Circulate precision temperature-controlled water. Ensures perfectly cooked proteins without any risk of overcooking. Proteins are vacuum sealed and placed in a gentle water bath to lock in juices during cooking. Enjoy tender steaks, delicate salmon, and juicy chicken with this culinary technique.
What is Sous Vide?
Sous vide is the process of vacuum-sealing food then cooking it to a very precise temperature in a water bath; in French, sous vide means “under vacuum.” The beauty of sous vide is that it allows you to cook food to your exact preferred level of doneness every time. Another benefit of sous vide is food gets cooked in its own juices with no loss of moisture so it won’t dry out.
What Can I Sous Vide in Suvie?
When using tender cuts of meat without a lot of connective tissue or intramuscular fat, sous vide cooking is our preferred cooking method as it can bring these delicate cuts to the perfect temperature without the risk of overcooking. Examples of tender cuts of meat to sous vide:
- Beef: Top Sirloin, Tenderloin, Tri-Tip
- Veal/Lamb: Chops
- Pork: Chops, Tenderloin
- Chicken: White Meat/Breast
- Fish/Shellfish: All
Food Prep Instructions:
- Ingredients MUST be vacuum-sealed to cook using the sous vide method.
Learn More About Vacuum-Sealing Proteins >>
- Place vacuum-sealed proteins into the Suvie pan.
- Fill the Suvie pan with water until the vacuum-sealed proteins are fully submerged.
- Fill the water reservoir to the fill line indicated.
- Select the Sous Vide function and enter the desired cooking temp & time settings.
IMPORTANT: When cooking using the sous vide function in both the top and bottom zones concurrently, these must both cook at the same temperature.
Since Suvie uses water circulation to indirectly refrigerate and cook your food using the sous vide function, and not our broilers, this function allows you to schedule your meal in advance. Simply load your ingredients, schedule the time you would like your meal finished, and Suvie will automatically switch from refrigerating to cooking your meal.
Sous Vide Time & Temperature Chart
Sous vide proteins should be vacuum-sealed and submerged in water to ensure temperature transfer. 30 mins is the minimum cook time for sous vide proteins 1/2″ thick. The longer proteins cook the more tender they will be. For best results, we recommend cooking for 2+ hours.
|Protein Type||Cook Time*||Rare||Med||Well|
|Fish||30 mins – 1 hr||—||130° F||135° F|
|Shellfish||30 mins – 3 hrs||—||130° F||135° F|
|Beef, Lamb, Duck||30 mins – 3 hrs||130° F||135° F||145° F|
|Pork||30 mins – 3 hrs||135° F||140° F||150° F|
|Ground Beef / Pork||30 mins – 3 hrs||145° F||150° F||155° F|
|Chicken Breast||30 mins – 3 hrs||—||155° F||160° F|
|Chicken Thigh||30 mins – 3 hrs||—||160° F||165° F|
|Ground Poultry||30 mins – 3 hrs||—||165° F||170° F|
Visual Doneness for Steak:
Sous Vide Food Safe Temperature Disclaimer
Please note that the temperatures Suvie uses and that our recipes recommend are lower than what the FDA recommends. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
If you’re pregnant, elderly, or sick you should use extra caution. Even though the temperatures are lower than the FDA recommends, sous vide is a widely accepted cooking method because the cooking times are generally long enough for “pasteurization” to make your food safe to consume.
Please use caution when cooking below the FDA recommended temperatures; you can always adjust your protein temperatures to what the FDA recommends.
Additionally, because Suvie uses a broiler to finish your proteins, most of your proteins internal temperature will rise 5-10 degrees after you sous vide them.
Do I Have to Vacuum Seal my Proteins?
Only when using the Sous Vide function is it required that proteins are sealed in a bag with as little air as possible to ensure the protein remains completely submerged in water.
Is It Safe to Cook In Plastic?
Yes, as long as the plastic bag is rated for sous vide: food safe, high temperature cooking, then it is perfectly safe to cook in the plastic bag. Generally, sous vide temperatures are lower than the temperatures that cause plastic to break down.
What Is That White Stuff On My Proteins After Cooking?
You may find a white, egg-like substance on your proteins after you cook them using the sous vide function. This substance is a perfectly safe, water soluble protein called albumin that’s effectively the same protein that makes egg whites. When cooking protein in the pan, this substance falls off more easily than it does when cooking using the sous vide method. You can wipe off this substance and then finish the protein by broiling it in Suvie for enhanced taste and appearance.
Are There Any Drawbacks to the Sous Vide Method?
While sous viding has many advantages, one drawback to cooking in a vacuum-sealed environment is that the lack of oxygen makes it impossible for proteins to brown. We recommend broiling or searing at the end of cooks to have a nice finish on your proteins.
For best results, try using our roast function.