What is sous vide?

Sous vide is a French phrase that is often translated as "under vacuum." Chefs around the world use the sous vide technique to prepare food to the perfect doneness while retaining the foods’ nutrients and juices. Now, this simple technique is available for home use with the Anova.

Anova is a sous vide immersion circulation that works by circulating water at a constant temperature in a pot. It's important for the water to circulate, as this ensures a consistent temperature throughout.

To cook sous vide, you first seal your food in a plastic bag using either a vacuum sealer or a Ziploc bag. Then, submerge the bag into the heated water bath for a period of time. Some people like to finish their food by searing it.

Sous vide allows home chefs to consistently prepare food to the perfect level of doneness. Home chefs simply set the temperature of the water bath, submerge the food, and then walk away. Since the temperature of the bath will never get above the desired temperature, the food will never exceed the desired doneness. It can literally be a “set it and forget it” meal.

The benefits of sous vide Why Anova
Effortless meal preparation Turn on Anova, set the temperature and time and walk away
Consistent results Anova’s circulator ensures consistent results by eliminating hot and cold spots. The pump output can be also turned to direct water away from delicate foods or for increased circulation.
Healthier cooking technique Anova's sous vide cooking locks in food's nutrients and moisture. Enjoy delicious food without the need of butter or other dressings.
Check out this video on cooking sous vide with Anova:

What you'll need

Having proper sous vide cooking equipment is invaluable when you cook sous vide. Until now, buying a sous vide machine required a substantial investment and a bulky piece of equipment.

What we recommend Why
Anova's sous vide immersion circulator At $199, Anova's professional-grade sous vide immersion circulator is affordable for the home chef
A vacuum sealer and/or plastic bags There are several options for vacuum sealing the bags, but a commercial vacuum sealer is most effective
A pot, bin, cooler, or fish tank with a depth of greater than 8" An 8" depth ensures enough water coverage for proper circulation and safety
Lean cuts of meats, vegetables or fruit Sous vide methods do not sublimate the fat of meats so all the fat is retained during cooking, so leaner cuts are best. Vegetables and fruit are delicious when sous vided.
A good book or dumbbells Sous vide is a "set it and forget it" method of cooking. You'll have time to read, exercise, take a nap - really anything - while making amazing food.


Food should be fresh or defrosted before placing it in the plastic bag. Then, prepare the food with any of your favorite aromatic herbs, like rosemary or thyme. Unlike with other cooking methods, butter and marinades are not necessary because the moisture of the food will be retained. Adding broth or milk to the bag would create a poached effect. For most meats and fish, salt and pepper are all you need.


Add your seasoned food to plastic bags and remove all surrounding air to create a vacuum seal. This can be achieved in one of three ways:

  1. With a vacuum food sealer and its plastic bags;
  2. By sealing ziplock bags until almost closed and then sucking the air out with a straw; or
  3. By submerging the bag in a bowl of water and then sealing it up. The pressure of the water will push out the air and mold the bag around the food.

Cooking Time and Temperature

One of the most important questions when cooking sous vide is: At what temperature should I cook this food? The answer depends on your desired doneness of the food and safety concerns.

The other key question for sous vide cooking is: How long should the food cook for at the temperature I have selected? The answers to both questions are discussed below in our guide.

Precision by design

Anova was designed to create a precision cooking experience.

  • Set the temperature and time with a touch of the screen
  • Circulating water delivers consistent heat to the food
  • Leave your Anova on for up to 99 hours - it has an automatic shut off.

Our guide

Here's our recommended guide for preparing your next delicious meal:

Type Thickness Temperature Time
Tender Beef, Lamb 1" / 25mm 134F / 56.5C 1 - 4 hrs
Tender Beef, Lamb 2" / 50mm 134F / 56.5C 2 - 4 hrs
Bison, Game 1" / 25mm 134F / 56.5C 8 - 24 hrs
Roast, Leg of Lamb 2.75" / 70mm 134F / 56.5C 10 - 48 hrs
Spare Ribs 2" / 50mm 176F / 80C 24 - 72 hrs
Flank Steak, Brisket 1" / 25mm 134F / 56.5C 8 - 30 hrs
Tenderloin 1.5" / 38mm 134F / 56.5C 1.5 - 8 hrs
Baby Back Ribs NA 165F / 74C 4 - 36 hrs
Pork Chops 1" / 25mm 134F / 56.5C 2 - 24 hrs
Pork Chops 2" / 50mm 134F / 56.5C 2 - 10 hrs
Pork Roast 2.75" / 70mm 160-176F / 71-80C 12 - 30 hrs
Spare Ribs 2.75" / 70mm 160-176F / 71-80C 12 - 48 hrs

Type Thickness Temperature Time
Chicken Breast (Bone in) 2" / 50mm 146F / 63.5C 2.5 - 6 hrs
Chicken Breast (Boneless) 1" / 25mm 146F / 63.5C 1 - 4 hrs
Chicken Leg/Thigh NA 160F / 71C 4 - 8 hrs
Split Game Hen 2.75" / 70mm 160F / 71C 6 - 8 hrs
Turkey/Duck Leg NA 176F / 80C 8 - 10 hrs
Confit 2.75" / 70mm 134F / 56.5C 24 - 48 hrs
Duck Breast 1" / 25mm 134F / 56.5C 2 - 4 hrs

Fish and Seafood
Type Thickness Temperature Time
Fish .5 - 1" / 1.25 - 2.5cm 126F / 52C 20 - 30 mins
Fish 1 - 2" / 2.5 5cm 126F / 52C 30 - 40 mins
Lobster 1" / 25mm 134F / 56.5C 8 - 24 hrs
Scallops (Diver) 1 - 1.25" / 2.5cm 140F / 56.5C 40 - 60 mins
Shrimp jumbo 140F / 60C 30- 40 mins

Type Thickness Temperature Time
Root Vegetables* 1" / 25mm 183F / 84C 1 - 4 hrs
Tender Vegetables** 2" / 50mm 183F / 84C 30 - 75 mins
*Beets, Carrots, Celery Root, Parsnips, Potato, Turnips
**Asparagus, Broccoli, Cauliflower, Corn, Eggplant, Fennel, Green Beans, Onions, Peas, Squashes

Type Thickness Temperature Time
Firm Fruits* 1" / 25mm 134F / 56.5C 1 - 4 hrs
Soft Fruits** 2" / 50mm 134F / 56.5C 2 - 4 hrs
*Apple, Pear
**Peach, Apricot, Plum, Mango, Papaya, Nectarine, Strawberry

Type Temperature Time
Soft Cooked in Shell (quick) 167F / 75C 1 hr
Soft Cooked in Shell (slow) 147F / 64C 1 hr
Hard Cooked in Shell 160F / 71C 1 hr
Scrambled 167F / 75C 1 hr
Pasteurized in Shell 135F / 57C 1 hr

For information on safe cooking temperatures, please refer to the U.S. Department of Health & Human Service's food safety chart.


Once your food has been cooked sous vide, the final step is finishing. This may be quickly searing your steak in a hot pan with oil, or popping your chicken breast under the broiler to crisp up the skin. Most sous vide recipes will include a finishing tip.


Clean up after preparing a sous vide meal is yet another bonus of this cooking technique. No tools or heavy lifting required. Simply drain the water out of your pot and give it a quick wash, throw away the sous vide bag, and approach the cleaning of your Anova like you would the rest of your dishes.

Anova's unique circulator allows access to every nook and cranny through a simple removal of the steel skirt. The stainless steel skirt and pump cover can be washed with your other dishes or placed into a dishwasher.