Vacuum Sealed Cooking Sous Vide Guide


Vacuum Sealed Cooking

Sous Vide Cooking Guide


Steak, Potato, Mushroom Sous Vide Vacuum Sealed Cooking

Vacuum Sealed & Sous Vide Cooked Meal



Cooking vacuum sealed food is most of the time referred to as Sous Vide cooking.

Making the benchmark for vacuum sealed cooking, or Sous Vide cooking. The problem with benchmarks whether they are systems or flavors. Is that the majority of people believe that benchmarks cannot be changed.  With Sous Vide too many people believe that Sous Vide is a difficult, precise, temperature controlled, process that will fail without expensive equipment.

Nothing is less true, it all depends on what you cook and how high you set the bar. Important to know is that you will not easily fail with cooking in a bag. For that reason vacuum sealed cooking is definitely worth a try.

Vacuum sealed cooking

Is it Sous Vide cooking?


What You Need 


Home style home for cooking Sous Vide

Home style pot is excellent for Sous Vide Vacuum Sealed food cooking


You don’t need a huge Sous Vide dip tank. Unless you are running a commercial kitchen for a restaurant. Basically most home kitchens have a large pot and your stove.  Next you need a temperature and cooking time guideline.



Sammic Sous Vide Machine is a great way to take all the guess work out of vacuum sealed cooking the Sous Vide way.

Sammic Portable Sous Vide Circulator Machine









The precision of the portable Sammic Sous Vide Circulator is spot on for home or commercial use.  UL Rated for commercial use this precise cooking unit excels in a home style pot or a huge dip tank in commercial restaurants. Always use Sous Vide rated vacuum seal bags Sous Vide Vacuum Sealer Bags or rolls.  You can expect to have water leaking into your meal destroying your food with zip lock or other food grade plastic bags.



If you do not have a quality vacuum sealer consider the many styles VacuumPackers has to offer.

 vacuum sealed cooking sous vide

Vacupack Elite for Vacuum Sealed Cooking Sous Vide


Other vacuum sealer options can be found at the following urls.  for USA and for Canada.


Now let’s get cooking.  Here is your dish for the day:

Grilled Sirloin Steak with Grissini Mushrooms, Roast Potatoes and Warm Broccoli Salad

Sounds good? It does to me and it is just for starters in this series. I assume you have a family of four. If you have a different count of family members adjust accordingly. Temperatures and cooking times remain the same.


For the steaks: cooking temp 135 to 140 F, cooking time 45 min, for medium rare to medium

4 Sirloin steaks (1 inch thick)

4 sprigs rosemary, if you use dry rosemary about ½ tsp per steak

4 tsp butter (one tsp per steak), we keep things within some fat limits

Sprinkle of salt per steak (if you use salted butter be slow with the salt)

Cracked black pepper

4 vacuum bags

For the broccoli salad: cooking temp 183F and cooking time 45 minutes

2 heads of broccoli (cut into florets)

12 cherry tomatoes (cut in half) if you don’t have any, just cut a bigger tomato in eight pieces

12 pitted black olives (cut in half)

6 tbsp olive oil

Salt,  cracked black pepper

For the potatoes:

4 medium sized potatoes (cleaned and cut in six to eight chunky pieces)

2 cloves garlic (chopped)

1 rash bacon (cut into small strips)

1 heaped tbsp chopped parsley

2 tbsp olive oil

Salt, cracked black pepper

For the Grissini Mushrooms:

2 packet mushrooms (stems removed)

Salt, cracked black pepper

Method: Vacuum Sealed Cooking Sous Vide Guide

First of all fill a pot with water and attach your thermometer so he is submerged in the water and you can read the temperature, a steel barbecue skewer at the edge of the pot is a good aid for that. Bring the water to 183 F lower the heat and try to keep the temperature as stable as possible.

The potatoes:

Let’s start with the potatoes, cooking potatoes in a vacuum bag takes a long time and we don’t want it too complicated, definitely not if this is your first time. So just cook the potatoes conventionally in a pot with water until softened (10 to 12 minutes) rinse and put aside. Done, for now!

The broccoli salad:

  • Season the broccoli florets with salt and cracked pepper place in a bowl.  Add half of the olive oil and transfer the florets to a vacuum bag and seal.
  • When the water has reached 183.F submerge the bags to the water, bring the temperature back to 183.F and cook for 45 minutes.
  • Remove the bags from the water and keep aside.
  • without tomato and olives,

Now the Steaks: 

  • Season the steaks with salt and cracked pepper, spread 1 tsp of butter over them and place a sprig of rosemary on top of the butter. (If you use dried rosemary sprinkle on top of the butter)
  • Transfer the steaks one by one into a single vacuum bag and seal tight.
  • When the broccoli florets are cooked, reduce the heat of the water to 140 F, this is easy, just add some cold water. If you have two pots and two thermometers you can cook these two items simultaneously, but I assume you have one.
  • Add the bags with steaks to the water and cook for 45 minutes.

Finishing the dish:

When the steaks are cooking for half an hour, start to roast the potatoes by adding the olive oil to a skillet and heat to medium, add the bacon and fry for a minute, add the potato quarters and fry golden brown in a few minutes. Turn off the heat add the chopped parsley, season with salt and pepper and mix.

  • While the potatoes are frying, open the bag with broccoli florets, drain out the excess water and place them in a bowl, add the tomato and olives, season and mix.
  • By now the steaks are ready, remove them from the water, open the bags and transfer to a tray.
  • Remove the potatoes from the skillet, but leave fat if any behind. Add the melted butter from the steak bags and turn the heat to high when the pan is hot add the steaks and give them a crisp finish on both sides in one or two minutes.

Remove the steaks, add the mushrooms and fry for a minute.

Serve on individual plates.

Now this may sound like a long journey, but in fact it is not and the result is remarkable.

Until the next recipe


By:  Marinus Hoogendoorn


Leave a Reply

Your email address will not be published. Required fields are marked *