Sous-vide
Wet heat
Vacuum-sealed and held in a precisely controlled water bath, cooking edge-to-edge evenly with no overcooked margin.
01At a glance
CategoryWet heat
Taste impact↑ Umami
TextureTender, Juicy
02How to do it
- 1Season and vacuum-seal (or water-displace) the food in a bag.
- 2Set the water bath to the exact target doneness temperature.
- 3Submerge and hold for the time the thickness requires.
- 4Sear hard and fast afterward for crust and color.
03Doneness & pitfalls
Doneness cues
- The food is cooked edge-to-edge to the set temperature — no gradient.
Common mistakes
- Skipping the post-sear leaves the surface pale and unappetizing.
- A poor seal floats the bag and cooks unevenly.
- Holding far past the time can turn delicate proteins mushy.
04How it shifts taste
Taste multipliers
mutesamplifies
Sweet
—
Sour
—
Salty
—
Bitter
—
Umami
1.10×
Fat
—
Heat
—
05Texture outcomes
Tender9.0
Juicy7.2