Sous-Vide like a pro: Avoid the 4 most common mistakes
A detailed guide on how to get the most out of your immersion circulator

Anova Immersion Circulator: https://amzn.to/3qwGAmK
Lipavi plastic box: https://amzn.to/2KaR07x (mine is 12 qt)

Beer cooler sous vide hack:
https://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html

Reverse Sear Method:
https://youtu.be/9zU-hISLJgc

Cooking temperatures (these are for the consistencies I like – adjust to your personal preferences):

124F (51C) – Salmon
131F (55C) – tender cuts of beef, lamb, pork, veal, duck breast, fish (except salmon)
135F (57C) – tender cuts of prime beef (higher temperature required to dissolve additional marbling)
141F (61C) – Chicken breast, shrimp
146F (63C) – Eggs

Cooking times:

Beef, lamb, pork, veal, duck breast, chicken breast
1 hour for thicknesses under 1.5 inches (3.8 cm)
2 hours for thicknesses of 1.5 – 2 inches (3.8 – 5 cm)

Shrimp fishing
20 minutes for thicknesses up to 1 inch
25 minutes for 1 inch to 1.5 inches

Eggs
45 minutes

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My cooking classes in the Boston area:
http://www.helenrennie.com

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