Sous Vide Saturday

Growing up, the most used kitchen gadget in my mom’s kitchen was a Cuisinart food processor. To call it well loved would be an understatement. Over two decades of regular use left the work bowl scratched and cracked, but the mechanical click of the front switch never failed to set the motor in motion with its comforting whiirrrr. The food processor is still an important part of my kitchen today, but it often leaves me wondering what the iconic kitchen appliance of this generation will be.

Bread makers and ice cream machines have both had their heyday, and health concerns have mothballed deep fryers in many homes. Could a home sous vide machine be the gadget that I’m still using 20 years from now?

If you haven’t heard about it, sous vide is a French term that literally means “under vacuum” and refers to a cooking technique where food is vacuum sealed in plastic bags, allowing it to be gently cooked in a water bath. By “gently cooked”, I mean you cook the food at the temperature you want the finished dish to be at. For instance if you want a medium rare steak, you set the machine to 130 degrees F and presto bingo! You have a perfect medium rare steak without having to worry about timing, or carryover cooking that could render your steak overdone.

Pulled Pork Sandwich

In restaurants, sous vide is usually done in giant 5 and 10 gallon tubs filled with water and a device called a thermal circulator. While they work great, they were originally made for laboratory use and carry laboratory prices (though a startup called Nomiku is bringing a consumer thermal circulator to market). The other problem/benefit of a circulator is that they have a motor running all the time to move the water around. This keeps the temperature stable when you cram a lot of food into your water bath (like in a restaurant), but it’s overkill when you’re cooking for only a few people. The motor is not only noisy, it uses a lot of electricity, especially when you have the thing running for hours tenderizing tougher cuts of meat.

Over the years, I’ve seen many home sous vide setups running the gamut from hacking a rice cooker to using an ice chest, but the problem with a hack is that you’re using something in a way it was never intended to be used, and so you have to put up with a good number of quirks. That’s why I was so excited when Sous Vide Supreme came out with a consumer sous vide unit that heats an insulated water bath. I first had a chance to use one last year while working as a private chef, and I was pretty sad when the gig came to an end and we had to part ways.

When Sous Vide Supreme, contacted me asking if I’d like to try out a unit, I was thrilled and accepted their offer with one condition. While using the Sous Vide Supreme at work last year, I quickly realized that the Foodsaver vacuum was the weak link in the setup. At $129.99, it sounds like a good deal, until you actually use it.

The Foodsaver uses a pump to draw out air from the bag, which will also suck up any liquid you stick in it. If you want to include a marinade, you have to come up with “creative” solutions like hanging the bag over the edge of a counter, or freezing your marinade first. It also doesn’t create a very good vacuum when the object you’re sealing has an irregular shape. The worst thing though was that I had the seal fail a few times after adding the food to the water bath (boiled steak anyone?). In all fairness, using a Foodsaver for sous vide is in and of itself a hack as it was never designed for doing sous vide. As the name implies, it was created for storing food.

Sous Vide Supreme ChamberVac

Thankfully Sous Vide Supreme now offers a true chamber vacuum, which they agreed to send me. The ChamberVac has a sealed chamber which you stick your bag in. A pump draws out the air from the entire chamber, then the bag is sealed, before air rushes back into the chamber as your bag shrivels up in a perfect vacuum around the food (and any liquid). It’s not cheap, but in addition to being useful for vacuum sealing food for preservation and sous vide, I’ve been using it make instant pickles, alcohol infused fruit, and even french toast.

Vacuum Sealed Apricots

The week after my Sous Vide Supreme and ChamberVac arrived was a blur of churning out sous vide’s greatest hits. Slow cooked egg, duck confit, beef shanks, and a reimagined sole muenierre were just a few of the menu items that came out of my new toys. What surprised me though is that a few weeks on, I’m still using both the Sous Vide Supreme and ChamberVac almost daily.

While only time will tell if this is just a summer fling or something I’ll be using in twenty years, I’ve decided to share my experiments with you every Saturday. They won’t be finished recipes, but I’ll be sharing photos along with the process and my thoughts. Consider it a behind the scenes peak into my kitchen.

Equipment you'll need:

  • Anne

    I’m going to love this series! Is there any concern about hearing the plastic casings for that long?

    • Anne

      I meant heating…

      • Lin

        I’m thinking the healthy benefit of hot water cooking versus frying or grilling would offset any dangers of the plastic if BPA free. Is there an aesthetic issue with meat like pork or beef not having a lovely color?

        • rachel

          You almost always sear the food after it’s done – throw it on the grill/stove at high heat to brown the outside and serve.

          We built a couple sous vide machines – they are fantastic devices. My favorite is ribeye, although brined, thick cut porkchops are the most impressive technically. It’s next to impossible to cook them normally without drying them out, but in the sous vide it’s trivial.

    • Marc Matsumoto

      Ziploc, FoodSaver and VacMaster all say on their websites that their bags are BPA free. That doesn’t necessarily mean there aren’t other bad things in the plastic for you, but as someone once said “living life will kill you”.

  • Deedub

    I’m looking forward to Saterdays Marc. One of my best foodie friends has one, and I can’t believe the dishes he’s made. Short ribs are unbelievable. Steaks too. Chicken like you’ve never had. Have fun!


    • Marc Matsumoto

      I’ve already done a steak, ribs and shank in it and they’ve been amazing. Haven’t tried chicken yet, but I’ll have to give that a go too.

  • Michael Houck

    the label on the front of that sealer is different… but that looks exactly like my vacmaster vp112. i was thinking about one of the suction sealers, but I’m so glad i went with the chamber-type. i’ve had them both for about a year now, and while i don’t use them every day like in the beginning, i use them at least once a week or more. my personal favorite are bone-in double pork chops… done perfectly every time.

    • Marc Matsumoto

      They’re one in the same. This one is just white labelled Sous Vide Supreme. I need to find a butcher around here that sells bone in pork chops!

  • Scott

    It sounds intriguing but I think I’ll take the (rarely indulged in) known health issues of frying over stewing in plastic. 😉

    • Marc Matsumoto

      I’m always about taste over health. Sous vide is not about health benefits anyway, it’s about cooking meat at the perfect temperature and making it irresistibly tender. You can always fry the meat after it’s been cooked in a water bath for crispness/color:-)

  • Food Stories

    Love the idea of your new segment!

  • ARY VacMaster

    Marc, this is Jeff, social media coordinator at ARY VacMaster – thanks for the comments on the VacMaster VP112 and our bags and pouches! They are safe for heating food, as you mention. You have a lot of great ideas here and I’m looking forward to reading more! I have both the Sous Vide Supreme water oven and our VP112 so I’m going to copy some of your ideas you post here!


I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

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