Understanding Sous Vide Cooking and How the Machine Works

Sous vide cooking machine, no matter how helpful and convenient it is for an individual, is still plagued with various misconceptions that drove away other potential buyers. Now, let us try to understand how the best sous vide machine really works in a bigger perspective. In that way, you will fully understand why health-conscious people, even health professionals, recommend sous vide cooking and investing in its machine if you can.

The top 4 Common Misconceptions

  1. Sous vide cooking requires me to buy an expensive sous vide vacuum sealer

While it is true that the term “sous vide” in French literally means “under vacuum”, it doesn’t necessarily mean that you need to burn a hole in your pocket just to buy an expensive chamber-style vacuum sealer and try sous vide cooking. A sous vide cooking machine is just affordable like any other cooking equipment. Aside from that, its main goal is to cook the food at its precise temperature. Hence, it is placed inside a vacuum-sealed bag. All you need to master is the water displacement method to get rid of the air before you clip the sealed plastic into the pot and start cooking.

  1. Sous vide cooking equipment is pricey

As what we’ve mentioned above, sous vide machine is not pricey at all. If you search the market, you will find numerous affordable models that have been introduced into the market. While it’s true that some people invest in an immersion circulator or SousVide Supreme bath, most of it is for commercial purposes only.

An average-sized sous vide machine can serve your family enough serving for the day. Sous vide machine, no matter how  luxurious it may sound, is just a simple set-up of precision cooker, a pot, a digital thermometer, and some sealed plastic bags.

  1. Cooking food in plastic bags is not safe

What could be one of the most common misconceptions linked with sous vide cooking is that using sealed plastic bags pose a threat in the health of the consumer. However, you should know that the contamination occurs when handling the food and preparing it in the kitchen. That’s why most restaurants are very strict with their cook’s sanitization because food poisoning kills over 3,000 Americans every year. The foodborne illness that you are worried about is caused by unhygienic handling of food. Hence, cooking inside the plastic bag reduces the risks because no one touches the food until it’s served.

Aside from that, recent studies prove that food-grade high-density polyethylene, polypropylene, and low-density polyethylene are all safe to use in sous vide cooking. Hence, you can rest assured that food contamination cannot be acquired in using sous vide machine.

  1. Sous vide machine is complex to use

Sous vide machines are designed to work simply and accurately. In fact, you only need to follow three steps in order to cook your food. First, prepare the food inside the plastic bag. Second, clip it on the pot and modify the temperature and time settings. Lastly, wait until the timer goes off and you are ready to eat the food. It’s simple as that. Sous vide machine is simply attaching the pot to the precision cooker. Nothing more, nothing less.


Switching to sous vide cooking and using sous vide machine is highly recommended. Especially if you are health-conscious but barely have time to prepare the right meal, the sous vide machine is a wise choice. It widens your range of options and helps you to prepare healthy foods that you can eat every day. Regardless of how many time you repeat the process, you’ll achieve the same accurate results.

New Sous Vide Machine Hitting The Market?

We have heard a lot of rumblings lately that one of the premier makers of sous vide machines, sous vide supreme, is going to be launching a newer version of their sous vide supreme water oven. As many of you are well aware, the sous vide supreme water oven is one of the best sous vide machines ever been invented. It remains on top of Amazon is one of the best-selling sous vide machines of all time. It also remains very high on every sous vide machine review list.

Some things that we’ve heard about the mysterious new machine, is that it may only take about five minutes to fully heat up to the desired temperature. This is going to be such an improvement over every other sous vide machine and immersion circulator on the market. As you guys know, it generally takes around 15 to 20 minutes for your sous very machine or your immersion circulator to fully heat up. If we are able to cut that time down to only five minutes, that’ll be considered revolutionary.

We spoke about how it’s more and more harder for companies to continue to revolutionize the sous vide machine industry. I feel that if they were to reduce the amount of time that it takes to heat up the water than this would be actually considered a revolutionary step forward.

I’m curious as to what the price point will be on this new sous vide machine. Sous vide supreme is generally price their products in the mid range, around $400. Not sure how well this would do in today’s marketplace, given how saturated the market is. This is especially true since newer machines are coming in at $200 or less.

However, there is always a price and a place for a premium product. Just look at Apple and their iPhone.

One thing that I really hope is that the sous vide machine is incredibly easy to use. It’s always so hard to get people to adapt to revolutionary new things when they are much harder to use. However, I don’t see this new sous vide machine being very hard to use.

It would also be nice if the sous vide machine had a built-in vacuum sealer. I feel that the market is ready for an all-in-one unit.

Of course this is just a high-level view over something that may or may not happen. If you really want to stay up on the latest technological advances of sous vide machines, I suggest you really cool sous vide water oven gear 2017. They generally have immediate reviews of the best sous vide machines when they come out.

Sous Vide Popularity Increasing

In a recent study that was published by the New York Times, it is been found that sous vide has been becoming very popular throughout Eastern Europe.

The primary points of adaptation have been in central Europe. Poland, Denmark, Germany, and more such states have all become to adapt the wonderful cooking of sous vide.

Sociologist are particularly sure why the adaptation is suddenly taken place, but it seems that is increase the variety of food that they are starting to cook in those countries.

One common theory is that people from France, who invented sous vide, have been migrating more to living in central Europe. With them, they feel that they took the sous vide cooking technique and brought it with them there.

Luckily for them, there is an abundance of goat in Poland and Denmark. As you guys know, cooking goat since vide is one of the more popular ways of cooking it. It’s actually pretty much the best way to cook goat.

Another popular trend that starting to pop up as the advent of cooking schools that are offering sous vide classes. This is an just located in central Europe, but also throughout the whole region of Europe. Chefs are starting to realize that their students want to become very diverse in several different varieties of cooking. They do not want to be left behind the times like their parents were.

As a result, popular techniques such as sous vide is starting be taught in the regular curriculum. Cooking since vide is an art. This is despite what many people believe. It does take a lot to properly prepare your meals and then decide on the correct temperature to cook them on.

I’m very optimistic that the popular trend of sous vide will only continue to spread much further than through central Europe. It would be amazing ensues vide started to appear over in Russia. While I’m pretty pessimistic that it will actually ever appear there, one can dream.

I implore you to tell all of your foreign friends about the wonderful cooking technique known as sous vide. It really can enrich the lives of many people.

Sous Vide Bananas?

There’s been recent discussion on message boards of late on whether or not you can safely cook a banana via sous vide.

While there may not be any present danger to eating a raw banana (heck, everyone does it every day), there could be a danger if it’s been improperly heated up.

What happens to the banana when it’s heated is that the molecules and nutrients break down in it. If it’s being cooked in a non-clean plastic bag, then the bacteria in the bag can go and bond to the molecules that are now loose.

This will make the banana appear as if it was cooked perfectly sous vide, when in reality it actually poses a great health risk.

On the flip side of this argument is the statement that you can just make sure you sterilize the plastic bag before you put the banana in it. While yes, you can do that, you’re not going to be 100% effective in sterilizing the bag, no matter how hard you try.

Now with all that said, the chance of you actually getting sick from cooking a banana sous vide is slim to none. Heck, I myself love to cook up some chocolate banana pancakes in my sous vide machine. It’s one of my favorite meals.

However, I do make sure that I thoroughly clean the bag before hand to reduce any chance that my banana will be ruined sous vide.

I also make sure that I use my immersion circulator rather than my sous vide machine. I feel that the immersion circulator does a better job of regulating temperature and water flow when cooking the banana. I don’t have any hard science behind this; it’s more of a gut feeling.

In any event, if you’re going to be cooking any food sous vide, it’s important that you take the proper precautions.

Make sure that your sous vide machine and accessories are clean and sterilized.

Sous Vide Prices Continue To Fall

With so many more sous vide machines hitting the market, price competition has continued to become an increasing problem for manufacturers.

Naturally, when more competition enters the marketplace, prices will go down as a result. Businesses will start undercutting each other by a few dollars here and a few dollars there. Products go from having 60% margins to only having 20%.

Generally this cycle plays out after about 5 generations since the original product was released.

Sous vide is beginning to become effected by this cycle.

Since the first sous vide machine came out back in 2010, there have been around 28 manufacturers enter the marketplace. The most popular, Anova and Sansaire, have produced several generations of their more popular machines.

For the first few generations, the prices on the machines stayed around the same price. The prior generation would drop about 25% in price. Both manufacturers were happy.

As other manufacturers such as Sous Vide Supreme entered the marketplace, prices began to fall. Cost-cutting measures began to be implemented by the manufacturers.

The manufacturers had found out that people will tend to keep their sous vide machine for many years, despite newer generations coming out. The reasoning for this is that the baseline technology can only become improved upon so much.

Newer models offer convenient features such as WiFi and Bluetooth, which are nice, but does the consumer really need them? Probably not.

Most people have  a timer that they set when they place their food in the sous vide machine. The need to monitor the food from your couch isn’t really that necessary.

This is also true because sous vide machines have a great track record of maintaining the desired heat temperature once that temperature is met.

I could see that being a necessary feature if sous vide machines weren’t so reliable; however, they are.

The sous vide machine prices will continue to fall until there is a new disruption within the marketplace.

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