and most of them are downright nuts.

French Sous vide cooking is a method that has evolved over more than 200 years and is used in most of the top restaurants around the world. If done properly following instructions there is no need to worry.

So now we can talk about some the misconceptions I have been hearing.


1. You need expensive equipment to cook Sous Vide

This is one of the most common things I hear about the style. But this comes people who don’t even bother to read anything about the method, which is most of them. There is no need for any fancy tools for French Sous vide cooking, you can start cooking with a thermometer, ziplock bags and a common pot. When I say this most people are surprised and say that it would take a lot more investment for French Sous Vide cooking.

2. Plastics bags can transfer harmful chemicals to food.

This one may be kind of true. But only if you are not using food grade plastic. In a recent research, it was found that most of the food poisoning in restaurants were caused by unhygienic handling of food.

According to a recent research, the safest plastics are used to make food grade plastics. These are the safest plastics. The researches in this field continue till this date and companies still try to increase the safety of their products.

3. Sous vide allows bacteria to multiply to a dangerous level

Downright nuts, this is was what I was talking about. I don’t know how people are coming up with these baseless claims. The temperature is well above pasteurization limits and this kills all pathogenic bacteria. There is no way you can think that this temperature will allow bacteria to multiply.

4. Sous Vide doesn’t leave anything for imagination

If you don’t have any imagination don’t blame that on the method. Even though the method is all about cooking something perfectly, it leaves enough room for you to decide the flavour. All the flavor lies on the ingredients you choose and the seasonings you use.

Someone wise once said only you can limit your creativity.

5. It always takes a long time to cook using the Sous Vide method

This is one, you don’t know is a misconception unless you actually know more about the technique. There are a lot of things you can prepare under a couple of hours. Even though it is slow cooking some things only need a small amount of time for cooking. Mashed potatoes are cooked under 45 minutes. You can even prepare fish, chicken or steak under an hour.

Remember there will always be people who oppose or makeup stories about good things. Always be sure clear your misconceptions with an expert.

Only a few people love to take effort for cooking a great meal. Most of us find cooking to be a hard task that we can’t avoid. But there are a special group of people who just love cooking. They know good food takes effort. And they are ready to take the extra effort. French Sous Vide cooking is one of the best cooking methods, it takes as much time and effort as its greatness.

Even though the method is simple enough, there are a few pitfalls that every beginner could overlook. Knowing there is the obvious way to avoid. So here are 5 blunders you should avoid in French Sous Vide Cooking.

1. Not being careful about Sous Vide pouches

The pouches used in French Sous Vide cooking are delicate and they need to handled nicely. If you are not careful with them it could ruin your whole cook. If the water gets into the pouch it will surely ruin your meal. So if you are dealing with food with sharp edges being extra careful never hurts.

Also leaving your food unattended for a long time will also be an issue. Especially for delicate meat like fish. If you don’t stir them from time to time all you get will be one giant piece of fish, instead of nicely cut fillets.

2. Placing eggs directly into the container

Eggs are one of the best food to Sous Vide. But most people forget that eggs are pretty fragile and cooking them without a pouch can be a disaster. The shell tends to crack while Sous Vide cooking and doing so without a pouch can be disastrous. So always use a pouch while cooking an egg.

3. Reduction of water level during the cook

Water evaporates during the cook. If you haven’t done anything to make the evaporated water to fall back to the container things can go wrong. There is a chance for your food to be half submerged in water and will not cook as you expected. Also, the machine can shut down due to low water level if you leave it unattended for a long time.

4. Overcooking food after the cook

Every cooking method is different. And it takes a lot of time and research to master one. So before cooking research and read a lot about other people’s experiences it can help you a lot. Food continues to cook even after stopping the cooking if you don’t give it an ice bath. Also, searing can overdo the food if you are not careful.

5. Not being careful about seasoning

Always remember Sous Vide is a lot different than other cooking methods. Seasoning is one place where the difference really shows. In most of the cooking methods, some of the seasonings are lost in one step or the other. So we always add extra to make up. But Sous Vide is completely different. There is no place to lose the seasoning everything just stays in the pouch. So if you add a bit more seasoning, as usual, it can ruin the food.

Every new method always presents new challenges. There are always pitfalls that everyone falls into. But there is no need to fall into the ones you can avoid. Always remember patience is the key and you can always learn from your mistakes.

French Sous Vide cooking is a pretty straightforward cooking method. But experts always does it better than you. So what is their secret? How are they always able to do it better than you? The most simple answer is the experience. As you do something over and over, you learn a few secrets. These secrets differentiate you from others.

So with this article, I present you some of the best secrets(you can call them tips.) about French Sous Vide cooking. Most of these may seem as big but they can surely make a difference.

1. Cover the water bath plastic wrap

The water bath is always kept at a steady high temperature. So water will be vaporizing always. If there is nothing to stop the vapour from going out, the water level will reduce and affect the cook. There is also a chance for the machine to shut down due to low water level. So always make sure there is no gap for the vapour to escape through.

2. Keep the plastic bag in the freezer for sometime before sealing

most vacuum seals draw air and moisture out of the bag. So moisture can come in the way of a perfect seal. If you keep the cover in the freezer before sealing moisture will set and the seal will be more controlled.

3. Sear the meat before vacuum seal

Most people advise you to sear the meat after the cook. But searing it lightly before the cook can bring out an amazing flavour. Most people don’t do this due to the extra effort needed, but if you want to take your food to the next level this is a must try.

4. Make sure the bag always stays immersed in water

This is more like an instruction than a tip. But we often forget to check upon the cook. The bag doesn’t always stay immersed and it affects the taste.

5. Insulate the water bath container with ping pong balls

This may seem crazy but this is one of the best tips here. If you are using a plastic wrap to insulate water bath use ping pong balls instead. They are flexible, less costly, reusable and easier to clean up.

6. Make sure there are no air gaps

People using ziplock bags should be careful about this. Airgaps can lead to uneven cooking. If you are using a vacuum sealer then this is not for you.

7. More time doesn’t mean better taste

People tend to Sous Vide food for a long time thinking that it will make it tastier. But this is not at all true, ultimately Sous Vide is like any other kind of cooking. If you cook too long it will be dry and tasteless. So cook according to the food.We also recommend that you make sure your best sous vide cooker is able to hold a consistent temperature through the cook!

8. Be careful with the vacuum sealer

Delicate meats can break down if you are not careful. The vacuum seal is powerful and if you are not careful with it the meat will suffer.

All these tips are very simple changes you can bring to your cook. These may not necessarily make you an expert. But it will surely make your food better.

French Sous Vide Cooking

November 9, 2018

French Sous vide cooking is very popular nowadays as it can povide you with the food just like the restaurants some precise procedure. The meaning of sousvide is under vacuum. The cooking is done under vacuum and it is a French procedure. The food is put inside a plastic bag and field by vacuum and then it is cooked by the water bath in precise temperature. The temperature is the main factor in this kind of cooking.

No other cooking procedure is as good as this. It allows to cook and serve restaurant grade palatable dishes. But nowadays by some very effective machines like sous vide, you can achieve quite easily.


There are three steps to do French sous vide cooking. the procedure is not so much complicated, and it is very easy for anyone to do this. The three steps are: –

  • STEP 1: You have to put sous vide cooker and set the temperature the water pot in it.:
  • STEP 2: Tell the food material is kept in plastic bags and sealed with a vacuum.
  • STEP 3: The packet is put in the water and let it be cooked in the required precise temperature.


This cooking procedure is very much effective if you want the food to be like a restaurant. the restaurant like food cannot be obtained by the conventional procedure of cooking so this procedure is really a hype right now to achieve that precise taste of food which cannot be made at home by the traditional recipes.

This process is needed for so many other reasons except the taste too like reduction of wastage, electricity consumption, the time taken etc. The wastage of different types of resources is less in this procedure as the precise cooking procedure followed and also we use precise temperature control so no extra electricity charges are there. and by French sous vide cooking, time is not wasted at all as the precise temperature is used to cook it.


The main advantage in this procedure is achieving the exact taste like the restaurant it cannot be done by the conventional procedure of cooking at home. So, this process is quite advantages for that reason. also, it is very environment-friendly as the wastage is less and electricity charges are lower because no exact precise temperature is set to cook the food. no extra cooking is done so that taste is as it is and not overcooked or undercooked. The exact taste of food is achieved by the French sous vide cooking procedure.


French sous vide cooking is so popular right now that everyone is talking about it and trying out New recipes by this procedure. it is a very efficient way of cooking and the perfect taste like a restaurant can be achieved by this. And that is the primary reason for so many people liking it.

This is the new era of cooking right after the traditional and conventional way of cooking all over the world.

French sous vide cooking is not really a new method. It has origins from the 1790s and since then it has grown and evolved. This growth and evolution are what made it what it is today. The growth was slow and the evolution was worth the time it took.

Today French sous vide cooking has grown in one of the most celebrated cooking techniques around the world. This growth only happened due to the taste, because in the end food all about the taste. Today chefs from all around the world use this technique in their kitchen. This shows that people are always ready to wait for good food. The extremely long cooking and unconventional cooking methods have always provoked doubts and conflicts. People have always opposed French Sous vide cooking as something dangerous for the cooks and also the people.

The problem with Sous vide was always about packaging. Every one usually opposed the idea of cooking food wrapped in plastic at high temperature and for a long time. But there are clear explanations to why the packaging used for sous vide is perfectly safe.

Sous vide starts with packaging the food without air in some container or pouch and cooking it for a long time in the water. Here we will be looking at different kinds of packaging used for sous vide cooking and explain why all of them are safe.

1. Plastic wrap

These are thin films of plastic used to cover food. In sous vide, it is used to cover the containers for not letting the moisture out. When you are using an immersion circulator for sous vide the containers needs to close with a plastic wrap. We do this because unless it is done, the water will evaporate and will be lost during the cook.

Plastic wraps are made using high-grade plastics. Even though they may look absolutely flimsy they are safe. Just make sure that you don’t use them to wrap the food unless it is absolutely necessary.

2. Ziplock bags

These bags are super popular. You can find them everywhere and also everybody uses them. They are simple plastic bags which are usually used to store items airtight. The bag has a very nifty locking mechanism which can keep the water out. So this can be used with or without vacuum packing. They can also be found in all kinds of sizes.

These plastic ziplock bags are also made with high-quality plastics. For years studies have been done on this kind of plastic for effect on the food inside under various extreme temperatures. But an effect was never found. But when the temperature is above 70-degrees Celcius (which is pretty high for sous vide) the bags are often compromised.

3. Sous vide bags

They are similar to ziplock bags but are able to withstand temperatures well above 70 degrees Celcius. The bags have super strong seams which make sure they never fail under high temperature.

They are also made from a similar high-quality plastic and they are proved not have any impact on the prepared food.