Sous Vide
is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than normally used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.

Time and Heat:

Corn: 30 minutes @ 182°f

Asparagus: 15 minutes @ 185°f

Ribeye: 1hr @ 131°f

Pork Chops: 2/3″-1″ cut: 1hr @ 140°f

Tri-Tip: (2.5-3lb roast) – 7 Hours @ 133*-144°f
*Andy prefers also butterying the tri-tip before sear.
* Andy prefers 138 for 2.5 hours.
*Hans Prefers 138 for 7 hours.

Country Style Pork Ribs: 24hrs @ 150°f

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