Sous Vide

Sous vide is the cooking of a vacuum–packed product at a low temperature in a water bath. This video demonstrates a safe sous vide cooking method.

Contact us

Before you Send please insert the same letters and numbers you see in this image captcha_image into this box: (this helps us fight spam)


When you click on the Send button you will be deemed to have accepted our terms and conditions

Transcript

Sous vide is the cooking of a vacuum–packed product at a low temperature in a water bath.


This video demonstrates a safe sous vide cooking method.


Chicken breast is vacuum packed: air is drawn out of the bag.


It is essential that the seal is intact and tight, and that an effective vacuum has been drawn.


Water temperature is checked – in this case 64°C.


Probes are inserted into the vacuum packs through self–sealing foam tape to measure the core temperature of the product.


The temperature of the product core, on the left, is compared with that of the water bath.


Product is cooked with the probe inserted.


The time taken for the product core to reach cooking temperature, come–up time, is measured.


In this case 45 minutes.


Product is then left to cook for a further 45 minutes.


The probe is then removed and cleaned, the bag is cut and the product is now safe to eat.

More on Microbiology

Audience with speaker at a Member Interest Group meeting

Most discussed hot topics resulting from our Spring on-site MIG meetings

Discover what issues matter most to our members and what we at Campden BRI are doing to support them.


Selection of fruit, ingredients and herbs

Exploring the effectiveness of natural antimicrobials as an alternative to synthetic preservatives

Discover what we have been doing in the area of natural antimicrobial testing, to help support those thinking about adding natural antimicrobials into their ...


Ecoli bacteria on blue background

What is STEC and why is it a risk in sprouted seeds?

Having been accredited with an extension to scope for STEC detection in sprouted seeds (TES-MB-225), we explore why STEC is a risk in sprouted seeds and how ...


Man in kitchen opening oven door checking food

Cooking instruction services: Why you should examine the scientific rigour offered by your service provider

We outline some key considerations to help you examine if your existing partner is delivering what you need.


Microbiology graphic with food, agar plates and bacteria growth

Hot topics in food microbiology conference

Join us to discuss the industry’s most pressing concerns, as our popular annual ‘Hot topics in food microbiology’ conference returns.


Plant worker loading retort

4 key scenarios when you might need to optimise your process

While food safety is and always will be paramount, the pressure on manufacturers to produce products not only safely, but in the most cost effective and effi...



Contact an expert