1. Fill a large container with enough water to cover the minimum-level marker on the sous-vide machine. Place the bottom end of the sous-vide machine into the water and tighten the back to attach it to the side of the container. Plug the machine in and press the power button to turn the machine on. Set to the desired temperature using the arrow buttons. 01:41
2. Place the meat or other food product in a plastic bag. Remove as much air as possible and close the bag. Because leaving air in the bag will impede the cooking process, it is preferred that you seal the bag with a Cryovac or other vacuum-sealing machine. 05:26
3. After the bag has been sealed, place it into the water. Cover the top of the container with plastic wrap and cook for as long as necessary. 10:01
4. Use tongs to carefully remove the bag from the hot water. Cut open the bag, remove the meat and discard the liquid. Depending on the recipe, glaze, sear, or serve as is. 11:09
What You'll Need
- Large water vessel
- Sous-vide machine
- Cryovac bag or zip-seal bag
- Cryovac machine
- Plastic wrap
- Chef's knife
- Cutting board
Sous-vide, the French term meaning "under vacuum," is a method of cooking where food is vacuum-sealed in plastic and cooked at a consistent temperature in a water bath. Cooking food sous-vide takes longer than other methods, but ensures even cooking without overcooking. Sealing the food in plastic also traps in juices and flavor that may be lost or diluted with other cooking processes.
Sous-vide machines are available at many different price points. Though professional grade machines can be expensive, smaller versions meant for home use are relatively inexpensive. They can be found online or at most cooking supply stores.
In this tutorial, Chef Robbie demonstrates the basic function of a sous-vide machine but recommends referring to the manual and using online resources to determine the exact temperature and cook time for your machine and desired dish. Adhering to specific recipes will eliminate guess work and ensure consistently well-cooked final products.
Chef Robbie uses a Cryovac machine to create an air-tight seal around the brisket. Another way to remove the air is to place the meat inside a bag and submerge it in water up to the zip-seal. The pressure from the water will help force the air out of the bag.