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Sous Vide Pronounciation and Common Misconceptions

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Sous Vide Pronounciation & Sous Vide Basics

What is the proper Sous Vide Pronounciation?

If you are reading this blog you may already know this…but then again you could just be getting starting with Sous Vide Cooking. One of the first things that people wonder about and often get wrong is how to pronounce Sous Vide. When you say the word out loud, many people say it as “soo-vee”. But the correct Sous Vide Pronounciation is “soo-veeD”, with a hard  “D” sound at the end.

What is Sous Vide Cooking?

In the past few years, sous vide cooking—already a staple in fine dining restaurants has gained a foothold in home kitchens as well thanks to inexpensive Sous Vide Machines like The Anova Nano or ChefSteps Joule. .

Chef Steps Joule

Sous Vide is simply a cooking technique that uses precise temperature control to deliver consistent results. Five Star restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time-day after day.

Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag-usually plastic or a shrink wrap plastic, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method because of the consistent temperature.

Sous Vide Cooking is still plagued by many misconceptions that go beyond the pronunciatition. Below, we will address six of the most common myths surrounding sous vide.

Sous Vide Misconceptions

The first misconception is that sous vide does not mean boiling food in a bag. Common boil in a bag foods, like ready made Indian Dishes and packaged rice involve placing the food in boiling water to heat it. With sous vide cooking, however, the point is to cook food gently, well below the boiling point and often very slowly. It involves heating water precisely to a temperature that matches the food’s ideal internal temperature, never any hotter or cooler, and almost certainly never to boiling! The idea that sous vide means boiling food in a bag is a persistent misconception and source of confusion.

Sous Vide set up

Misconception: Cooking in Plastic is unhealthy:

We use the technique in our kitchen at home when we prepare food for our families.

Here’s what we know: According to the latest research that we know of, the safest

plastics are food-grade high-density polyethylene, low-density polyethylene, and

polypropylene. Virtually all sous vide bags are made from these plastics.

Misconception about what you can cook:

People unfamiliar with sous vide often think it’s useful only for preparing proteins.

While all three of those foods taste great cooked sous vide, there are many more delicious

dishes. Check out our previous blog on cooking vegetables Sous Vide.

Sous Vide Pronounciation

Last misconception about Sous Vide Cooking

Yes, you will need to buy some equipement, however it doesn’t have to cost a fortune. In fact, you don’t even need a pricey vacuum sealer ziplock bags. You can probably find a container to do the actual cooking in and you can buy a Sous Vide Circulator for less than $100 and often closer to just $50.

The complete beginner’s guide to Sous Vide Cooking. I teach you everything you need to know to get started in this awesome adventure. I share all that I have learned so far on this episode. Including your first sous vide cook.

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Anova Pro: Insanely powerful, built for continuous use and tougher than your favorite cast iron pan, the Anova Precision Cooker Pro is ready for the most demanding professional kitchens.

Equipment Used

Our top recommended Sous Vide

equipment from The Fatty Crab:

* Weber Slow N Sear:

Joule Sous Vide Circulator:

Anova 900:

Anova Precision Cooker WiFi:
Sous Vide Supreme:
Sansaire Sous Vide Circulator:
Sous Vide Container:
Sous Vide Container Cover:
Best Chamber Sealer:
Cheap Suction Sealer:
Chamber Bags:
Suction Bags:
Bag Holder:
Mini Weight:
Pepper Grinder:
Mini Hook Clips:
Large Clips:
Rib Rack:
SS Searing Circle Grate:
Grate Inside Container:

(mine is 10×15)
Rack System Lifter:
Sous Vide Rack System:

(Choose the right size for you)

Anova Pro Cooker

Searzall (Heating Lamp):
Touch Gas:

Searing Grates:
Round Elevated Grate:

LIPAVI Damascus Chefs Knife:
LIPAVI Damascus Santoku:
Chef’s Knife:
Chef’s Knife Japanese:
Sushi Knife:
Butcher’s Knife:
Long Carving Knife:
Electric Knife Battery:
Nicer Cleaver:

Wood Pellets:
Charcoal Grill:
Weber Griddle 1/2 Moon:
Cast Iron Griddle Round:
Heat Resistant Glove:

Cutting & Serving Board:
Color Prep Board:
Granite Cutting Board:
Food Grade Gloves:
Bundt Cake Glass Pan:
Glass Mason Jars 8 Oz.:
Glass Mason Jars 4 Oz.:
Glass 7 Cup with Lid Container Kit:
Tongs Tweezers: