The Catch-All, all method, no discussion, Kool-Aid drinker’s guide to Sous Vide Processing

  • Sous Vide can be used for Beef, Veal, Chicken, Pork, and almost any other land or air dwelling prey.  It does not apply to fish or seafood.
  • Sous Vide does not utilize anything in the bag, other than the muscle/protein/object, Salt and/or Sugar as desired.  No marinades, no rubs.  JUST TRY IT.
  • Seal your protein in the bag, using either chamber, channel, or displacement method. (Displacement method works well with Ziploc Gallon or Ziploc Quart)
  • Calculate temperature penetration times using Baldwin, also published under this Files Tab, and make sure that once core temperature is achieved, processing continues for a minimum of 4 hours to achieve pasteurization, longer, depending on how much collagen you want to convert into gelatin.  Some processes require up to 72 hours for desired results (tenderness).
  • Baldwin:  http://www.douglasbaldwin.com/sous-vide.html
  • Set your PID controller on 129F
  • Process your item.
  • Remove from tank, shock chill in cold water, add ice if desired, and refrigerate.  At this point, provided the bag is vacuum sealed (not Ziploc), the product will keep a long long time.  Weeks, as opposed to days.  You can also freeze it.
  • When you want to eat, remove product from bag and, if you must, at this point, you may marinade, rub, dip, coat, bread, whatever.
  • Cook using conventional methods, seeking only long enough to achieve the desired internal temp–140F is “Mouth Hot”.