Why Is Sous Vide So Popular? (Explained!)

Rate this post

If you are interested in learning more about sous vide, chances are that you have already done some research on the topic, including searching for it, reading about it, and watching videos about it. Nonetheless, even if you aren’t all that interested in this strategy, it’s likely that you’ve seen it more than a few times. Because of this, you may find yourself wondering why so many people consider sous vide to be a great approach and why it’s so popular. Thus, you may ask:

Why is sous vide so popular? Sous vide is popular because of its consistent and precise method. Sous vide existed long ago, but it’s only becoming popular now because this technique is now possible ever since the market started offering sous vide machines that are affordable and easy to use.

The sous vide cooking technique is a straightforward procedure that is ideal for anyone who are looking for an easy way to get excellent results. With this approach, one can do almost anything if they have the proper tools. As a result, it is possible that it will cause you to question why it is so popular.

If you’re interested in learning more about sous vide, one of the first things you’ll want to do is find out the reasons why so many people consider it to be the ideal way. In this post, we will offer you an idea of how popular sous vide is as well as what the opinions of other people are about it. After you’ve finished reading, you’ll have a better idea of its potential and whether or not you want to give it a try yourself.

Let’s get down to business without further ado, shall we?

As I’ve already explained, one of the reasons why the sous vide method is so popular is because it’s the only approach that allows for temperature and consistency control throughout the cooking process.

The problem is, sous vide has been around for far longer than you are aware of. On the other hand, because to the limited number of people who could participate, it was not nearly as popular back then.

From the beginning of sous vide cooking, the equipment or appliance that is employed is one that is both costly and difficult to use. Because of this, only a select few dining establishments have one, and even fewer experienced cooks are able to use its capabilities.

As there are now reasonably priced sous vide instruments available on the market, more and more regular customers are experimenting with the technique. Also, the application offers a straightforward user interface that even novice chefs would have no trouble comprehending and using.

Because of this, you’ll find a lot of individuals looking for it online, purchasing it, and experimenting with it. It should come as no surprise that sous vide is becoming a popular way of cooking since it produces excellent results with very little work on the cook’s part.

Since it makes it easier for cooks to get their desired results, sous vide is a technique that is widely used in restaurants.

It takes a lot of skill and practice in the kitchen to create the ideal food. Yet, since sous vide allows for precise and constant control over the cooking process, what was formerly a difficult undertaking has become something that even amateur chefs with little to no expertise can do.

Today, as a result of the fact that diners and restaurants will always want a faultless meal, a significant number of chefs and kitchens all over the globe employ sous vide to make the ideal dish in order to satisfy customers.

Only in recent years, because to the proliferation of online films, has the sous vide technology seen a rise in its level of popularity. However, it wasn’t until the market offered reasonably priced and user-friendly sous vide circulators that the general public was able to get their hands on the technology.

In general, professional kitchens began stocking up on sous vide circulators at the turn of the millennium, when cooks first started buying them.

But, when the internet opened the door to culinary videos, sous vide quickly became a fad that even home chefs wanted to follow.

Is sous vide used in high-end restaurants?

The reason why sous vide is used in high-end restaurants is because of the method’s ability to provide results that are both accurate and consistent.

More than half a century ago, restaurants were among the first businesses to adopt the cooking method known as sous-vide. Since that time, it has developed into a contemporary culinary standard, and it can now be found in high-end restaurants as well as fast-casual kitchens all over the globe, such as Starbucks and Panera.

Since the 1970s, culinary scientists and chefs have been working to advance and perfect this process, and they are not done yet.

Is Gordon Ramsay a sous vide fan?

Gordon Ramsay is a well-known and accomplished chef, however the vast majority of his recipes and methods of preparation do not include the use of sous vide. Even if he believes that the sous vide method is a fantastic concept and cooking technique, it is likely that he still favors the conventional cooking approach.

The cooking technique known as “sous vide” is quite different from Ramsay’s. Gordon Ramsay had his training as a chef in France; yet, his style may be characterized as being both contemporary and global in nature. So, his experience with sous vide cooking is limited to a few experiments. To put it simply, that’s not the way that he cooks.

Which celebrity chefs utilize sous vide?

Although though Gordon Ramsay, one of the most renowned chefs in the world, doesn’t employ the sous vide method, other notable chefs do. In point of fact, some even show how they accomplish this feat. The following four chefs are well-known for their usage of the sous vide method.

Theodore Keller

More than three Michelin stars have been bestowed to Thomas Keller’s restaurant. During the Food and Wine festival in Aspen in 2007, he gave a demonstration on how to cook using the sous vide method.

In this video, he offers helpful ideas for coping with the challenges of cooking using a sous vide machine. One of the world’s most renowned chefs use this technique in his cooking.

Mr. Jamie Oliver

Jamie Oliver is another another well-known chef that gives instructional videos on various culinary methods. One such example is the vacuum-sealed cooking technique known as “sous vide.”

His chicken legs cooked in a sous vide apparatus are a wonderful example of this principle in action. To begin, warm your sous vide machine to 160 degrees Fahrenheit and vacuum seal a variety of ingredients.

This kind of precise cooking results in good temperature control, which in turn leads to meat that is cooked evenly throughout. Whether you cook in a home kitchen or a professional one, this is a solid option that Jamie Oliver has used in the past and recommends.

Goussault, Bruno

When it comes to using plastic bags in the kitchen, Bruno Goussault is considered to be one of the most skilled professionals. The manner in which he displays his excitement over the achievement of optimal temperature control is contagious.

Bruno Goussault is widely regarded as a master of the sous vide cooking technique. He is the one who is responsible for how the contemporary method of cooking known as sous vide works today. He is a French chef, chemist, and economist in addition to being an inventor.

At the moment, he is working as a consultant with Cuisine Solutions, where he is responsible for instructing chefs in the technique of sous vide cooking. Bruno Goussault is likely a significant contributor to the current state of the sous vide cooking method.

Mr. Jim Smith

Even though he is the executive chef for the state of Alabama, Jim Smith is not a well-known figure. On the other hand, he is well-known for sharing his thoughts on preparing tofu with the process of sous vide cooking.

His advice is to “get in” and begin doing some kind of research. Look for a recipe that catches your eye, and then give it a try. It’s OK to try out different variations of the approach.

If he hadn’t taken the risk and explored, he never would have known that cooking tofu in a sous vide machine with basil, lime leaf, and cilantro would produce a meal that was both visually appealing and beneficial to one’s health.


Why, then, is cooking using a sous vide method so common? The consistency and predictability of the sous vide cooking process have contributed to the method’s rising popularity. The technique known as “sous vide” has been around for quite some time. Nevertheless, it is only becoming popular now since this method is now accessible owing to the availability of low-cost and user-friendly sous vide machines on the market. This is the main reason why it is becoming popular today.

Since the sous vide technique is considered to be a wonderful way of cooking by many people, and if you find the idea intriguing, there is no reason why you shouldn’t give it a try yourself.

  • Is It Safe to Sous Vide in Plastic Bags?
  • Is Sous Vide Safe?
  • Disadvantages of Sous Vide
  • Is Sous Vide Worth It?
  • Why Sous Vide Food?


Whats the hype about sous vide?

The sous vide method is more nutritious.

As compared to more conventional ways of cooking, using your Anova Precision Cooker uses far less oil, fat, and salt. Cooking something slowly not only helps it retain more of its nutritional value but also makes it easier to use.

What is the advantage of sous vide system?

When you cook using a sous vide machine, you may seal your food in a vacuum bag, submerge it in water, and then turn the temperature dial and walk away. Items made using sous vide will cook to perfection and leave your chef’s hands free for other chores, in contrast to conventional techniques of cooking in which you are required to keep an eye on and check on your food at regular intervals.

When did sous vide became popular?

The Internet was significantly responsible for the gradual dissemination of the method among cooks in the United States. In the early 2000s, sous vide circulators were more widely available for purchase by professional chefs.

What are the pros and cons of sous vide?

The cooking results from using sous vide are more consistent and accurate, the food is more tasty and juicy, and it is easier to use. There are however some disadvantages, such as a modest cost, lengthy cooking periods, an inability to burn or sear meals, and possible food safety problems if the process is not carried out in the correct manner.

Why do restaurants use sous vide?

Everyone who has experimented with sous vide will attest to how quickly the advantages become evident. The meal is significantly improved in terms of taste, consistency, color, and texture all at the same time. Restaurant patrons and chefs alike regard this approach, which is based on principles of food science, as the pinnacle of all possible culinary practices.

Does sous vide make food taste better?

The results that may be obtained using the sous-vide technique are almost incomparable to those that can be accomplished using other methods of cooking. The meal is prepared by cooking it in plastic bags that have been vacuum-sealed and placed in a water bath for an extended period of time at a certain temperature. This extends the shelf life, improves the flavor, keeps the nutrients intact, and protects the safety of the product.

Is sous vide the healthiest way to cook?

As compared to other techniques of cooking, sous vide allows for the preservation of a greater number of vitamins and minerals. Cooking often destabilizes all of those lovely nutrients by subjecting them to heat, water, and oxygen. This may be accomplished in a number of ways, including charring the meat to the point of over-carbonization or leaching vitamins into the water while it is boiling.

Does sous vide meat taste better?

You may obtain the same tenderizing effect on your steak as you would by braising it by placing it in a hot water bath at a low temperature for a significant amount of time. Cooking a steak using the technique of sous vide locks in the meat’s natural fluids, ensuring that it will be juicy and tender when it is served to the diner.

Who popularized sous vide?

According to the majority of accounts, two French chefs named Bruno Goussault and George Pralus separately developed the sous vide technique, and subsequently collaborated to further develop and perfect it. In 1971, when Goussault, who is recognized as the “father of sous vide,” established the method, he was searching for a way to increase the softness of roast beef. This led to the development of the sous vide process.

What does sous vide mean literally?

The most basic definition of sous vide cooking is the method of preparing food by first enclosing it in an airtight container (often a vacuum-sealed bag) and then cooking it in water that has been preheated to a certain temperature. The phrase “under vacuum” is what it’s translated to in French, which makes perfect sense.