Sous Vide FAQs
What is sous vide?
What important safety precautions should I take when cooking sous vide food?
How many portions can I cook in my sous vide water bath?
Can an entire meal be cooked sous vide?
What kind of foods can you cook sous vide?
Is cooking in plastic bags safe?
What are the most common cooking temperatures?
What sous vide equipment do I need to get started?
How long can you store cooked foods in the refrigerator?
Can you reheat or cook frozen foods using the sous vide technique?
What clean up is involved when cooking sous vide?
How much energy does a typical piece of sous vide equipment consume?
Which sous vide product is right for me?
Is sous vide a difficult technique?
Can I overcook my food?
Are there health or flavour benefits?
I can’t cook but can I sous vide?
Do I need to learn a load of new recipes?
Do I have to buy special / expensive ingredients?
Is there a lot of cleaning up like with some new kitchen gadgets?
Don’t I need a vacuum sealer for sous-vide cooking?
What kinds of food bags can I use for sous-vide cooking?
Is cooking with low temperatures safe?
How do I cook a half brisket?
What’s so great about sous vide?