Equipment Needed

• sous vide immersion circulator
• pot with water
• vacuum sealer or zip-top bags
• meat thermometer

Ingredients

• food to cook
• seasonings
• butter or oil (optional)

Step-by-Step Instructions

1. Season food inside and out
2. Vacuum-seal food or use zip-top bag (remove as much air as possible)
3. Fill pot with water and attach immersion circulator
4. Set precise temperature for food type
5. Heat water to target temperature
6. Submerge sealed bags in water bath
7. Cook for recommended time (varies by thickness)
8. Remove bag and open carefully
9. Pat food dry and sear in hot pan for crust (optional but recommended)

Professional Tips

• Precise temperature = perfectly cooked every time
• Cooking time is forgiving - won't overcook
• Searing after gives restaurant-quality results
• Great for batch cooking/meal prep
• Can hold at temperature for hours without overcooking
• Steak: 129°F for rare, 135°F for medium-rare

What to Make

• perfectly cooked steaks
• tender chicken
• meal prep
• batch cooking
• consistent results