… or Hero Image
Equipment and Materials
Optional Equipment and Materials
- Place the food to be cooked sous vide into a Ziplock-style bag.
Add oil to coat the product. This is optional, but if you are including multiple portions in a single bag, the oil will help prevent them from sticking to one another.
Here, we're using olive oil as a marinade that will infuse the lamb with the aroma of rosemary.
Fill a container—or even your entire sink—with hot water.
Adjust the temperature from your faucet to achieve the desired temperature.
• Optional: You can insert a probe thermometer to measure the core temperature of the food and monitor the progress of cooking.
Submerge the bag into the water, using water displacement to force out the air from the bag.
Optional: Use a study paperclip to hold the bag to the side of the bath.
Periodically check the temperature of the water surrounding the food.
If you are using a small amount of water relative to the food, you will need to add hot water from time to time to maintain the intended cooking temperature.
- When the food has finished cooking remove it from the bath. When is it done? This can be judged by either a known cooking time based on experience, or by measuring the core temperature of the food with a thermometer if you're uncertain.
- Remove the product from its packaging.
- Finish as required, such as pan-roasting, and serve promptly.