Sous-Vide Home Cooking: Really Slow Food

Fancy sous vide cookers are targeting home chefs. But is a 24-hour steak worth the wait?

Andy Richter for TIME

PolyScience immersion circulator ($1,129, pot not included)

I have been to the edge of culinary innovation, and I want my Easy-Bake oven back.

I recently spent an entire week eating only food that I had shrink-wrapped and cooked in tepid water for an inordinate amount of time: eight hours for a chicken breast, 24 hours for a steak, 36 hours for short ribs that came out rare. Although this culinary method may sound fit for a survival camp, a growing number of foodies are embracing sous vide, French for "under vacuum," as the ideal way to slowly cook meat in its own juices.

Want the full story?

Subscribe Now


Get TIME the way you want it

  • One Week Digital Pass — $4.99
  • Monthly Pay-As-You-Go DIGITAL ACCESS$2.99
  • One Year ALL ACCESSJust $30!   Best Deal!
    Print Magazine + Digital Edition + Subscriber-only Content on

Learn more about the benefits of being a TIME subscriber

If you are already a subscriber sign up — registration is free!