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