Sous Vide Workshop Resources

Thank you for attending the Intro to Sous Vide workshop!

🛠️ Gear & Setup

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 (or propane) torch for finishing
Kitchen scale that measures in grams

🔒 Vacuum Sealing Techniques

Edge vs Chamber Sealers (YouTube)

Visual Example: Sealer Bags

Edge Sealer Bag - Textured — Edge Sealer Bag – Note the textured surface for air removal

Chamber Sealer Bag – Smooth — Chamber Sealer Bag – Smooth, no texture needed for sealing

🥄 Sealing Jars for Sous Vide Desserts

“Fingertip Tight” Explanation

Jar Sealing Demo

Air Escaping from Jars

🍽️ Tasting Notes & Preparation

🥩 Flank Steak

Montreal Steak Spice
Cooked at 131°F / 55°C for 4 hours, reheated at 130°F for 1 hour
Seared in cast iron with corn oil

🍗 Chicken Thighs

BBQ Pit Boys “Pork Privilege” rub
Cooked at 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
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

Butter and honey in bag
Cooked at 183°F / 84°C for 1 hour, reheated at 140°F
Reduced glaze from bag juices

🍮 Crème Brûlée Recipe

160g egg yolks (11 large eggs)
90g granulated sugar
3g kosher salt
1 tsp pure vanilla extract (or 1 vanilla bean)
600g heavy cream (35%)

Instructions: Whisk everything until smooth. Strain, pour into 4 oz jars. Seal fingertip-tight. Cook at 181°F / 82°C for 1 hour. Chill, then torch sugar before serving.

Watch: Crème Brûlée (ChefSteps)

📊 Time & Temperature Quick Guide

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 with butter, reheat at 140°F
Carrots: 183°F for 1 hour with butter and honey, reheat at 140°F
Asparagus: 185°F for 12 mins, reheat at 140°F
Potatoes: 190°F for 30 mins, roast at 425°F for 20 mins