1. A sous-vide stick or water oven

The sous-vide stick is a device that you place in a pot or container of water. It keeps the water at a constant temperature, which is essential for sous-vide cooking. An alternative is a water oven, in which the water is already heated without needing a separate pot.

2. Vacuum bags and a vacuum sealer

Since sous-vide cooking relies on vacuum-sealed products, you'll need special vacuum bags. These bags can withstand high temperatures and retain the moisture and flavour of the food. With a vacuum sealer, you remove the air from the bag and ensure the packaging fits tightly around the food.

3. A large pot or water container

You need a pot or water container in which you set up the sous-vide water bath. The larger the pot, the more food you can prepare at once.

4. Clips or a rack

To prevent the vacuum bags from floating, you can use clips or a rack to keep the bags in place in the water bath.

Do you have everything you need? Then you're ready to begin! The sous-vide cooking process consists of four steps: preparation, vacuum sealing, cooking and finishing. Follow these steps carefully for the best results.

• Preparation: The preparation for sous-vide cooking is similar to other cooking methods, but there are a few handy tips that make the process easier. For example, you can choose to coat your food in oil beforehand, which improves the flavour and texture. Not yet familiar with sous-vide? Then it's a good idea to start with simple recipes so you can get the hang of the technique at your own pace.
• Packaging: Most ingredients can be placed in special vacuum bags before cooking, after which a suction hose removes the air. Some vacuum sealers handle this process entirely by sucking out the air and sealing the bag in one step. This not only helps keep food fresh for longer, but also ensures it cooks optimally during sous-vide cooking.
• The cooking process: Decide in advance how well-done you want your food to be, so you can set the right time and temperature. This is essential for a perfect result. Once you've decided, you can start sous-vide cooking. The first time can take some getting used to, but after a few practice runs you'll naturally develop your own preferences, and it becomes a simple and precise way of cooking.
• Finishing: Once your food has reached the desired level of doneness, remove it from the water bath — it's time for the final step. You can vacuum-seal it again and store it for later, or serve it straight away. If you choose to serve meat or fish immediately, it's recommended to briefly sear the outside. This gives it a beautiful golden-brown colour and a delicious crust.