Remove the air from freezer bag and seal the
bag, creating as tight a vacuum seal as possible.
Note: If you are using a vacuum sealer and
pouch, the seal will be created by the vacuum
sealer after the air has been removed.
Immerse the sealed bag into the cooking pot.
The bag should be submerged below the water
level, however if using a freezer bag, do not
submerge the seal of the bag. Clip the seal
portion of the bag to the side of the pot to
secure it.
You can also choose to suspend a long, thin stick
across the top of the cooking container and clip
the bag to the stick (this is helpful when you are
cooking more than one bag).
If the food is floating, use a large, heavy spoon,
plate, pot lid or other heatproof utensil to weigh
the bag down and keep the food submerged.
Let the cooking begin. For long cooking times,
check periodically to make sure the water level
remains above the food and the [MIN] level mark.
If you need to add water, heat it on the stovetop
or in the kettle to approximately the same
temperature as the water in the container to
avoid cooling the water.
Once your sous vide has completed cooking,
use a pan to sear or brown the meat to your
preference. It is recommended to use a cast iron
pan or barbeque.
8
Steps to Sous Vide Cooking
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