Is sous vide good for beginners?
I think most sous vide cookbooks, etc. are also intended for non-novice cooks. Sous vide is mainly a Lees meer
What do chefs think of sous vide?
Daniel Dennenberg
2025-10-09 08:41:05
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Heston Blumenthal is een beroemde chef en een van de vele sous-vide fans.
Hij zegt: "Sous-vide koken is de grootste vooruitgang in de kooktechnologie in decennia."
Jenna Bloemendaal
2025-10-09 07:08:51
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Professional chefs around the world are chuckling to themselves and wondering where the rest of us have been for all these years.
Renowned chef Heston Blumenthal even said that sous vide cooking is the single greatest advancement in cooking technology for decades.
Sous vide has been commonplace in professional kitchens since around the 1990s.
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What is the first thing I should make in my sous vide?
A steak is 100% the #1 thing you need to make with the sous vide. Steak Should Be The First Thing Y Lees meer
Juul Aslan
2025-10-09 07:07:28
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I believe that not everything is better with sous vide.
Some people think sous vide is completely overrated; it can't do anything that you can't do with traditional cooking.
Then there's the camp who thinks you should sous vide everything.
I think a lot of people are disappointed when they cook fish with sous vide.
Some Sous Vide Fish DO Work Well
I personally think sous vide makes a flavorful poached fish really, really good.
However, if you want the more pan fried or grilled fish then cooking it sous vide isn't the best way to go.
Jet Postma
2025-10-09 06:10:59
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Brooke Williamson: I’m a big fan of using sous vide to perfect an egg yolk.
Gerald Sombright: The benefits are endless in producing textures and doneness through prolonged cooking times.
Sheldon Simeon: Cooking sous vide is just another tool that opens up so many new possibilities.
John Tesar: Sous vide is revolutionary in that you are able to reinvent classic recipes by creating new textures and a different mouthfeel to traditional dishes.
Brooke Williamson: Vegetables are great for sous vide.
Jim Smith: My biggest piece of advice is to jump in, do a little research, find a recipe that you like, and go for it.
Gerald Sombright: Sous vide is amazing for breaking down collagen in meat structure.
Sheldon Simeon: It broadens the horizons of ingredients, giving them new flavors and textures only achievable with sous vide.
John Tesar: It is also great for tenderizing and emulating slow and low cooking, such as BBQ or braising.
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How to sous vide for beginners?
To cook sous vide, you will need a sous vide circulator, a vacuum sealer or zip-top freezer bags, an Lees meer
What is the downside of sous vide?
Although cooking food in vacuum packaging reduces post-processing contamination, pathogens present i Lees meer
Jake Dircken
2025-10-09 05:16:13
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I want a kitchen to feel like a kitchen, not a lab.
I want to hear the steak sizzle as it hits the pan.
I want to smell the chicken roast.
I want to pinch the lamb racks to check for doneness instead of inserting a probe and waiting for it to beep when the temperature hits 54C.
Sous vide cooking relies less on skill and more on adhering to process.
One of my chefs at school described a meal he had eaten at a Parisian gastro restaurant in Paris as ‘too uniform, too uninspiring and barely warm’.
Bart van den Velden
2025-10-09 04:10:54
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For chefs, it’s just plain lazy.
I immediately assumed that the chef is lousy, having to depend on a machine, and not showing any cooking skills.
It is lazy and unprofessional for a chef to sous vide many dishes, it also shows the lack of range of their culinary skills.
When you sous vide a meat, the sinews break down; and that’s why sous vide-d meat, offering no bite, is so soft, melts in your mouth.
Sous vide should be the last resort for a chef.
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Can I use a Ziploc bag for sous vide?
However, you shouldn’t use a single Ziploc bag when cooking in water temperatures above 158°F becaus Lees meer
What are common sous vide mistakes?
Always keep raw and cooked food separate, and never use the same cutting board or kitchen utensils f Lees meer