Steam Ovens For Sous Vide: Is It Possible?

Sous vide is a French cooking technique that involves vacuum sealing ingredients in a bag and slow-cooking them in a water bath at a steady temperature. This method can be replicated using a steam oven, which cooks food in a vacuum-sealed bag at a constant temperature. The steam in the oven acts as the water bath, and the food is cooked gently, retaining its natural vitamins and minerals while its flavours are concentrated.

Sous vide cooking in a steam oven vs a water bath

Sous vide is a French cooking technique that involves vacuum sealing ingredients (usually proteins like meat or fish) in a bag and slow-cooking them in a water bath at a steady temperature. The food is cooked slowly, with most ingredients taking between one and three hours to cook properly. The end result is moist and tender, with an even cook throughout.

Traditionally, sous vide is done in a temperature-controlled water bath, with the water temperature maintained by devices such as the Anova Precision Cooker. The food is sealed in a bag to prevent it from getting waterlogged.

However, it is possible to cook sous vide in a steam oven, eliminating the need for a water bath. Steam ovens with sous vide functionality, such as those offered by NEFF, Siemens, and Smeg, have started to become available. These ovens use steam to cook vacuum-sealed food at a constant temperature, with the steam acting as the water bath.

There are some differences to note between using a steam oven and a traditional water bath for sous vide cooking. Here is a comparison of the two methods:

Steam Oven Sous Vide vs Water Bath Sous Vide

Temperature Control

One of the critical factors in sous vide cooking is precise temperature control. Traditional sous vide cookers allow for temperature adjustments in single-degree increments or even tenths of a degree, ensuring an exact cooking temperature.

Most steam ovens, on the other hand, offer less precise temperature adjustments. The Siemens iQ700 oven, for example, has temperature adjustments in 5-degree increments. Higher-end steam ovens may offer single-degree temperature control, providing more accurate results.

Cooking Environment

The cooking environment also differs between the two methods. In traditional sous vide, the food is fully immersed in a water bath, resulting in a wet cooking environment. This can be ideal for meats and vegetables, but it may not be suitable for foods with skin, as they can become waterlogged and rubbery.

Steam ovens, on the other hand, create a moist cooking environment without adding humidity. This means the surface of the food will stay dry during the cooking process, which can be beneficial for achieving a crispy texture in a subsequent high-heat cooking stage.

Bag Requirements

Another difference is the requirement for vacuum sealing in a bag. While traditional sous vide requires vacuum sealing to prevent waterlogging, steam ovens may not always necessitate this step. Some steam ovens, like the Anova Precision Oven, allow for sous vide cooking without vacuum sealing, as the oven can maintain 100% relative humidity, replicating the environment inside a sealed bag.

However, vacuum sealing is still recommended, especially when incorporating seasonings or fresh herbs. The bag contains the juices and flavours, intensifying the taste, and prevents the seasonings from washing off due to the moisture in the oven.

Cooking Time

The cooking time may also vary between the two methods. Traditional sous vide cooking often requires long cooking times due to the equilibrium method, where the water bath is set to the desired temperature, and food cooks until it reaches the same temperature.

In a steam oven, as the food is not bagged, you can directly measure the core temperature of the food with a probe. This allows for faster cooking, as you can set the oven temperature slightly above the target probe temperature to speed up the process.

In conclusion, while both methods can achieve delicious results, the choice between a steam oven and a water bath for sous vide cooking depends on factors such as temperature precision, cooking environment, bag requirements, and cooking time. Steam ovens offer a convenient alternative to traditional water baths, but the level of precision and cooking characteristics may differ.

The difference between wet-bulb and dry-bulb temperatures

Yes, you can cook sous vide in a steam oven. Steam ovens have become increasingly popular, with some manufacturers promoting their ability to cook sous vide by using a low-temperature steam setting, eliminating the need for a water bath.

However, it is important to note that most steam ovens do not offer the same level of precision when it comes to temperature control as dedicated sous vide cookers or circulators. Sous vide-specific appliances generally operate in single-degree or even-tenth degree increments, while most steam ovens offer temperature control in increments of one degree or five degrees. This lack of precision can make a significant difference for certain types of food, such as rare meats, seafood, and eggs, which are more affected by small temperature changes.

Understanding the difference between wet-bulb and dry-bulb temperatures is crucial when cooking sous vide in a steam oven. Here is a detailed explanation:

Dry-bulb temperature refers to the temperature of the air circulating in the oven cavity, measured by a bare thermometer with no radiant heat sources affecting it. It is the type of temperature measurement we are most familiar with in traditional ovens and is essential for understanding the rate at which heat is transferred to your food. Higher dry-bulb temperatures mean more energy is available for cooking but also increase the risk of overcooking or burning.

Wet-bulb temperature represents the temperature at which air can be cooled by the process of evaporative cooling. It is measured using a thermometer covered by a water-soaked wick or other porous fabric. The drier the air, the faster the moisture evaporates, and the lower the wet bulb temperature. Wet-bulb temperature always stays lower than dry-bulb temperature, except when the relative humidity is at 100%, in which case they are equal.

In the context of cooking, wet-bulb temperature is important because it mimics the cooling effect of evaporation, which is crucial when using water-based cooking methods like boiling, steaming, or simmering. As water evaporates from the surface of the food, it removes heat, allowing the food to cook evenly and preventing overheating.

When cooking sous vide in a steam oven, it is essential to understand the relationship between these two temperatures. The surface temperature of the food (wet-bulb temperature) is always going to be lower than the temperature of the air in the oven (dry-bulb temperature). By measuring both temperatures and calibrating the target oven temperature based on these readings, you can achieve precise cooking results, which is the hallmark of sous vide cooking.

How to prepare food for sous vide cooking

Sous vide cooking is a technique that involves vacuum sealing food in bags, then immersing the packet in a hot water bath set to a specific constant temperature using a device called an immersion circulator. The circulator is a stick you can place into any vessel of water to heat the water to the desired temperature. The device maintains that exact temperature, while also circulating the water around the vessel so that the food cooks evenly.

• Select the right food: Different foods require different temperatures and cooking times. For example, vegetables require a higher temperature than steak.
• Prepare the food: Depending on the type of food, you may need to remove stems, peel, or cut the food into smaller pieces. For meat, you may want to season it with salt and other spices.
• Choose the right bag: You can use either a vacuum sealer or zip-top freezer bags. Vacuum sealers are preferable as they remove all the air from around the food, helping water surround the food more closely. However, freezer bags allow you to check the temperature of the item with an instant-read thermometer.
• Assemble the sous vide setup: Fill a container with water and set the desired temperature on the immersion circulator. The container can be a pot, Dutch oven, or any other vessel that is safe for the desired temperature.
• Seal the food in the bag: If using a vacuum sealer, follow the manufacturer's instructions to seal the food. If using a zip-top bag, use the water displacement method to remove air from the bag. Place the food in the bag, seal it, leaving a small opening, and lower it into the water. Just before the bag is fully submerged, seal the bag and remove it from the water.
• Submerge the bag: Place the sealed bag in the water bath, ensuring that it is fully submerged. You may need to use a binder clip or another weight to keep the bag submerged.
• Monitor the cooking process: Depending on the food and desired level of doneness, allow the food to cook in the water bath for the specified time. For meat, this could range from one to four hours.
• Finish with a sear: After removing the food from the bag, it may look grey or lack a crispy crust. To remedy this, sear the food in a hot skillet or oven for a few minutes to add colour and texture.

The best types of food for sous vide cooking

Sous vide cooking is a great way to prepare a range of foods, from meats to seafood, vegetables, fruits, eggs, sauces, and desserts. Here are some of the best types of food for sous vide cooking:

Meats

Meats that tend to dry out or become chewy with traditional cooking methods are ideal for sous vide. The precise temperature control of sous vide ensures that the meat is cooked evenly and never exposed to excessive temperatures, resulting in juicy and tender steaks, chicken breasts, and tougher cuts like oxtail or beef short ribs. For example, cooking chicken breast sous vide eliminates the risk of overcooking, resulting in juicier and more delicious meat.

Seafood

High-quality seafood, such as shrimp and lobster, can be expensive, and sous vide cooking ensures that they don't overcook. For instance, lobster cooked sous vide will be perfectly cooked every time, resulting in tender flesh. Additionally, salmon can be prepared to your preferred doneness, with wild salmon cooked to an internal temperature of 120°F and farmed salmon at 125°F.

Vegetables

Vegetables like asparagus and carrots are excellent choices for sous vide cooking. Asparagus stalks hold up well to this method, resulting in tender, juicy spears with just the right amount of bite. Sous vide carrots are cooked in their juices, intensifying their natural flavor and resulting in ultra-tender carrots that aren't mushy.

Eggs

Eggs are one of the most popular foods to cook sous vide due to the precise control over texture and consistency. You can easily achieve the perfect poached egg or control the exact consistency of your egg, from "flowing cream" to "pliable Camembert."

Desserts

Desserts like cheesecake and crème brûlée are also excellent candidates for sous vide cooking. Cheesecake cooked sous vide has a strikingly silky texture, and crème brûlée can be cooked in individual servings, making it perfect for entertaining.

The pros and cons of sous vide cooking

Sous vide cooking is a trendy way of preparing food that involves vacuum-sealing it in a plastic bag and then cooking it in a temperature-controlled water bath. The French term "sous vide" means "under vacuum". This cooking method offers several advantages over conventional cooking methods, but it also has some drawbacks. Here are the pros and cons of sous vide cooking:

Pros:

• Precise temperature control: Sous vide cooking allows you to cook food to a precise temperature, resulting in edge-to-edge perfection. This technique eliminates the risk of overcooking meats, poultry, and seafood.
• Juicy and tender meats: The low and controlled temperature of sous vide cooking yields succulent and tender meats with a desirable exterior crust.
• No shrinkage: Unlike traditional cooking methods, sous vide cooking prevents shrinkage of proteins. For example, a steak cooked medium-rare using the sous vide method retains its internal juiciness and doesn't shrink in weight.
• Consistent results: This cooking method ensures consistent results with proteins, making it ideal for restaurants that need to serve multiple orders of the same dish at the same time.
• Improved flavour: Vacuum sealing enhances flavours and allows for improved flavour without adding fats.

Cons:

• Long cooking times: Sous vide cooking can take significantly longer than traditional cooking methods.
• Inconsistent results with some foods: While sous vide works well for meats and certain types of vegetables, it may yield inconsistent results with some types of fish and vegetables.
• Requires more attention to food safety: Sous vide cooking requires strict adherence to food safety guidelines, especially when cooking at low temperatures to avoid food contamination.
• Requires special equipment: This cooking method requires a water oven or similar equipment to regulate the temperature of the water bath.
• Wasteful and time-consuming: The process of sealing food in plastic bags, cooking it in a water bath, and then finishing it using another method can be time-consuming and wasteful, generating a lot of plastic waste and used water.
• Requires additional steps: Sous vide cooking often requires additional steps, such as searing or grilling after the food is removed from the water bath, adding to the overall cooking time and the number of kitchen items that need to be washed.

Frequently asked questions