# Video: The Immersion Method

**URL:** <https://community.anovaculinary.com/t/video-the-immersion-method/1221>\
**Category:** First Cook Essentials\
**Created:** [November 23, 2016, 5:56pm UTC](https://community.anovaculinary.com/t/video-the-immersion-method/1221 "2016-11-23T17:56:53Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![HunterC](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/hunterc/32/878_2.png) [@HunterC](https://community.anovaculinary.com/u/HunterC)\
**Post date:** [November 23, 2016, 5:56pm UTC](https://community.anovaculinary.com/t/video-the-immersion-method/1221/1 "2016-11-23T17:56:53Z")

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Hey Community!

After talking to a lot of you a new customers, I decided to make a few videos to help people have an amazing first cook by answering some of the most common questions when people first start.

I get a lot of questions about the immersion method, so here is a quick video to show you how it is done!

If you have anything else you would like a video on, please let me know!

Cheers!

[![]( " - YouTube") ](https://www.youtube.com/watch?v=fkR6SODbdnE)

**Check out these other helpful videos**

- [Video: The Secret to the Perfect Sear](https://community.anovaculinary.com/t/video-the-secret-to-the-perfect-sear/1222/7)
- [Video: Unboxing your New Anova!](https://community.anovaculinary.com/t/video-unboxing-your-new-anova/1143)
- [Video: Setting the Timer and Switching from Celsius to Fahrenheit](https://community.anovaculinary.com/t/video-setting-the-timer-and-switching-from-celsius-to-fahrenheit/1162)

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**Author:** ![fischersd](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fischersd/32/5594_2.png) [@fischersd](https://community.anovaculinary.com/u/fischersd)\
**Post date:** [November 29, 2016, 2:30am UTC](https://community.anovaculinary.com/t/video-the-immersion-method/1221/2 "2016-11-29T02:30:24Z")

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This actually works much better in a larger enclosure (such as a standard sink). I always take mine down to the water brimming on the edge of the ziploc bag, so all of the air is out of the bag.

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**Author:** ![HunterC](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/hunterc/32/878_2.png) [@HunterC](https://community.anovaculinary.com/u/HunterC)\
**Post date:** [November 29, 2016, 5:09pm UTC](https://community.anovaculinary.com/t/video-the-immersion-method/1221/3 "2016-11-29T17:09:48Z")

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Thanks for the tip!

Yeah, definitely if you have access to a bigger body of water it is easier to do, I would also recommend doing it before the water is too hot, because if you wait to do it to vegetables which cook at a higher temperature (or even steaks), you risk it being too hot for your hands, making the whole process harder.

So you can pre-immerse them, but it in the fridge while you wait for the water to heat up, and then just put it in when it is ready!

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**Author:** ![coolpop](https://avatars.discourse-cdn.com/v4/letter/c/bb73d2/32.png) [@coolpop](https://community.anovaculinary.com/u/coolpop)\
**Post date:** [November 25, 2017, 9:00am UTC](https://community.anovaculinary.com/t/video-the-immersion-method/1221/4 "2017-11-25T09:00:22Z")

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Hi All, Love the video’s very helpful and informative for a “newbie” to the Imersion method.  
Thank you.