Prepare protein by adding flavours, generally avoiding liquid. Vacuum seal and store in fridge if desired, allowing time for marinating. Also freezes well for easy mid-week meals.
General formula:
1 – Add flavour to the protein. Many suggest avoiding raw garlic as it turns green.
2 – Vacuum seal in plastic bags.
3 – Immerse with sous vide device of choice.
4 – Set temperature and wait until cooked.
5 – Remove from bag and pat dry with paper towel.
6 – Rest 5-10 minutes.
7 – Heat a skillet with a small amount of butter or oil. Sear quickly on both sides. Many advocate a light layer of full-fat mayonnaise before the sear.
Times and temperatures:
| Meat | Cut | Temperature | Time | Link |
| Beef | Eye fillet | 52° C | 1 hour | Sous Vide Eye Fillet |
| Brisket | 62° C | 72 hours | ||
| Chicken | White meat | 60° C | 1½ hours | |
| Dark meat | 65° C | 2 hours | ||
| Duck | Breast | 56° C | 1½ hours | Sous Vide Duck Breast |
| Pork | Belly | 65° C | 18-36 hours | 18-24 hour version in our Ramen |
| Fillet | 65° C | 1½ hours | ||
| Loin chops | 65° C | 1 hour | ||
| Salmon | 50° C | 25 minutes | ||
| Scallops | 51° C | 30 minutes |