Cinder & Sorrel
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Sous-Vide, Properly

The temperatures every chef has tattooed on the inside of their arm.

Sous-vide isn't a gimmick. It's the single most reliable way to cook protein to an exact doneness, then finish it aggressively for crust. Learn the temperatures, learn to sear afterwards, and you'll never overcook a scallop again.

~60 minintermediate
Sous-Vide, Properly

Watch a demonstration

How to Make Sous Vide Chicken Wings | Serious Eats

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Watch on YouTube

How to do it

  1. 01

    Set the water

    Fill a deep container, clip the circulator, set the temperature. Let it stabilise before you drop protein in — a fluctuating bath ruins the point.

    ~15 min
  2. 02

    Learn the temperatures

    Beef rare 54°C · medium-rare 56°C · steak 90 min. Duck breast 57°C · 1 hour. Salmon 45°C · 25 min (soft-set curd). Egg 62°C · 60 min (perfect yolk). Chicken breast 62°C · 90 min. Pork loin 58°C · 90 min.

  3. 03

    Season inside the bag

    Salt, pepper, a knob of butter, a herb sprig. Never garlic raw in the bag — it can go poisonous at low temp. Use garlic oil instead.

    ~3 min
  4. 04

    Sear like you mean it

    Pull, pat completely dry (this is the difference), then cast-iron 60 seconds per side, basting with butter. Rest one minute. Slice.

    ~5 min