Some tips for beginners

Anova Precision® Cooker First Cook Essentials
1

I have been cooking sous vide for 4 or 5 years and the last 2 years with Anova.
Here are some tips:

  1. Get a notebook and keep a record of all the recipes you try. I write down the temperature and time for each specific food. I also make a note of the results. ie. was it over/under cooked, wrong spices, etc… and my own suggestions for next time. Reading back these comments a year later is invaluable.

  2. for a first cook, try chicken or fish as they are faster easier to do. Red meat takes a long time and vegetable a high temperature.

  3. When I start a cook, I fill the container with hot tap water and some boiling water from a jug. It speeds up the pre-heating.

  4. if the recipe calls for liquid I fast freeze the bag beffore vacum sealing. If it’s all liquid (lique flavoured oils or vinegars) I just use some jars

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2

Thanks for the tips - they are very much appreciated! Keeping record definitely helps with remembering what works, and what doesn’t. What has been your favorite thing to cook sous vide, in the past few years?