I have had my Anova circulators for several years now and have learned a ton of info along the way. I’ll do my best to keep this list updated with questions as I think of them or receive them. Feel free to email me or DM me on Instagram if you have any questions or need any advice! I’ll always do my best to answer everything or find an answer for you if I don’t know. I don’t claim to be an expert but hopefully some of these tips will be helpful!
What brand(s) of sous vide circulator do you recommend?
Personally I use Anova’s immersion circulator (I have both the wifi and bluetooth versions). I like them because I can control them via the app as well as manually on the circulator. You can purchase the Anova model that I use the most here. I am also a fan of ChefSteps’ Joule, but if manual controls are important to you it’s helpful to note that that’s not an option on the Joule.
Do I need a special container?
No, you don’t NEED a special container, but I really recommend that you buy one. They’re fairly inexpensive and they are just plain easier to deal with than trying to jam everything into a stockpot.
I have a 12 qt rubbermaid container (left) and a 4.75 gallon cambro (right). I use the rubbermaid for the vast majority of my cooks. You can find the rubbermaid on amazon here and the cambro here. You can also check out your local restaurant supply store for more container options.
Do I need a vacuum sealer?
No! I used my circulators almost daily for 4+ years without a vacuum sealer. I relied on freezer ziploc bags sealed using the water displacement method and double bagged on long or very hot cooks to prevent failure and never had an issue. However, if you want a reasonably priced vacuum sealer here is the one I finally got (and it’s been great!).
How do I seal without a foodsaver?
You can faux vacuum seal very easily using the water displacement method. Here’s a great article from Kenji of The Food Lab that explains it very well: http://www.seriouseats.com/2016/08/how-to-seal-food-airtight-without-vacuum-sealer-water-displacement-method.html
How do I keep things from floating?
If you get most of the air out you shouldn’t have too much of a problem with this. However, sometimes things like carrots or other veggies will inevitably try to float because they release gases during cooks. Often you can weigh things down by setting a plate or bowl over them and allowing the water to sink the object on top of the bag. If something is really determined to float I recommend leaving a corner of the bag open and clipping it above the waterline to allow gases to escape.
What are the best jars to buy for sous vide desserts?
I am very much partial to Weck jars for sous vide. They’re high quality, require no guesswork in perfecting the seal and the lids won’t rust like a mason jar. I’ve never had a failure with Weck jars. You can buy the ones I use here.
What is a “fingertip tight” seal for jars?
If you’re going to use mason jars you need to perfect the fingertip tight seal. This is achieved by screwing the lid on using just your fingertips until you feel resistance. Once you feel resistance, unscrew a bit in the opposite direction and then screw in the original direction to tighten. You’ll get a feel for it after a bit but there is a higher margin of error with this method vs the clip-top jars.
Why is my food bland?
One of the complaints I see most often is in regards to bland food. There’s some controversy on this subject to which I will say to each his own… I personally season at every step. I season generously before sous vide, before searing, and I usually finish with a sprinkle of Maldon smoked salt right before serving. Basically, salt like crazy!
How do I get the best sear?
This one might gross some people out (sorry) because I know the substance in question is a little…controversial. However, to me the absolute best sear comes from mayo! Just like the principle of using mayo on grilled cheese, the protein in mayo browns incredibly well. I use a very, very thin layer and brush it on with a silicone pastry brush then sprinkle generously with salt and pepper. The seasonings stick really well to the mayo and it forms a great crust. I sear in cast iron as quickly and as hot as possible.
What if I’m serving people who like their meat cooked to different doneness?
Always start with the higher temperature items and go lower! For example, if you have a few people who want well done and a few who want medium rare, start the well done steaks first. Once those have cooked, lower the temperature to medium rare and add in the additional steaks. The well done steaks can sit in the medium rare bath without issue until they’re all cooked. Then all your steaks are warm and done at the same time!
How do I know how long to cook something for? What about temperatures?
The easiest way to figure out time and temp is to remember one thing: time = tenderness and temp = doneness. For me, my favorite temp for steak is 132. Every steak I cook is done at 132 and I add time for tougher cuts.
Can I cook from frozen?
Absolutely! I usually add on another hour or so to account for starting from frozen. No need to thaw and it turns out great.
Can I freeze food cooked sous vide?
Yes! I recommend leaving things in the bags that you cooked them in and going straight to the freezer. When you’re ready to eat them, reheat via sous vide, remove from bag and sear!
How long will things last in the fridge after being cooked?
The beauty of sous vide is that you can actually pasteurize things! Desserts in jars will last about a week unopened. Here is a handy guide for pasteurizing meat and how long things last:
Fish: http://www.douglasbaldwin.com/sous-vide.html#Table_3.1
Poultry: http://www.douglasbaldwin.com/sous-vide.html#Table_4.1
Beef/Pork/Lamb: http://www.douglasbaldwin.com/sous-vide.html#Table_5.1
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