Sous vide without a vacuum sealer
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The short version: you do not need a vacuum sealer. Put the food in a bag, lower it into water leaving the seal open, and let the water pressure push the air out. Seal it just before the opening goes under. That is the water displacement method and it is what most home cooks actually use.
Sous vide has a reputation for needing equipment. In practice you need a way to hold water at a steady temperature and a bag. The vacuum sealer is optional and always was.
The water displacement method
- Put the food in the bag, in a single layer, with seasoning and any fat or aromatics.
- Leave the seal open and lower the bag slowly into the water bath.
- Let the water do the work. As the bag goes down, water pressure squeezes the air up and out of the opening.
- Seal it just before the opening reaches the waterline.
- Clip it to the side so it cannot slip in.
What you get is not a true vacuum, and it does not need to be. What matters is that the food is in contact with the bag rather than sitting in an air pocket, because air insulates and slows heat transfer.
Temperatures worth knowing
| What | Temperature | Time |
|---|---|---|
| Chicken breast | 150F / 65C | 1 to 2 hours |
| Steak, medium rare | 130F / 54C | 1 to 3 hours |
| Pork chop | 140F / 60C | 1 to 3 hours |
| Salmon | 122F / 50C | 30 to 45 minutes |
| Eggs, soft | 145F / 63C | 45 minutes |
| Carrots | 183F / 84C | 1 hour |
These are starting points rather than rules. The point of sous vide is that a longer time at the right temperature does not overcook, so the timing is forgiving in a way normal cooking is not.
One safety point. Sous vide holds food at temperatures that can sit in the range where bacteria multiply, so time and temperature work together rather than independently. Follow tested guidance for the food you are cooking, particularly for poultry and for anything held for a long time, and chill quickly if you are not eating immediately. If you are unsure, cook hotter.
Which bag
Whatever you use has to tolerate sustained heat and seal properly. A food-grade silicone bag rated for sous vide handles both, and unlike a disposable bag it survives being used again.
Two practical things: the bag should stand up on its own while you fill it, otherwise you need three hands, and the seal should be one you can close with wet fingers at the waterline.
Finish it in a pan
Sous vide gets the inside exactly right and does nothing at all for the outside. Take it out, dry it very thoroughly, and sear it hard and fast in a very hot pan.
Drying is the step people skip. A wet surface steams instead of browning, and you lose the only thing the pan was for.
The bag I use stands upright while filling, is rated for sous vide, and goes in the freezer afterwards for whatever is left.
XXL Silicone Bag on Amazon $23.99 · 4.3★ from 268 ratings · profit pays for the care of FreemanQuestions
Do you need a vacuum sealer for sous vide?
No. The water displacement method uses water pressure to push air out of an open bag as you lower it in, then you seal it at the waterline. It is what most home cooks use.
Can you use a reusable silicone bag for sous vide?
Yes, provided it is food grade and rated for sustained heat. Silicone handles the temperatures involved and can be reused, unlike disposable bags.
Why does my sous vide bag float?
Trapped air. Lower it more slowly so the water has time to force the air out, and clip the bag to the side of the container so it cannot rise.
Do you need to sear after sous vide?
For meat, yes. Sous vide cooks the inside evenly but produces no browning. Dry the surface thoroughly first, then sear hard and fast.
General information rather than food safety guidance for your situation. Follow tested time and temperature tables for the specific food you are cooking.