Page 3 - Sous Vide Que

Table Of Contents
What Is Sous Vide Que? .................................................... 5 Sous Vide Is Just Another Way To Go Low And Slow .... 6 Added Benefits ................................................................... 8 What You Need ................................................................... 9 What To Cook...................................................................... 9 What You Do ..................................................................... 10 Trim .................................................................................... 10 Dry Brine............................................................................ 10 Spices, Herbs, And Marinating ........................................ 11 Rubs And Pastes .............................................................. 13 Cooking In A Pouch.......................................................... 13 Are The Bags Safe? .......................................................... 17 It Is Not Boiling Food! ...................................................... 19 Immersion Circulators...................................................... 19 Joule .................................................................................. 21 Anova ................................................................................. 22 Others ................................................................................ 22 Cleaning Your Circulator ................................................. 22 Containers ......................................................................... 22 Environmental Impact ...................................................... 24 Searing............................................................................... 24 How To Sear On A Grill .................................................... 27 How To Sear In A Pan Or On A Griddle .......................... 31 How To Sear With A Torch............................................... 32 Sous Vide And Smoke...................................................... 33 3