Published On Apr 26, 2018
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: https://amzn.to/3qwGAmK
Lipavi Plastic Box: https://amzn.to/2KaR07x (mine is 12 qt)
Beer Cooler Sous-vide Hack:
https://www.seriouseats.com/2010/04/c...
Reverse Sear Method:
• Steak in the Oven (as Good as Sous-vide)
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
Eggs
45 minutes
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http://www.helenrennie.com
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