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).
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”.
Chain Restaurants first, then Culinary School, then, French/Swiss/German, Italian, Seafood (lots of those), Steakhouses, Private Clubs, Nouvelle Cuisine, then, Lake Tahoe Hotels, Reno Hotels, Laughlin Hotels, and Vegas Hotels (Caesars, most notably), then, back to the Bay Area and another free standing Steak House. Then, 2008 happened.