Sous-Vide Like a Pro by avoiding 4 common mistakes
An in-depth guide to making the most 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/c...

Reverse Sear Method:
   • Steak in the Oven (as Good as Sous-vide)  

Cooking Temperatures (these are for textures that I like -- adjust to your personal liking):

124F (51C) - salmon
131F (55C) - tender cuts of beef, lamb, pork, veal, duck breasts, fish (other than salmon)
135F (57C) - tender cuts of prime beef (higher temp needed to melt extra marbling)
141F (61C) - chicken breasts, shrimp
146F (63C) - eggs

Cooking Times:

Beef, lamb, pork, veal, duck breasts, chicken breasts
1 hour for thicknesses less than 1.5 inches (3.8 cm)
2 hours for thicknesses 1.5 - 2 inches (3.8 - 5 cm)

Fish a shrimp
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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