Expert Interview Series: Lisa Q. Fetterman About the Tools Needed for Sous Vide Cooking

In French, sous vide means "under vacuum." But to Lisa Q. Fetterman, co-founder and CEO of Nomiku, it means precision, cooked-to-perfection food. And it's less about the vacuum and more about the ability to control the temperature of your...

Sous vide cooking

In French, sous vide means "under vacuum." But to Lisa Q. Fetterman, co-founder and CEO of Nomiku, it means precision, cooked-to-perfection food. And it's less about the vacuum and more about the ability to control the temperature of your cooking to .1 degree Celsius.

We recently checked in with Lisa to learn more about sous vide cooking, which involves using a low-temperature water bath to cook ingredients that are vacuum sealed in a plastic bag. Here's what she had to say:

Can you tell us about your culinary background?

I've worked for Mario Batali, Jean Georges, and Joshua Skenes. I love cooking at home and have been in love with sous vide ever since I discovered it through working in fine dining.

What do chefs love about this method of cooking? What are the advantages?

The advantage of cooking this way is that you can get exactly the results you want. At 57 degrees Celsius steak becomes perfectly medium rare and the fat and collagen melt into the meat. Each bite is edge-to-center perfection.

What tools are needed for sous vide cooking?

You just need your Nomiku, a pot you already own, some freezer-safe zip bags and your ingredients to put in the bag. It's that simple.

For recipe ideas we have the Tender Sous Vide app for iOS and Android! Check it out; it's the largest sous vide community on mobile.

What types of dishes lend themselves best to this method?

Any dish that is not a baked good or pasta lends itself very well to sous vide! Meats, Thanksgiving turkey, asparagus, custard, yogurt and even cheese making benefit greatly from the temperature control of the Nomiku.

What are the most common mistakes chefs and cooks make when trying sous vide?

Not knowing the time and temperature of a recipe and putting food in before the water bath has reached its target temperature. It's as easy to make mistakes cooking sous vide as it is with grilling or any other cooking activity. Thankfully, we are now connected with our Tender app and Wifi Nomiku so we can be right there with you to minimize the headache of trying something new.

What's one of your favorite sous vide recipes?

It changes weekly, and right now it's definitely sous vide turkey, because I suddenly just got hit with a craving for Thanksgiving dinner.

What should chefs and cooks look for when shopping for sous vide tools? What should they avoid?

They should look for a unit that is powerful and at least 1000W in power. It should be easy to use and travel with.

What are some of your favorite resources for chefs who want to learn more about sous vide?

I love EatTender.com. Our blog has lots of stories and inspired recipes. We also have a great YouTube channel EatNomiku. Whenever you have a question, you can Tweet us @Nomiku and we usually get back to you within the hour.

Start shopping for sous vide tools on Cilantro. Browse cookware.