Shelf · Water & steam · Low heat
Sous vide
Sealing food in a bag and holding it in a water bath set to exactly the temperature you want it to reach.
- The temperature band
- The liquid · 55 to 65 °C
- The time
- About 60 min
Why it works
Every other method uses heat far hotter than the target and asks you to pull the food off at the right second. Here the bath cannot overshoot, so the food climbs to its target and simply stops — the edges finish at the same doneness as the centre.
The tell
There is nothing to watch. The result is uniform edge to edge, which is exactly what a pan cannot do.
- Sitting on top
- Half in
- Fully under
How it fails
It sets doneness, not browning — a bag straight from the bath is pale and unappetising, so it still needs a hard, fast sear afterwards. Dry the surface first or the sear only steams.
In the app, the card opens on the recipe step that names it, with the tell drawn.
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