Sous vide is no longer a chef’s secret and has become an everyday tool for those seeking precision, flavor, quality, and predictability. The technique is simple in concept—cooking at controlled time and temperature—and generous in results: greater juiciness, high-level texture, and well-defined flavors.
Below is a straightforward guide on what works best in sous vide and why, with practical tips to help you get it right the first time.
1) Beef
Tougher cuts with more collagen shine in sous vide because long cooking at moderate temperatures transforms tough fibers into soft gelatin without drying them out.
Main cuts used:
Rib, chuck, brisket, muscle
Picanha, sirloin, filet mignon
2) Pork
Pork benefits from precise temperature control, which preserves juiciness and prevents it from being overcooked, as is common in the oven.
Main cuts:
Shoulder and leg
Loin
Ribs
3) Poultry
The great advantage is uniformity: moist and tender breast, thigh and drumstick coming off the bone without losing structure.
Main poultry:
Chicken/turkey breast
Thigh and drumstick
Duck
4) Fish and seafood
Low temperatures preserve delicacy, natural oils, and subtle aromas that are easily lost at high heat.
Main fish:
Salmon, trout: they become buttery and moist; a drizzle of olive oil, citrus zest, and dill enhance the flavor.
White fish (desalted cod, sea bass, sole): flake beautifully without drying out; excellent with olive oil and confit garlic.
Shrimp, scallops, octopus: precise doneness and tender texture; finish quickly for Maillard color and aroma.
5) Vegetables
When cooked sous vide, vegetables retain their bright color and ideal firm texture, unlike when they start to fall apart using traditional methods.
Main vegetables:
Root vegetables (carrots, beets, potatoes, cassava): they become sweet and smooth.
Cruciferous vegetables (broccoli, cauliflower): crispy in the center, without bitterness.
Corn, asparagus, green beans: perfectly cooked and intensely colored.
6) Eggs
Perhaps the ingredient that best demonstrates the precision of the method: small variations in temperature completely change the texture.
The “perfect” egg with a creamy yolk: great for bowls, salads, and toast.
Eggs for brunch: soft white + soft yolk.
Pasteurized eggs: useful for mayonnaise and desserts with safety.
7) Dairy products and desserts
Low temperature and control deliver smooth creams.
Crème brûlée, curds, puddings: silky texture, no bubbles; finish the brûlée with a blowtorch.
Yogurt: controlled fermentation with predictable consistency.
Ganaches and sauces: smooth and shiny, no risk of burning chocolate.
8) Fruit
The gentle heat concentrates sugars and preserves aromas.
Main fruits:
Apples, pears, peaches: become equally soft.
Pineapple, mango: become sweeter and juicier.
Citrus fruits with sugar and liqueur: become compotes to serve with cheese.
9) Grains and legumes (strategic use)
Sous vide provides consistent results and facilitates standardization.
Rice for ready-to-finish risottos: parboiled and stored; finished when ready to use.
Beans and chickpeas: uniform cooking without peeling; ideal for those seeking standardization in production.
10) Infusions and special preparations
Flavoring liquids at low temperatures is quick and preserves volatile notes.
Flavored oils, syrups, and vinegars: rosemary, pepper, citrus, coffee.
Clear broths and stocks: clean flavor extraction.
Garlic confit: ready to spread on bread or blend into sauces.
Best practices that make a difference
Use seasonings: seasonings such as fresh herbs, citrus zest, peppers, and olive oils yield great results in a vacuum environment.
Safety: preparations that will not be served immediately should undergo a thermal shock before storage.
Finishing is important for texture: the Maillard effect does not occur in sous vide. Therefore, use a frying pan, griddle, grill, or blowtorch to achieve the desired crust.
Planning: sous vide allows you to cook in advance and finish on demand. It is a powerful tool for optimizing production.
Record settings used: note the times and temperatures of results that met your expectations. Small variations change texture; building your table with these settings will be of great importance for replicating results.
Use quality thermocirculators: good equipment influences the safety of the process and the final result of the food. Discover our TC Line of Professional Thermocirculators.
Would you like to get in contact with Orved Brock to know more about our professional sous vide machines? Reach us via phone: +55 85 98793-6777, e-mail: vendas@orvedbrock.com.br or whatsapp.
