You’ve been wanting a sous vide machine for a while, and you finally got your hands on one. Now it’s time to take this baby out for a spin. Luckily for you, we’ve already done all the digging and research, and we’re here to share what we discovered about sous vide cooking. Spoiler alert: this machine is going to totally change the way you think about cooking.

The Equipment

Here’s what you need to get started on your sous vide adventure:

• A sous vide machine—technically referred to as an immersion circulator
• A large, heat-proof container
• Sealable plastic bags
• A vacuum sealer—optional, but highly recommended

A sous vide machine is technically called an immersion circulator; however, no one will give you grief if you call it by its street name. Luckily, as sous vide cooking becomes more popular, so does the availability of the machine itself. Popping up at mass retailers and in the online market, immersion circulators are more affordable and available now than ever before.

Anatomy of an Immersion Circulator

Sous vide machines generally come in two models: the first is a wand-shaped machine that sits in a bath of water, and the second is a circulator built into a container for water. Whichever model you have, the core of the machine is the same. There’s a heater that circulates water, bringing it to an ideal temperature, and a container to hold that water.

If you’re the owner of a wand-shaped immersion circulator, you’ll also need a heat-proof container for the water bath. We recommend using a container with readable measurements on the side, like a clear tub from the Cambro brand. There are special containers made for sous vide cooking, manufactured to trap humidity inside the tub, but truly, any large heat-proof pot will do.

What Kind of Bags to Use for Sous Vide

1. Prepare the Machine
Place the sous vide machine in your large heat-proof container. Fill the pot with water to where the water level is halfway between the maximum and minimum limits on the sous vide machine. Set the machine to the desired temperature, according to the manufacturer instructions. Two quick notes: One, sous vide machines are not waterproof, so never submerge the machine completely in water! Make note of the depth-limit that the machine can be submerged to. And two, if you fill your container with warm water versus cold, your water will heat up much faster.

2. Season the Food