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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

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Easily Seal Liquids with a FoodSaver Vacuum

A great sous vide tip for easily sealing liquids with a FoodSaver Vacuum sealer. Sent in by Curtis Jackson.
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Sous Vide Without a Vacuum Sealer

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.
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Sealing Liquids with a Foodsaver

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.
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Good Sous Vide Ruler

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).
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Sous Vide and Salt

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.
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