Sous Vide vs Steam Cooking: A Comparison

Sous vide and steam cooking are two popular moist-heat cooking methods that yield tender, juicy, and flavorful results. But they utilize different techniques and equipment to achieve their effects.

Sous vide involves vacuum sealing food in plastic pouches or jars, then cooking it to a precise temperature in a water bath. Steam cooking uses steam heat to cook foods in a covered vessel or steamer basket.

Both methods have benefits and drawbacks in areas like temperature control, cooking time, flavor, texture, nutrients, required equipment, and more. Here is an in-depth look at the key differences between sous vide cooking and steam cooking.


Sous Vide Products I Use Every Day

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Anova Culinary AN400-US00 Nano Sous Vide Precision Cooker, 12.8" x 2.2" x 4.1", Black
Anova Precision Cooker Container 12L
IMPRESA [10 pack] Sous Vide Magnets to Keep Bags Submerged & In Place - Sous Vide Accessories to Stop Floating Bags & Undercooking - Great Alternative to Sous Vide Weights, Balls, Clips, & Racks
Anova Culinary ANVS01-US00 Anova Precision Vacuum Sealer, Includes 10 Precut Bags, For Sous Vide and Food Storage
Wevac Vacuum Sealer Bags 8x50, 11x50 Rolls 2 pack for Food Saver, Seal a Meal, Weston. Commercial Grade, BPA Free, Heavy Duty, Great for vac storage, Meal Prep or Sous Vide
Anova Culinary AN400-US00 Nano Sous Vide Precision Cooker, 12.8" x 2.2" x 4.1", Black
Anova Precision Cooker Container 12L
IMPRESA [10 pack] Sous Vide Magnets to Keep Bags Submerged & In Place - Sous Vide Accessories to Stop Floating Bags & Undercooking - Great Alternative to Sous Vide Weights, Balls, Clips, & Racks
Anova Culinary ANVS01-US00 Anova Precision Vacuum Sealer, Includes 10 Precut Bags, For Sous Vide and Food Storage
Wevac Vacuum Sealer Bags 8x50, 11x50 Rolls 2 pack for Food Saver, Seal a Meal, Weston. Commercial Grade, BPA Free, Heavy Duty, Great for vac storage, Meal Prep or Sous Vide
$99.00
$129.00
$24.99
$59.95
$18.99
Anova Culinary AN400-US00 Nano Sous Vide Precision Cooker, 12.8" x 2.2" x 4.1", Black
Anova Culinary AN400-US00 Nano Sous Vide Precision Cooker, 12.8" x 2.2" x 4.1", Black
$99.00
Anova Precision Cooker Container 12L
Anova Precision Cooker Container 12L
$129.00
IMPRESA [10 pack] Sous Vide Magnets to Keep Bags Submerged & In Place - Sous Vide Accessories to Stop Floating Bags & Undercooking - Great Alternative to Sous Vide Weights, Balls, Clips, & Racks
IMPRESA [10 pack] Sous Vide Magnets to Keep Bags Submerged & In Place - Sous Vide Accessories to Stop Floating Bags & Undercooking - Great Alternative to Sous Vide Weights, Balls, Clips, & Racks
$24.99
Anova Culinary ANVS01-US00 Anova Precision Vacuum Sealer, Includes 10 Precut Bags, For Sous Vide and Food Storage
Anova Culinary ANVS01-US00 Anova Precision Vacuum Sealer, Includes 10 Precut Bags, For Sous Vide and Food Storage
$59.95
Wevac Vacuum Sealer Bags 8x50, 11x50 Rolls 2 pack for Food Saver, Seal a Meal, Weston. Commercial Grade, BPA Free, Heavy Duty, Great for vac storage, Meal Prep or Sous Vide
Wevac Vacuum Sealer Bags 8x50, 11x50 Rolls 2 pack for Food Saver, Seal a Meal, Weston. Commercial Grade, BPA Free, Heavy Duty, Great for vac storage, Meal Prep or Sous Vide
$18.99

Last update on 2024-05-01 / Affiliate links / Images from Amazon Product Advertising API


Cooking Method

The core cooking method differs between sous vide and steam:

  • Sous vide utilizes precise temperature control. Food is vacuum sealed and then submerged in a accurately temperature-controlled water bath. The water evenly surrounds the food, allowing it to cook gently at an exact temperature.
  • Steam cooking exposes food to hot vapor. Food is placed in a basket or pan and steam is generated from boiling water below. The food is heated by the direct contact with the hot steam.

The sous vide water bath creates a very even, gentle cooking environment. Steam cooking exposes foods more directly to heat, creating hotter external surfaces.

Temperature Control

Temperature control and regulation provides a major advantage for sous vide:

  • Sous vide machines allow cooking at exact temperatures. Often within a tenth of a degree. This precision is difficult to achieve with steam.
  • Sous vide maintains set temperatures. Water baths use circulators and precise heaters to stay at set temperatures. Steam heat can fluctuate.
  • Low sous vide temperatures below the boiling point of water. Steam is limited to 212°F/100°C or above.

The ability to cook at precise temperatures lets sous vide achieve very specific textures and doneness levels. Steam does not offer the same precision and control.

Cooking Time

Cooking times also differ between the two methods:

  • Sous vide uses longer cooking times, sometimes up to 72 hours for tough cuts. The lower temperatures require more time to tenderize meats and breakdown connective tissues.
  • Steam cooking usually relies on shorter cooking times, since the higher heat cooks foods more quickly. Vegetables and seafood may cook in minutes with steam.
  • Sous vide time depends on thickness and desired doneness. Thicker cuts need more time at the set temperature. Steam time depends on the specific food item.

Sous vide’s extended cooking tenderizes tough meats exceedingly well. Short steam cooking times work best for quick-cooking veggies, fish and more delicate ingredients.

Flavor and Texture

The unique heat transfer of sous vide and steam lends each method distinct effects on flavor and texture:

  • Sous vide concentrates flavor and moisture within the sealed bags. Less volatile flavor compounds remain compared to high heat cooking methods. Foods retain much of their natural juices and moisture.
  • Steam cooking can mute subtle flavors, especially if cooking times are too long. Delicate aromatics and seasonings may dissipate in steam vapor. The direct heat can dry out some foods.
  • Sous vide creates exceptionally tender textures, thanks to the prolonged low temperature cooking. Meats cooked for hours reach remarkable tenderness.
  • Steaming often yields softer, mushier textures, especially in vegetables and seafood. The intense moist heat can quickly overcook more delicate ingredients.

Sous vide better preserves subtle flavors and creates supremely tender results. Steam works well for foods requiringgentle cooking, but can diminish delicate qualities.

Nutrient Retention

Nutrient retention differs slightly between the two methods:

  • Sous vide provides gentler heat, allowing better retention of heat-sensitive vitamins like vitamins C, B, and thiamine.
  • Steam cooking leaches fewer water-soluble vitamins and minerals compared to boiling. But overcooking with steam can still degrade nutrients.
  • The sous vide vacuum packaging protects against oxidation. Steaming allows more exposure to oxygen.

For maximum nutrient preservation, sous vide has some advantages. But steam fares far better than boiling.

Equipment Required

The equipment needs for each cooking method are very different:

  • Sous vide requires specialized equipment – an immersion circulator or water oven, vacuum sealer, and plastic bags or jars. This gear can be an investment.
  • Steaming just needs a steamer basket and pot – more common and affordable kitchenware. Stovetop steamers are simple to use.
  • Sous vide machines are precise but more complex to use. Proper operation and temperature regulation takes some learning. Steamers are very straightforward.
  • Sous vide gear requires power and counter space. Steamers need just a stovetop burner. They store easily.

Sous vide’s exotic gear promises restaurant-style cooking but requires more investment and learning. Simple steamers easily fit most home kitchens.

Pros and Cons of Sous Vide Cooking

Sous vide offers some amazing benefits but also has a few limitations to consider:

Pros of Sous Vide Cooking

  • Precise temperature control for perfectly cooked food
  • Even, gentle heating for superb tenderness
  • Long cook times tenderize tough cuts incredibly well
  • Concentrates and infuses more flavor into food
  • Convenience – just season, seal, and cook
  • Allows cooking in advance then quick searing before serving
  • Pasteurizes at lower temperatures for safe cooking
  • Simple clean up with sealed pouches containing drippings

Cons of Sous Vide Cooking

  • Requires expensive specialty equipment
  • Can take hours for full pasteurization and tenderizing
  • Moist environment risks pathogen growth if not careful
  • Potential for off-flavors from anaerobic bacterial growth
  • Must avoid BPA from plastic pouches touching food
  • Vacuum sealing process can be complicated
  • Not intuitive for beginners compared to basic cooking methods
  • Small capacity – difficult to cook large batches

Pros and Cons of Steam Cooking

Steaming also comes with its own set of advantages and disadvantages:

Pros of Steam Cooking

  • Simple, affordable equipment like steamer baskets
  • Quick cooking times retain crunch and nutrients
  • Easy setup and cleaning with steamers
  • No oils or fats needed
  • Preserves bright colors in vegetables and fruits
  • Can customize flavored steam with aromatics
  • Gentle cooking good for delicate proteins
  • Easy batch cooking – steamers have larger capacity
  • More energy efficient using less water than boiling

Cons of Steam Cooking

  • Dry, mushy textures if overcooked
  • Can easily mute subtle flavors
  • No oils to enhance flavor
  • Lower temperatures limit pasteurization capability
  • Little temperature regulation or precision
  • Moisture can dilute crispness in some foods
  • Condensation runoff can lead to soggy foods
  • Limited ability to infuse flavors into foods
  • Not as convenient for advance cooking and reheating

When to Choose Sous Vide Cooking Over Steam Cooking

Sous vide shines in certain situations where steam cooking may falter:

  • Cooking tough cuts of meat – sous vide tenderizes remarkably well
  • Infusing bold flavors into foods – vacuum sealing concentrates flavors
  • Cooking in advance for later quick searing
  • Pastuerizing for safe cooking of meat and seafood
  • Achieving very specific doneness levels like medium rare beef
  • Preserving moisture extremely well in lean meats
  • Concentrating juices and collagen within bag for sauces
  • Gently cooking delicate fish and other proteins without overcooking

When to Choose Steam Cooking Over Sous Vide

However, steam cooking works better in other scenarios:

  • Quick cooking more delicate vegetables, seafood, eggs
  • Retaining brightness in green vegetables
  • Avoiding plastic contact with acidic or high-fat foods
  • Cooking batches for meal prep or large gatherings
  • Adding aromatics for flavored steam
  • Gently reheating leftover foods
  • Maximizing crispness and crunch in foods
  • Cooking on a budget without specialized equipment
  • Steaming dumplings, dim sum, tamales and other wrapped foods

Both sous vide and steam cooking have their advantages and disadvantages. Sous vide promises gourmet quality results, but requires an investment. Simple steaming nicely fits home kitchens and skill levels. Carefully consider each method’s strengths to determine which better suits your cooking needs and style. With the right technique, both can yield delicious healthy meals with gentle, moist heat.