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10/3/2016 -- Seattle, WA, USA<br />
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Sous vide (beef) prepared by chef Grant Crilly at the Seattle offices of Chef Steps.<br />
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STEP 2:<br />
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Place meat inside a one-gallon Ziploc freezer bag. When water reaches the set temperature, submerge the bag halfway into the water and seal it as airtight as possible, pushing out any excess air and preventing any water from getting into the bag. <br />
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Photograph by Stuart Isett. ©2016 Stuart Isett. All rights reserved.