Sous Vide Workshop – Handout
Instructor: Connor Visser
Municipality of Clarington
🛠️ Gear Checklist
- Immersion circulator (Anova, Joule, Instant Pot)
- Edge or chamber vacuum sealer
- Sous vide-safe vacuum bags or reusable silicone bags
- 4 oz mason jars (for desserts)
- Butane torch for finishing crème brûlée
- Kitchen scale that measures in grams
🔒 Vacuum Sealing Tips
- Edge Sealer Bags: Textured for suction, good for dry items
- Chamber Sealer Bags: Smooth-sided, great for liquids & bulk sealing
- Jar Sealing: "Fingertip tight" means tightening the lid gently until it stops naturally
🍽️ Tasting Notes & Prep
🥩 Flank Steak
- Montreal Steak Spice
- Cooked at 133°F / 56°C for 4 hours, reheated at 130°F
- Seared in cast iron with corn oil
🍗 Chicken Thighs
- BBQ Pit Boys “Pork Privilege” rub
- 150°F / 65.5°C for 2 hours, roasted at 450°F for 15 mins
- Pan sauce made from bag juices
🥦 Asparagus
- Drizzle of sesame oil, 30ml of low sodium soy sauce
- Cooked at 185°F / 85°C for 12 mins, reheated at 140°F
🥔 Baby Potatoes
- Cooked at 190°F / 88°C for 30 mins, roasted at 450°F for 20 mins
🌽 Corn on the Cob
- Poached in butter, cooked at 183°F / 84°C for 30 mins
- Reheated at 140°F
🥕 Glazed Carrots
- Bagged with butter and honey
- 183°F / 84°C for 1 hour, reheated at 140°F
- Reduced glaze from bag juices
🍮 Crème Brûlée (Jar Method)
- 160g of egg yolks (about 11 eggs)
- 90g granulated sugar
- 3g kosher salt
- 1 tsp vanilla extract
- 600g heavy cream (35%)
Instructions: Whisk all ingredients until smooth. Strain and pour into 4 oz mason jars. Seal fingertip-tight. Cook at 181°F / 82°C for 1 hour. Chill, then brûlée the top with sugar before serving.
📊 Time & Temp Quick Reference
- Flank Steak: 131°F / 55°C for 4 hours
- Chicken Thighs: 150°F / 66°C for 2 hours
- Crème Brûlée: 181°F / 82°C for 1 hour
- Corn: 183°F for 30 mins (reheat at 140°F)
- Carrots: 183°F for 1 hour (reheat at 140°F)
- Asparagus: 185°F for 12 mins (reheat at 140°F)
- Potatoes: 190°F for 30 mins + 450°F roast
🔗 Full Interactive Guide:
