Years ago, I stumbled across the concept of sous vide, and my initial thoughts were, “It sounds fancy and French—how does it work?” After looking into it, I discovered that the equipment cost over $500 and took hours to cook food, which didn’t appeal to me. Plus, cooking in plastic bags was a turn-off because of my concerns about plastic exposure and the hefty price tag of the appliance. I figured this cooking method wasn’t for me.
If you’re not familiar with sous vide, there’s more to it than just my first impression, and it’s worth revisiting. Sous vide, which means “under vacuum” in French, became popular in the 1970s. It involves vacuum-sealing food in a plastic bag and cooking it in a water bath kept at a consistent temperature. This method, developed in France, delivers consistent cooking results that are hard to achieve with other techniques. While the concept of cooking food in sealed bags or wrapping isn’t completely new, using a water bath offers distinct benefits over boiling or steaming.
The first time I cooked using sous vide, I made a steak that turned out amazing. But let me backtrack a bit—I’ll explain how I figured out my plastic dilemma shortly. The main benefit of sous vide is precise temperature control over time, ensuring food reaches the perfect internal temperature and texture without the risk of overcooking common in other methods. In typical cooking methods like pan cooking or grilling, the heat source is hotter than the desired final temperature of the food, risking overcooking the outer parts if timing isn’t perfect. Sous vide gently brings the food to the target temperature, and you can leave it at that temperature until you’re ready.
Top restaurants have used sous vide for years because it consistently delivers perfect results and offers time flexibility. Despite its advantages, the downsides are obvious: the high cost and plastic use. I hesitated to invest over $500 in a gadget that only serves one function. Initially, I couldn’t justify the expense when I could spend the money on a versatile blender that I use daily. Additionally, I wasn’t willing to revert to using plastic in my kitchen despite the prospect of perfectly cooked meals.
About a year ago, I gave sous vide another chance and managed to address my concerns. I’ve since incorporated it regularly into my cooking and want to share how it’s become a favorite in our home. We eventually found an alternative to traditional sous vide that eliminates plastic use while still delivering exceptional results. It resembles a big panini press with ceramic plates, works indoors, and is versatile, handling everything from meats and fish to veggies. The controlled temperature ensures you can’t overcook food.
Though it’s a bit pricey, thankfully, more affordable models exist now, costing under $100. These attach to a cooking pot you already own. I solved my plastic issue by experimenting and landing on two effective methods to keep food from touching the water without using plastic bags.
There are many ways to try sous vide at home. I opted for an inexpensive setup with minimal gear, and it works great. I’ve found that adapting nearly any recipe for sous vide is straightforward, but the biggest improvements seem to come with meats, eggs, and seafood. We’re particularly fond of egg bites right now, and I plan to share more recipes soon!
Do you need a fancy appliance to gently cook your food in a water bath? Not really. But if you crave restaurant-quality food at home, it’s absolutely worth a try. The old hurdles of cost and plastic are less of an issue now with more affordable models and silicone food bags. Although I wouldn’t call an immersion cooker a kitchen essential—it was a gift that I use more than I expected—it does elevate home-cooked meals to restaurant quality, potentially saving money over time. If I were revisiting a wedding registry, I’d add it, but it wouldn’t replace core appliances like my blender or food processor.
Have you tried sous vide? Did you like it, and will you give it a shot?
