Sous Vide Tips and Tricks
Understanding the basics of sous vide is one thing, mastering it is quite another. We'll try to provide some of our best tips and tricks for your continued sous vide success.
If you have any sous vide tips or tricks of of your own feel free to send them our way
and we will post them for everyone else to see.
This information, as well as over 100 recipes, is available in our book Beginning Sous Vide
which you can get at Amazon.com or as a pdf download
Sous Vide Tips and Tricks
A great sous vide tip for easily sealing liquids with a FoodSaver Vacuum sealer. Sent in by Curtis Jackson.
Another good sous vide tip that deals with a good way to get all the air out of your sous vide pouch if you don't have a vaccum sealer.
I wanted to cook a custard for ice cream with sous-vide technique to get the exact temperature control when making the custard. This stumped me for a few days then I noticed two layers of plastic around the rack of lamb I was cooking and it had come out OK - so two layers of cooking plastic works.
There are lots of options out there for sous vide rulers including a printable sous vide ruler and a sous vide iPhone ruler but this one has a few benefits (and can be used in conjunction with the others).
In the past we have treated sous vide cooking and salting similar to traditional methods, where you salt before the cooking process. However, some new findings are showing that at the long times and low temperatures involved in sous vide the salting can actually make the meat less juicy.
The main reason salt makes meat less juicy is because it begins to cure the meat, denaturing the proteins, and drawing out moisture. This results in dry meat, one of the common complaints for long-cooked sous vide beef.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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