Sous-vide is French for under vacuum: the food is vacuum-sealed in a bag and cooked in a water bath held at a precisely controlled temperature, which gives consistent results from one portion to the next.[1] The FDA model Food Code describes the restaurant process as food vacuum packaged in an impermeable bag, cooked in the bag, rapidly chilled and kept refrigerated.[2] On the plate, meat or fish is usually cooked evenly all the way through and often seared at the end for color, and it can look pinker or softer than the same cut cooked on a grill.
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What to order
- Sous-vide steak, pork chop or lamb: usually seared or grilled at the end for a crust. For comparison, USDA lists 145°F (62.8°C) with a 3-minute rest for whole cuts of beef, pork, veal and lamb, so ask the kitchen's final temperature if you want it more done.[3]
- Chicken or duck breast: very moist and sometimes faintly pink. USDA lists 165°F (73.9°C) for all poultry, so ask how the kitchen cooks it if that matters to you.[3]
- Slow-cooked eggs, sometimes named by a temperature such as 63° egg: the white is often barely set and the yolk soft. USDA advises cooking eggs until the yolk is firm, so ask whether the kitchen uses pasteurized eggs if undercooked egg is a concern.[4]
- Salmon or other fish: often cooked gently so it stays silky, and it can look translucent. If you want fish cooked through, say so when you order.
- Long-cooked short rib or pork belly, sometimes listed as 24-, 48- or 72-hour: a cooking time in the dish name often points to a water bath. Expect very tender meat that may still be pink.
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Frequently asked questions
How do food-safety rules treat low-temperature sous-vide cooking?
The FDA model Food Code ties cooking to both temperature and time: whole beef, pork and lamb roasts, for example, can be held at 130°F (54.4°C) for 112 minutes or at 145°F (62.8°C) for 4 minutes. It also requires a restaurant that packages food sous-vide to give its regulator a HACCP plan, and notes that the method relies on time and temperature alone to control pathogens.[2] States and cities adopt their own versions, so ask the restaurant if you have questions.
Does a long water bath kill every germ?
Not necessarily. A 2024 review of sous-vide research found the method sufficient for food preparation but limited in eliminating pathogens, including viruses, parasites and the spore forms of bacteria.[1] FDA advises people at higher risk of foodborne illness, including pregnant women, children under 5, older adults and people with conditions such as cancer, diabetes or an organ transplant, to avoid raw or undercooked meat, poultry and eggs, raw fish and partially cooked seafood.[5] If that applies to you, ask how the dish is cooked or check with your doctor.
Why do restaurants use sous-vide?
Researchers point to consistent results and longer shelf life, while equipment cost and staff training are the main drawbacks.[1] For a diner, that usually means a dish that tastes the same on each visit, with the sear or sauce added just before serving.
What should I ask before ordering a sous-vide dish?
Ask what final temperature the kitchen uses and whether the dish is finished on a grill or in a pan. Look for an asterisk or footnote too: under the Food Code, restaurants tell diners which dishes are served raw or undercooked and remind them of the risk.[2] If you want something cooked further, ask before you order, because some dishes are cooked ahead and portioned.
Related guides
Sources
- Foods (MDPI), via PubMed Central. Advances and Drawbacks of Sous-Vide Technique—A Critical Review. Accessed
- U.S. Food and Drug Administration. Food Code 2022. Accessed
- USDA Food Safety and Inspection Service. Safe Minimum Internal Temperature Chart. Accessed
- USDA Food Safety and Inspection Service. Shell Eggs from Farm to Table. Accessed
- U.S. Food and Drug Administration. People at Risk of Foodborne Illness. Accessed