Vacuum sealing is a key technique when it comes to sous vide cooking, as it helps to preserve the flavors, moisture, and texture of your food. By removing air from the packaging, vacuum sealing also prevents freezer burn and allows for even cooking in a water bath. In this guide, we’ll explore three practical examples of how to vacuum seal food for sous vide cooking, making it easy for you to get started.
When it comes to sous vide, a perfectly cooked steak is a classic choice. Vacuum sealing helps lock in the juices and flavors for a restaurant-quality meal at home.
To vacuum seal a steak, start by seasoning it with salt, pepper, and any other spices you enjoy. Place the steak in a vacuum-sealable bag, ensuring it’s flat and that there’s enough space around it for air removal. Using a vacuum sealer, seal the bag according to the manufacturer’s instructions. For best results, set your sous vide cooker to the desired temperature (for medium-rare, that’s typically around 130°F or 54°C) and cook the steak for 1 to 4 hours. Once done, remove the steak from the bag, pat it dry, and give it a quick sear in a hot pan for a delicious crust.
Notes: You can add herbs like rosemary or thyme to the bag for added flavor. Experiment with different cooking times for various steak doneness levels.
Sous vide isn’t just for meat; vegetables benefit greatly from this cooking technique. Vacuum sealing vegetables like carrots, asparagus, or potatoes preserves their nutrients and enhances their natural flavors.
Begin by washing and cutting your vegetables into uniform pieces for even cooking. Place them in a vacuum-sealable bag, adding a drizzle of olive oil and a pinch of salt and pepper. Seal the bag using your vacuum sealer. Set your sous vide water bath to the desired temperature (for carrots, you might choose around 183°F or 84°C) and cook for about 1 to 2 hours, depending on the vegetable and your preferred tenderness. When finished, you can serve them straight from the bag or give them a quick sauté for a bit of extra texture.
Notes: You can combine different vegetables, but be mindful of their cooking times. Harder vegetables like carrots may take longer than softer ones like zucchini.
Fish is another fantastic ingredient for sous vide cooking, as it cooks quickly and retains its moisture. Vacuum sealing allows you to elevate the flavors even further.
Start by seasoning your fish fillet with salt, pepper, and a splash of lemon juice or your favorite marinade. Place the fillet into a vacuum-sealable bag, ensuring it lays flat without folds. Use the vacuum sealer to remove the air and seal the bag. Set your sous vide cooker to a temperature of about 125°F (52°C) for tender, flaky fish, and cook for 30 to 45 minutes. Once cooked, you can either enjoy it as is or give it a light sear in a pan for added flavor.
Notes: Experiment with different marinades, such as soy sauce or garlic butter, to find your favorite flavor combination. Timing may vary based on the thickness of the fish fillet.