Sous Vide Cooking Meat Under Vacuum

Sous vide red meat with www.Vacuum-Packer.com using chamber vacuum sealers made by Henkelman.

[@TheVacuumPacker]

If I may comment, I believe the end product is worth it. However, the video shows additional steps, which may not be necessary. For example: searing prior to vacuum packaging (which would require cooling), using a shrink wrap, or using the internal temperature probe. Simply seasoning, vacuum packing and cooking in the bain marie to the desired temperature, then searing for the maillard reaction, will produce incredible & consistent steaks everytime. Very different from conventional techniques.

[@jamesdolph437]

how many times are you touching my steak ... does not look appetizing ... looks cold and dry

[@Illisil]

That's a lot of steps for a steak. One can only hope the end product is worth it!