Sous-Vide Temperature & Timing Guide

Why Sous-Vide?

Sous-vide (French for "under vacuum") is a cooking technique where food is vacuum-sealed and slow-cooked in a water bath at a precise temperature. The result? Perfectly cooked food, edge-to-edge, every single time.

The Process

Prepare Your Water Bath

Fill a pot or container with water and attach your immersion circulator.

Pro Tips:

•Use warm water to speed up heating time
•Ensure water level is between min and max lines
•Place a trivet or heat-safe mat under the container to protect your counter

Season and Seal

Season your food and seal it in a bag using a vacuum sealer or water displacement method.

Pro Tips:

•Add aromatics like herbs and garlic now
•Don't add butter/oil for meats (it dilutes flavor)
•Ensure the seal is completely airtight

Set Temperature and Time

Set your circulator to the target temperature and wait for it to preheat.

Pro Tips:

•Consult our guide for precise temperature settings
•Wait for the beep before adding food
•Cover the container to prevent evaporation

Cook

Submerge the bag completely and cook for the recommended time.

Pro Tips:

•Use clips or a rack to keep bags submerged
•Ensure water circulates freely around the food
•Cooking longer than minimum time is usually fine (within reason)

Finish and Serve

Remove food, pat dry thoroughly, and sear for a perfect crust.

Pro Tips:

•Patting dry is crucial for a good sear
•Sear quickly at high heat to avoid overcooking
•Rest meat for a few minutes before slicing

Equipment Checklist

Immersion Circulator

Essential

The device that heats and circulates the water to a precise temperature.

Container or Pot

Essential

Any heat-safe vessel deep enough to hold the water and food.

Freezer Bags or Vacuum Sealer

Essential

Heavy-duty freezer bags (Ziploc) work great for beginners using water displacement.

Binder Clips

To secure the bags to the side of the pot if not using a rack.

Cast Iron Skillet

For finishing meats with a perfect sear.

Common Mistakes to Avoid

Bag Floating

Air pockets in the bag cause it to float, leading to uneven cooking.

Fix: Use a spoon or clip to weigh it down, or reseal to remove more air.

Adding Butter to Red Meat

Butter extracts flavor-carrying fat-soluble compounds from the meat.

Fix: Add fresh butter after cooking during the searing or resting phase.

Searing Wet Meat

Moisture on the surface creates steam, preventing a good crust.

Fix: Pat the meat completely dry with paper towels before searing.

Overcrowding the Bath

Too many bags prevent proper water circulation.

Fix: Ensure there is space between bags for water to flow freely.