Sous Vide Cooking
One of the main advantages of sous vide cooking is that you don’t have to watch and check the food like you do when preparing it on the stove or in the oven. Food prepared sous vide is cooked to perfection at the desired temperature, to keep your hands free. The resources on this page will be useful for guidance on temperature & cooking time, and the recipes will inspire to try different foods.
GET STARTED
The basics of sous vide cooking
Serious Eats explains the fundamentals of sous vide cooking, and suggests some recipes you’d want to try first. I would also recommend watching this series on the basics of sous vide.
Time & Temperature guidance
Amazing Food Made Easy has developed an elaborate temperature guide. Taste and preferences are personal, therefore this site suggests a range of temperatures. Play around with different time & temperatures to find your perfect match for foods that you love to cook.
Chef’s tips to cook like a pro
Great British Chefs has put together various guides to show and explain how to prepare various foods sous vide, and explain various techniques.
COOKING ENTHOUSIASTS TO FOLLOW
Fire & Water Cooking
The man behind Fire & Water Cooking is Darrin Wilson, and outside his day job he loves cooking. He’s passionate about braai (BBQ) and sous vide techniques, which explains the title of his channel: Fire & Water Cooking. In his podcast he talks about various topics BBQ and sous vide related, and via his social media channels he shares recipes too. All links can be found through his website.
Sous Vide Everything
This is your go-to channel to be inspired to use your sous vide bath for so much more than steaks. Countless experiments show you what works and what doesn’t, and how to prepare the most flavourful food. Find all videos on Youtube.
SOUS VIDE RECIPES
South African recipes
Venison, T-bone, and the classic Beef Wellington, all recipes with local ingredients.
SousChef's tried & tested
Follow us on Instagram or Facebook for recipes, and find a small collection on our blog.
