your hands and close them, leaving 1 inch unsealed.
(See photos here.)
- Heat at least 2 gallons of water to the designated
temperature, using an instant-read thermometer to
ensure accuracy (the hot water from your tap may be
hot enough, without having to heat it on the stovetop).
Pour the water into the cooler.
- One at a time, slowly submerge each bag of food in
the water until only the unsealed edge is exposed. Any
remaining air should have been forced out of the bag
as it was submerged. Seal the bag completely.
- Close the cooler, drape it with a few towels, and set it
in a warm spot for the specified cooking time,
checking the temperature of the water every 30
minutes or so and topping it up with boiling water as
necessary to maintain it at within 3 or 4 degrees of the
desired final temperature (with a very good cooler, this
may be unnecessary).
- Remove the food from the bags and sear in hot fat, on
a grill, or with a blowtorch to trigger the Maillard
reaction and add textural contrast to the food.
SEARING
As I mentioned earlier, sous-vide cooking is
deficient in one key aspect: it doesn’t brown your
meat. The browning reactions that give your meat
