Sous-Vide Like a Pro - an in-depth guide (Sous-vide series, Ep. 1)

Summary by Krater

This video explains the principles and advanced techniques of sous-vide cooking, covering water temperatures, bagging methods, cooking times for various proteins, and strategies for achieving a great sear.

From the video

Answers: What are the best tips and techniques for cooking meat and fish with sous-vide?

• Sous-vide cooking technique
• Water bath temperature control
• Meat packaging and vacuum sealing with ziplock bags
• Cooking times for meat, poultry, and fish
• Searing and browning sous-vide meat
• Cook-and-chill meal prep method

What it concludes

• Sous-vide cooking time cannot be extended indefinitely without altering texture, as longer times mean more tenderness but less juiciness.
• Meat and poultry thinner than 1.5 inches (3.8 cm) cook in 1 hour, while fish fillets and shrimp cook in 20 minutes.
• Blowing torches give meat an unpleasant flavor, and hot skillets cannot supply enough continuous heat for proper sous-vide crust development.
• Cooling the meat after sous-vide cooking allows you to keep it in the skillet for a longer sear without overcooking the inside.
• Refrigerating meat for 10 minutes before searing allows you to sear for 2 minutes per side instead of 1, resulting in a much better crust.
• Holding meat and poultry in a water bath for an extra hour or two makes no difference, whereas fish and shrimp texture suffers after 15 minutes.