Sous Vide

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Which one should you buy?

For most home cooks, a slim stick that clips onto a pot you already own is the way into sous vide. The big question is: are you happy running it from your phone? Here's what I'd point you to:

Sous vide is French for "under vacuum", but don't let the fancy name put you off. You seal the food in a bag and cook it in a pot of water held at an exact temperature. That's it.

The beauty is that it takes the guesswork away. A steak cooked to medium-rare comes out medium-rare from edge to edge, with no grey band under the crust. Chicken breast stays juicy. Salmon is silky. And because the water never goes above the temperature you set, a few minutes late to the table won't ruin it.

How sous vide works

In a frying pan or oven, the heat is far hotter than you want the middle of the food to be. You're racing to take it off at the right moment, and the outside always ends up more cooked than the centre.

With sous vide, the water is the temperature you want. Set it to 130°F for medium-rare steak and the steak can only ever reach 130°F. The stick heats the water and keeps it moving with a little pump, so the temperature is the same all through the pot.

The catch? Food comes out cooked but pale. There's no browning in water. That's why every good sous vide dinner ends in a screaming-hot pan.

Breville Joule Turbo at a glance

What to look for in a sous vide machine

• Accuracy. The whole point is precision. A degree or two out makes a real difference to a steak.

• Quick heating. A big pot of cold water can take a while to come up to temperature. More power helps.

• A clip, not a screw clamp. Clips fit more pots, including short ones, and are quicker to put on.

• App or buttons. Some cookers are app-only. If you'd rather not use your phone, buy one with controls on the device.

• Compact size. A slim stick lives in a drawer. You don't need a special container to start; a big stockpot is fine.

The Joule Turbo is accurate, quick and small. The one thing to be sure about before you buy is the app: you need your phone every time.

Who it suits, and who should skip it

Good for you if

• You love a perfectly cooked steak, pork chop or piece of fish

• You like cooking ahead: cook in the afternoon, sear at dinner time

• You're comfortable using an app in the kitchen

Skip it if

• You don't want to use your phone to cook: the Anova has controls on the device

• You rarely cook steak, chops, chicken breast or fish

• You just want to try sous vide without spending much: the Yedi is a good start

How to get the best from it

Bagging without a vacuum sealer

You don't need a vacuum sealer to start. Put the food in a good-quality zip-top freezer bag, then lower it slowly into the water with the top open. The water pushes the air out. Seal it just above the waterline. Clip the bag to the side of the pot so it stays under.

The sear: the step people forget

Take the food out of the bag and pat it really dry with kitchen paper. Get a heavy pan smoking hot with a little oil and sear for about a minute a side, just long enough for a good crust. Cast iron is perfect for this.

Season simply

Salt, pepper and maybe a sprig of thyme or a smashed garlic clove in the bag. A little goes a long way, because nothing escapes.

Cook ahead

If you're not eating straight away, plunge the sealed bag into iced water to cool it fast, then keep it in the fridge. Warm it back up in the water bath and sear before serving.

Cleaning and safety

• Time and temperature work together. At lower temperatures, food is only safe when it's held there long enough. Follow a reliable sous vide time-and-temperature chart, especially for chicken.

• Don't cut corners on chicken. If you're unsure, cook it to 165°F. Lower temperatures are only safe with the right, longer cooking time.

• Keep low-temperature cooks short. Below about 130°F, don't leave food in the bath for more than about four hours.

• Use proper bags. Food-safe bags made for cooking, and keep the food fully under the water.

• Descale now and then if you have hard water. Follow the maker's instructions.

The one rule

Low temperature means more time, not less care. Follow a trusted chart, and never guess with chicken.

Questions people ask

Do I need a vacuum sealer for sous vide?

No. A zip-top bag and the water method work for most home cooking. A sealer is handy if you batch-cook and freeze a lot.

Can you use the Joule without a phone?

No. It has no buttons or screen, so you need the app. If that bothers you, choose a model with controls on the device.

Is sous vide chicken safe?

Yes, when it's held at the right temperature for long enough. Follow a reliable time-and-temperature chart, or cook it to 165°F if in doubt.

What pot do I use for sous vide?

Any large pot or heatproof tub that's deep enough to cover the food. A big stockpot or a Dutch oven is fine.

Why sear after sous vide?

Because water can't brown. The sear gives you the crust and the flavour that make a steak taste like a steak.

Learn to sear

Read How to Sear Meat, then make a quick pan sauce in the same pan. My pick for the job is a good cast iron skillet.

Updated October 2026. Prices change often, so check before you buy.