Sous vide

Sous vide is a precision cooking method for achieving tasty, healthy and particularly tender meals.

The sous vide method

The sous vide cooking allows for even and precise results while preserving the meat’s nutrients. Making individual portions reduces cooking time.
Adding a selection of aromatic herbs can replace the need for additional broth or fat. Because the meat is cooked in a bag, its juices are locked in, making it more flavourful.
For best results, use sous-vide cooking bags (or Ziploc-type bags, if the appliance allows for it).
Immerse the sealed bag in a water-filled container and secure the sous-vide cooker (thermocirculator). Program the cooking temperature and time.
To remove the air from the bag without a vacuum sealer, slowly immerse the unzipped bag in the water. The pressure from the water will force the air out of the bag. Zip the bag before submerging it completely.
Cooking time may be extended to increase meat tenderness. The meat will be fully cooked after 2 hours but will be even more tender after 12 to 24 hours. Once the meat is sealed in the bag, it can be left to cook unattended.
Once it is cooked, the meat can be seared in a skillet or on the BBQ for extra flavour and colour.

Cooking basics

The thermometer is a cheap and easy to use tool that allows you to always have the right temperature according to your tastes.

Medium-rare
The meat’s internal temperature must reach between 60 °C and 64 °C (140 °F and 147 °F)
Medium
The meat’s internal temperature must reach between 65 °C to 69 °C (149 °F to 156 °F)
Well-done
The meat’s internal temperature must reach between 70 °C and 74 °C (158 °F to 165 °F)

Cuts	Cook time
Rack	Place the rack of pork in a sous vide cooking bag and season to taste. Remove air from bag. Set the thermocirculator at 63 ^oC (145 ^oF). Once the water has reached the desired temperature, immerse the bag in the water and leave to cook for 2 to 18 hours (for maximum tenderness), depending on the size of the rack. Remove bag when cooking is complete.
Chops	Place pork chops in a sous vide cooking bag and season to taste. Remove air from bag. Set the thermocirculator at 63 ^oC (145 ^oF) for medium-rare. Once the water has reached the desired temperature, immerse the bag in the water and leave the chops to cook for about 1 hour. Remove bag when cooking is complete.
Ribs	Place ribs in a sous vide cooking bag and season to taste. Remove air from bag. Set the thermocirculator at 73.9 ^oC (165 ^oF) Once the water has reached the desired temperature, immerse the bag in the water and leave the ribs to cook for about 12 hours. Remove bag when cooking is complete.
Shoulder	Place shoulder in a sous vide cooking bag and season to taste. Remove air from bag. For pulled pork, set the thermocirculator to 63 ^oC (145 ^oF). Once the water has reached the desired temperature, immerse the bag in the water and leave to cook for 1 hour 40 minutes to 18 hours (for maximum tenderness), depending on the size of the shoulder. Remove bag when cooking is complete.
Tenderloin	Place tenderloin in a sous vide cooking bag and season to taste. Remove air from bag. Set the thermocirculator at 63 ^oC (145 ^oF) for medium-rare. Once the water has reached the desired temperature, immerse the bag in the water and leave to cook for about 1 hour. Remove bag when cooking is complete.
Belly	Place pork belly in a sous vide cooking bag and season to taste. Remove air from bag. Set the thermocirculator at 68 ^oC (155 ^oF) for medium-rare. Once the water reaches the desired temperature, immerse the bag in the water and leave the pork belly to cook for about 20 hours, depending on its size. Remove bag when cooking is complete.
Ham	Place ham in a sous vide cooking bag and season to taste. Remove air from bag. Set the thermocirculator at 63 ^oC (145 ^oF). Once the water has reached the desired temperature, immerse the bag in the water and leave the ham to cook for about 12 hours, depending on its size. Remove bag when cooking is complete.
Cheek	Place pork cheeks in a sous vide cooking bag and season to taste. Remove air from bag. Set the thermocirculator at 82.2 ^oC (180 ^oF). Once the water has reached the desired temperature, immerse the bag in the water and leave to cook for 10 to 20 hours. Remove bag when cooking is complete.
Loin	Place pork loin in a sous vide cooking bag and season to taste. Remove air from bag. Set the thermocirculator at 63 ^oC (145 ^oF) for medium-rare. Once the water has reached the desired temperature, immerse the bag in the water and leave to cook for about 4 hours 30 minutes, depending on the size of the loin. Remove bag when cooking is complete.
Osso buco	Place the osso buco in a sous vide cooking bag and season to taste. Remove air from bag. Set the thermocirculator at 66 ^oC (151 ^oF). Once the water has reached the desired temperature, immerse the bag in the water and cook the osso buco for about 20 hours. Remove bag when cooking is complete.
Sausage	Place sausages in a sous vide cooking bag and season to taste. Remove air from bag. Set the thermocirculator at 71.1 ^oC (160 ^oF). Once the water has reached the desired temperature, immerse the bag in the water and let them cook for about 45 minutes. Remove bag when cooking is complete.