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.
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:
|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|