Home Meat Beef Sous Vide Basics

Sous Vide Basics


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:

BeefEye fillet52° C1 hourSous Vide Eye Fillet
Brisket62° C72 hours
ChickenWhite meat60° C1½ hours
Dark meat65° C2 hours
DuckBreast56° C1½ hoursSous Vide Duck Breast
PorkBelly65° C18-36 hours18-24 hour version in our Ramen
Fillet65° C1½ hours
Loin chops65° C1 hour
Salmon50° C25 minutes
Scallops51° C30 minutes