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.