Sous-Vide Like a Pro – an in-depth guide (Sous-vide series, Ep. 1)

Sous-Vide Like a Pro – an in-depth guide (Sous-vide series, Ep. 1)

Sous-Vide Like a Pro by avoiding 4 common mistakes
An in-depth guide to making the most of your immersion circulator

Anova Immersion Circulator:
Lipavi Plastic Box: (mine is 12 qt)

Beer Cooler Sous-vide Hack:

Reverse Sear Method:

Cooking Temperatures (these are for textures that I like — adjust to your personal liking):

124F (51C) – salmon
131F (55C) – tender cuts of beef, lamb, pork, veal, duck breasts, fish (other than salmon)
135F (57C) – tender cuts of prime beef (higher temp needed to melt extra marbling)
141F (61C) – chicken breasts, shrimp
146F (63C) – eggs

Cooking Times:

Beef, lamb, pork, veal, duck breasts, chicken breasts
1 hour for thicknesses less than 1.5 inches (3.8 cm)
2 hours for thicknesses 1.5 – 2 inches (3.8 – 5 cm)

Fish a shrimp
20 minutes for thicknesses up to 1 inch
25 minutes for 1 inch to 1.5 inches

45 minutes

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Categories: Kitchen Appliance

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    Plastic is toxic when heated. Buy silicone bags

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  2. שלמה וולף
    שלמה וולף 18 May, 2022, 13:49

    А теперь на Русском языке 💙💛

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  3. John Weimer
    John Weimer 18 May, 2022, 13:49

    OK here’s my method and I get a beautiful crust every time. First of all make sure your steak is at least an inch and a half thick. I do the salting 24 hours in advance and then it sits uncovered on a wire rack in my fridge. I flip it once halfway through. The steak is then dryer and darker and salted inside. I have a chamber vacuum sealer but you can use a food saver but don’t seal until it’s squishes just enough to keep the water out. Usually I will double seal it to make sure there are no leaks. At 1-1/2 to 2 inches thick I will cook it for an hour and a half to an hour and 45 minutes at 96°. I have my Bernzomatic propane torch ready, my cast iron pan very hot but not orange. Take the steak out dry it off very well and then pepper and OIL it. Throw it on the dry well seasoned cast-iron pan use the torch to brown the edge facing you. When that’s done flip the steak it will be well seared and then use the torch to brown the other edge. Now that you used a cast-iron pan and a torch let it rest for five minutes as usual and you will have a well crusted perfectly cooked medium rare 125 to 130° center juicy beefy steak. If you brought a good steak to begin with LOL.

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  4. Albert Daniel
    Albert Daniel 18 May, 2022, 13:49

    I just don’t like the idea of cooking in plastic 🤔

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  5. Cosmo Cramer 0815
    Cosmo Cramer 0815 18 May, 2022, 13:49

    Please cook for me, I am hungry now!

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  6. Kermit
    Kermit 18 May, 2022, 13:49

    A little tip for anyone struggling to make due with a cheap food saver you already have. Sometimes you can get them to seal when you have oil in the bag, by pressing the door seal down real hard before the oil reaches the seal. And sometimes you can overpower the pump and trigger the seal prematurely.

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  7. Random Female
    Random Female 18 May, 2022, 13:49

    Wow. What an incredible pain. Glad I'm able to cook proteins the old fashioned way.

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  8. Sheep
    Sheep 18 May, 2022, 13:49

    AMAZING video!! I can't wait to try the fridge or ice bath cooling to get better skin. I was frustrated that I couldn't get the skin just right and now I know why.

    Thank you.

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  9. Cthulhu
    Cthulhu 18 May, 2022, 13:49

    I use it a lot for food prepping. Sous vide a lot of meat, put it in the fridge/freezer still in the bag, quick sear to get a nice surface and warm it up.

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  10. Mama Tucker
    Mama Tucker 18 May, 2022, 13:49

    I don't know why I've never commented but now I have. Your channel is amazing. I love your teaching style.

    Reply this comment
  11. John Aeryns
    John Aeryns 18 May, 2022, 13:49

    I use mine as an efficient dishwasher. Works shockingly well, I set it to 160°, fill the sink with water, dirty dishes, and dawn. Then let it do its thing. Dishes are clean in about an hour. Just drain and rinse.

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  12. Dan Richardson
    Dan Richardson 18 May, 2022, 13:49

    Went to amazon link and watched the review videos from users.
    To many with motor issues after 2 or 3 uses.

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  13. Michael R.
    Michael R. 18 May, 2022, 13:49

    I mean.. I Like the video and all. But it really irritated me that she kept calling the meat "Protein". Why is that? Is that a "lost in translation"-thing, she apparently ain't a native speaker herself, or is it another one of these "We don't say that on YouTube" situations?

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  14. Otter_ Popz
    Otter_ Popz 18 May, 2022, 13:49

    Have been Sous-Vide cooking for about a year now and love it, looking forward to trying these methods to bring it to the next level!

    Reply this comment
  15. John Palmer
    John Palmer 18 May, 2022, 13:49

    Thinking about preparing a head of time, would like to hear your thoughts on preparing steaks via sous vide and then freezing them For long term storage.

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    SUPER ULTRA MAGA 18 May, 2022, 13:49

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  17. Scott B
    Scott B 18 May, 2022, 13:49

    Convinced a friend (who's a really good cook) to try sous vide. She piled frozen, dressed but skin-on salmon into a huge Ziplock bag – so it's like 4" thick. Then she tried cooking it for a half hour, which'd work fine for a single fillet (and sous vide salmon is SO lovely). Ended up with a near-frozen centre, mushy skin. It took about an hour to get the edible parts separated from the bones and skin, the salmon was ultimately prepared like a hash. The moral (as pointed out in this video) is thickness affects cooking time. Don't do what my friend Libby did!

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  18. Scott B
    Scott B 18 May, 2022, 13:49

    Good fun. Found an InstantPot clone with sous vide capability. Needed to upgrade the size of my existing electric pressure cooker, so I'll see how well it behaves. If it works it'll replace my Anova. I was one of the earlier-adopters; there's a Sousvide Supreme box next to my sink. It's downside is there's a lower limit to it's temperature, I wanted to use it for something at a lower temperature (cheese, maybe?) and it wouldn't go below about 100F.

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  19. Mary Leck
    Mary Leck 18 May, 2022, 13:49

    I like your presentation. It is easy to follow and very thorough. Shawn Baker, MD talks about this method in some of videos, and you answered my questions. Many thanks!

    Reply this comment
  20. Edward Langrehr
    Edward Langrehr 18 May, 2022, 13:49

    I use a deep fat fryer, becuz I disliked cleaning, after oil, was used up. Never used for frying again..
    I use my toaster oven, on broiler. I Don't like bloody meat!! Works for me!

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  21. Frank Costa
    Frank Costa 18 May, 2022, 13:49

    Never heard of the method till reading kenji Alt cook book. And now I'm watching this video and you mentioned kenji. Small world

    Reply this comment
  22. YoadrianYolara
    YoadrianYolara 18 May, 2022, 13:49

    I sous vide a thick beef shoulder cut for two days and then grilled it for about 7 minutes ….it came out great ! like butter and the crust on the outside . ….olive oil , rosemary , garlic , salt pepper ….the best

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  23. Camas
    Camas 18 May, 2022, 13:49

    Excellent and without pretense, as always. She is unmatched in merit for advice.

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  24. dh long
    dh long 18 May, 2022, 13:49

    I use an old cleaning pail.

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  25. jackie biggs
    jackie biggs 18 May, 2022, 13:49
  26. frantahouska
    frantahouska 18 May, 2022, 13:49

    Sew-vee as a Pee Vee…. the "D" is silent. Don't be Puttin no "D" there

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  27. Troy Stover
    Troy Stover 18 May, 2022, 13:49

    a simple pot on the stove is good and find a way for it to stir.

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