Sous Vide Tips and Tricks

Understanding the basics of sous vide is one thing, mastering it is quite another. We'll try to provide some of our best tips and tricks for your continued sous vide success.

If you have any sous vide tips or tricks of of your own feel free to send them our way and we will post them for everyone else to see.

This information, as well as over 100 recipes, is available in our book Beginning Sous Vide which you can get at or as a pdf download.

Sous Vide Tips and Tricks

Easily Seal Liquids with a FoodSaver Vacuum

Easily Seal Liquids with a FoodSaver Vacuum image A great sous vide tip for easily sealing liquids with a FoodSaver Vacuum sealer. Sent in by Curtis Jackson.

Sous Vide Without a Vacuum Sealer

Sous Vide Without a Vacuum Sealer image Another good sous vide tip that deals with a good way to get all the air out of your sous vide pouch if you don't have a vaccum sealer.

Sealing Liquids with a Foodsaver

Sealing Liquids with a Foodsaver image I wanted to cook a custard for ice cream with sous-vide technique to get the exact temperature control when making the custard. This stumped me for a few days then I noticed two layers of plastic around the rack of lamb I was cooking and it had come out OK - so two layers of cooking plastic works.

Good Sous Vide Ruler

Good Sous Vide Ruler image There are lots of options out there for sous vide rulers including a printable sous vide ruler and a sous vide iPhone ruler but this one has a few benefits (and can be used in conjunction with the others).

Should You Salt Before Sous Vide?

Should You Salt Before Sous Vide? image In the past we have treated sous vide cooking and salting similar to traditional methods, where you salt before the cooking process. However, some new findings are showing that at the long times and low temperatures involved in sous vide the salting can actually make the meat less juicy.

The main reason salt makes meat less juicy is because it begins to cure the meat, denaturing the proteins, and drawing out moisture. This results in dry meat, one of the common complaints for long-cooked sous vide beef.

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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