Sous Vide Technique

Sous Vide is French for “Under Vacuum”. While most people will jump to the conclusion you need to purchase another kitchen utensil to do sous vide, all you need is a large pot, a stove, and a thermometer. A vacuum sealer is also best for success, but heavy freezer bags could work in a pinch if all of the air it out.

1. First thaw the meat in the refrigerator, keeping it in the vacuum bag.
2. Take a large soup pot or Dutch oven, and fill it ~2/3s full with water. Heat it to a simmer (170-185 degrees F).
3. Submerge the bag and make sure you don’t puncture the bag and that it stays on the bottom (use a weight (like a heavy serving spoon).
4. Simmer for 20-25 minutes for 1# of meat, 25-30 for 2#.
5. Remove the meat and juices from the bag to a plate and check the temperature of the meat; make sure the meat is a safe serving temperature.
6. If the meat temp is too low, a short time in the microwave or searing the meat can bring it up to temp.
7. Searing has the added benefit of adding flavor due to the Maillard effect.
8. Before serving, you can also spoon the retained juices over the top of the meat.