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Feb 20, 2009 08:12 PM

"Sous vide" at home?

Has any one attempted cooking meat sous vide at home?

I am tempted to try.

I have some vacuum packed NY strip steaks, and a Dutch oven that can most likely maintain a constant water temp of 130 F with regular additions of hot water.

Bad idea?

Idiot's errand?

Anyone try this at home?

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  1. I've not tried it, but have similarly used an electronic thermometer to monitor & maintain temps in a water bath for other purposes. I'm not sure if strip steaks are the best for a first shot, but let others chime in. As long as you have time & equipment to try it safely though, I'd say sure.

      1. Use a water bath to help moderate the temp of the poaching liquid - a wide shallow pot full of water, inside of which is another pot of water where the cooking will take place. You can easily sou vide if you have one of those handheld vacuum devices and appropriate ziptop bags, or the fancyier Food Saver vacuum machine.

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          1. Hubby and I have never had anything cooked by this method before, so didn't know what to expect when we the recipe at for "Chef John's" duck. It was easy and delicious with his peach sweet and sour sauce (

            I'm not certain how or if the sous vide had anything to do with it, but that was the first time we (hubby and I) were ever able to get the skin so incredibly crispy, even though we've always scored the skin before when frying in a cast iron pan.