Sous vide? Sounds overcomplicated and too fancy? Away with the prejudice! Everyone swears by it because it is a unique and the with the right tools – an easy cooking technique that will allow you to experience amazing flavours, whether it's meat, fish or vegetables. Sous vide is French and means “under vacuum“, describing that vacuum-sealed food ingredients are cooked at the lowest possible temperature in a water bath. Originating from award-winning cuisine, it has conquered more and more households – and hearts – and now it’s your turn to give it a go, with Bosch by your side lending you a helping hand.

Say goodbye to times where it was difficult and expensive to cook sous vide yourself. Bosch now offers you a simple and affordable tool to become a sous vide hero: a normal blender, hand blender or hand mixer. Just place your food items in special vacuum bags and remove the air with the help of the vacuum pump. After that, cook the food at a constant temperature and tada! simply refine and serve it. Whether Saturday evening dinner with friends, candle light dates with your partner or even a normal weekly family lunch – sous vide isnt’t about being fancy pants, but about getting the most out of your precious foods.

Cooking sous vide is so extaordinary because it prevents food from overcooking. The low temperature of sous vide cooking preserves nutrients, whilst the vacuum bag preserves the flavours and moisture of the food, locking in that oh-so precious taste.. Steaks remain juicy, fish fillets become even more tender, crunchy vegetables and fine fruit keep their bite and their colour – what more could you want? Surprise your loved ones with a delicious sous vide meal and discover new levels of taste together.

Step 1: Creating a vacuum with the Bosch Fresh Vacuum System

Vacuum is the key for your sous vide experience. All you need to do is fill vacuum bags with your ingredients of choice, remove the air to vacuum-seal them. As part of the Fresh Vacuum System, Bosch offers a range of kitchen devices for exactly this. Their 2in1 ability allows for not only vacuum sealing but also regular blending, mixing and stiring like you are used to. With just one click, you can then add a vacuum pump to the hand blender or hand mixer or use the vacuum function with a blender to transform them into powerful vacuum tools. At last, attach it to the vacuum bag’s valve, drain the air and get your food sous-vide-ready.

Special tip: add aromatic, heat-resistant oils, herbs and spices in the vacuum bag directly with the food. Since food and spices are in direct contact, the flavours soak in better.

Vacuum-sealing done? Let’s get cooking.

Step 2: Sous vide cooking.

Next, the vacuum sealed food needs to be cooked on a low temperature between 40 and 85°C. It is recommended to choose a temperature depending on the consistency of the food:

56 ° C Stir-fried food (back, beef steak, fish, soft fruit)

65 ° C For stews with little collagen (pork belly, braised meat, knuckle, fruit such as pineapple)

72 ° C Braised dishes with lots of collagen (cheeks, ox tail)

85 ° C Vegetables, potatoes and fruit

In addition to the temperature, the cooking time also depends on the type of food.

Here are some examples:

- Beef steak (3 cm thickness): 90 min

- Poultry (3 cm thickness): 75 min

- Fish: 30 min

- Soft vegetables (e.g. asparagus, mushrooms) and fruit: 25 min

- Harder vegetables (e.g. carrots, beetroot, potatoes): 50 min

Let’s have a look at the possible sous vide devices to cook your food. Which one do you prefer?

With Bosch Cookit:

To avoid having to manually raise or lower the stove and check the temperature with a temperature meter, try sous vide cooking with a food processor such as the Bosch Cookit. Thanks to the automatic program for sous vide, the temperature is kept until the ideal cooking time is reached.

With steam ovens and steam cookers with special sous vide programme:

Bosch provides you with a range of steam ovens and steam cookers with a special sous vide program for a gentle and healthy preparation of your food.

On a hob with a special sous vide stick:

Just put the vacuum bags in a regular pot with water and cook them on a hob. A special sous vide stick will help you to ensure that the exact temperature is kept.

3. Refine your meal after sous vide cooking.

After sous vide cooking, you can refine your meal. Meat should be seared briefly at maximum heat for real roasted aromas. Sear and flavor veggies, too. Fish needs only to be seasoned as you like.

Voilà! Your top five star menue is ready to be served. Your family and friends will think that you cheated because the steak is so perfectly tender and pink - but it’s just prepared with a simple technique and the help of Bosch.

There are no limits to your creativity. Prepare meat, fish, poultry, fruit and vegetables with vacuum cooking. If you have a little extra time on your hands, you can plan ahead and prepare your sous vide the day before. Just put your desired ingredients into the bag, vacuum seal it, and in the fridge it goes. It will be waiting for you the next day, fresh as ever and ready to be “sous vided”.

Is your stomach growling and mouth watering yet? Give sous vide a go, with Bosch as a helping hand it will for surely turn out just the way you want it. Once you’ve tried sous vide there’s definitely no going back!