FAQS


  • What are some of the greatest benefits of cooking sous vide?  
    Taste, texture and nutrition. Overcooking your food is nearly impossible and allows perfectly cooked food every time. You can plan and save time without compromising the quality.
    ▲ Back To Top

  • What are important food safety considerations with Sous Vide cooking?
     Make sure to use food-safe plastic bags If you're not planning on eating immediately, chilling a food in an ice-water bath before refrigerating is always recommended (and freezing) for long-term storage. This ensures that the food doesn't spend long in the danger zone, and minimizes any potential for trouble.  Equipped with these simple precautions, you can confidently navigate the delicious world of sous-vide cooking without fear.
     
    ▲ Back To Top

  • How much food can you cook with a Sous Vide?  
    That depends on the size of the vessel you’re cooking with.  The general requirement is that the food in the pouches should be completely submerged in the water.  To ensure even cooking, we suggest using the pouch rack.  This will allow you to cook a larger quantity of food and even temperature control throughout the bath.  For example; in a 10 to 15-liter bath, you should be able to accommodate 15-20, 6-ounce portions.  For at 20 to 30-liter bath, you can accommodate 30 to 40 6-ounce portions.
     
    ▲ Back To Top

  • Can you cook an entire meal in a sous vide?
    es, you can cook similarly to a crock pot meal in one pouch.  Be sure to follow the guidelines for the sous vide method of a one pot meal.  Times and temperatures will vary.  Most proteins used for a one pot meal will render well done, but very tender.  The temperature will be dependent on what type of vegetables you add to the recipe. 
     
    ▲ Back To Top

  • What kind of food can you cook sous vide?
    Any protein, vegetables, fruits, eggs, desserts, rice, pasta and even infusions, such as cocktails and oils. Try quick pickles and jams too. Experimenting is half the fun!
     
    ▲ Back To Top

  • What makes Vesta better than other sous vide companies?
    Vesta specializes in designing, developing and manufacturing products focused on precise-temperature food preparation. Vesta has a dedicated team with more than twenty-five years of research and development innovation success in consumer kitchen electrics.
    ▲ Back To Top

  • Is cooking in plastic bags safe?  
    Yes, we recommend using food-grade polyethylene, BPA free bags for cooking food with this method.  Virtually all sous vide bags are made from this type of plastic and most name brand food storage bags are made from polyethylene.  Always follow the standard Food Safety Guidelines  as you would with any for any cooking method.
     
    ▲ Back To Top

  • What are the most common cooking temperatures?
    Between 132F and no more than 185F.  Temperature variations for cooking Seafood and fish and would normally be between 110F and 135F.
     
    ▲ Back To Top

  • What equipment is needed to cook sous vide?
    For Immersion, you’ll need the circulator, a water vessel, sous vide grade bags and a vacuum sealer.  If using the water bath, you’ll need sous vide grade bags and a vacuum sealer.
    ▲ Back To Top

  • How long can you keep sous vide cooked foods safely in the refrigerator?
    Once your food has been properly cooled with the quick chill method, we recommend no more than 48 hours. 
     
    ▲ Back To Top

  • Is it possible to re-therm or cook frozen foods?
    Yes, when cooking raw frozen ingredients, the cooking time should be extended at least an hour to allow foods time to thaw.  For previously cooked and frozen, this can vary between 30 minutes to 1 hour depending on the thickness and type of foods being re-heated.
     
    ▲ Back To Top

  • What cleanup is involved when cooking sous vide?
    Very little.  That’s the beauty of cooking sous vide.  It’s all done in sous vide grade bags, so the clean-up is easy and quick.  You’ll need to empty the water from the vessel as needed, clean and refresh.

     
    ▲ Back To Top