How to Sous Vide Without the Fancy Machine

You've probably heard about sous vide and how it is a wonderful way to cook all kinds of foods, from asparagus to eggs to salmon to steak. You have also likely heard you need to invest in a special sous vide cooker to be able to cook sous vide—but that's not true. You can DIY sous vide and cook your steak (or other foods) without the machine; no special equipment required.

What Is Sous Vide?

Sous vide is a French technique that cooks vacuum-sealed food in a water bath that's heated to a specific temperature. The food is cooked slowly. The temperature used depends on the food, but it is generally much lower than the temperatures used for roasting or baking. Cooking sous vide traps the food's natural juices without overcooking it, resulting in enhanced flavor, smell, tenderness, and texture.

DIY Sous Vide

The sous vide method basically involves heating food just enough so that it reaches the exact "doneness" you desire, with no risk of over- or under-cooking. Tools like immersion circulators and Sous Vide Supreme baths do make the process faster and easier, but they are not a requirement. You can sous vide without the machine—all you need is a digital thermometer and some plastic freezer bags.

The key to cooking food successfully with the stove-top method is holding the water at a steady temperature long enough to cook the food. To do this, you'll need to adjust the stove's burner, as well as the placement of your pot on top of it. Keep in mind that you're constantly losing heat through the sides of the pot and from the evaporation of water, so there's no getting around the fact that your temperature will fluctuate a bit. Stick with it—if you keep your water within a degree or two, you're doing great.

Should You Sear Before or After Sous Viding?

You'll sometimes see recipes that suggest searing before you cook sous vide. When you sear before, the flavors that develop during searing will cook together with the food, adding some nice flavor to the bag. Searing before also means you can get your pan dirty and then have time to clean it way before dinner. However, searing after is our preferred method. It helps develop a nice clean crust right before serving and releases all those wonderful it's-almost-dinnertime aromas as well.

The bottom line is that they both work. It's really a matter of personal preference.