Commercial sous vide machines

Sous vide (pronounced sue-veed) is a cooking technique that involves sealing food in a vacuum-sealed bag and then cooking it in a precisely controlled water bath at a consistent and low temperature for an extended period.

The term "sous vide" is French and translates to "under vacuum".

A sous vide machine, also known as a sous vide cooker or sous vide circulator, is a household or commercial kitchen appliance designed to cook food using the sous vide method.

Its cylindrical body houses a heating element and control panel at the top and a water-circulation system at the bottom.

The lower portion of the machine is inserted into a cooking pot or container of water and the unit is secured to the side of the container using a clip or clamp.

The immersion circulator then draws water from the container, heats it, and circulates it back into the container.

Users set the desired cooking temperature and time using the control panel, while the machine’s internal thermostat maintains the water temperature at a set level with a high degree of accuracy.

Commercial sous vide machines are generally bigger and pricier than domestic units and more robust, as they’re used continually as opposed to once in a while.

Aside from the commercial sous vide cooker itself, you’ll need the following sous vide equipment and supplies:

Vacuum sealer: After placing the food in a vacuum bag, you insert the open end of the bag into the sealer, which then removes the air from the bag and seals it airtight. This preserves the freshness of the food and improves heat transfer during cooking. Shop for vacuum sealers

Vacuum bags: Polyethylene bags are best for sous vide as they are food-safe and heat-resistant (in contrast to PVC bags, which can release toxic chemicals at higher temperatures). Look for bags labelled as “boilable”, “sous vide safe” or “food-grade”.

Heat-resistant container: The container or pot should be big enough to comfortably fit the food you’re cooking, and deep enough that the water level is above the minimum immersion line of your sous vide machine.

Kitchen torch or pan (optional): After sous vide cooking, many dishes benefit from a quick sear to caramelize the outside and give them a crisp crust.

Here's a step-by-step explanation of the sous vide cooking process:

1. Prepare food: Rub the food — meat, fish, vegetables, etc. — with spices and seasonings.
2. Seal food: Place the prepared food in a food-grade plastic bag and vacuum-seal it to remove any excess air from the bag.
3. Create water bath: Fill a heat-resistant container or pot with water.
4. Set up immersion circulator: Clamp your immersion circulator onto the side of the water bath and set the desired cooking temperature and time, according to the type of food you're cooking and level of doneness you want.
5. Place bag in water bath: Once the water reaches the set temperature, carefully lower the sealed bag of food into the water bath. The bag should be fully submerged, and the water level should be above the minimum fill line of the sous vide machine.
6. Finish food (optional): Some recipes call for additional steps after sous vide cooking, such as searing meat in a hot pan or finishing vegetables on a grill to add texture and colour.
7. Serve or store food: You can serve the food immediately or chill the bag in an ice bath or refrigerate it until you're ready to serve.

Here are some of the types of food most commonly cooked using an immersion circulator:

• chicken — boneless, skinless chicken breasts and thighs remain incredibly juicy and tender
• fish — delicate fish fillets like salmon, trout, and cod come out flaky and moist
• beef — steaks such as ribeye, sirloin, and filet mignon can be perfectly cooked to desired levels of doneness, while tough cuts like short ribs become meltingly tender
• pork — chops and tenderloins maintain their natural flavours and become wonderfully tender, while pork belly achieves a unique texture
• fruits and vegetables — sous vide brings out the vibrant colours and flavours of vegetables like carrots, asparagus, and potatoes; and fruits can be infused with flavours for desserts or cocktails
• eggs — immersion circulators achieve precise textures. For example, poached eggs are consistent and custard-like eggs can be made with exact doneness.

Sous vide cooking has several advantages, including:

Convenience: Once the water bath is set to the desired temperature, the cooking process requires minimal attention, making it convenient for busy cooks.

Even cooking: Since the food is cooked in a sealed bag, there’s no direct contact with water or air, resulting in even cooking and reducing the risk of overcooking.

Retention of nutrients: The sealed environment helps preserve the nutrients and natural juices of the food.

Enhanced flavours and textures: The slow and gentle cooking process results in tender and flavourful food, especially meats and other proteins.

Reduced prep time: Foods can be prepared in advance and then quickly seared before serving or stored in a refrigerator and reheated later on.