Air Sous Vide: Your Easy Guide to Perfect Results!

Discover air sous vide, a revolutionary technique bringing restaurant-quality results to your home kitchen! This method leverages your existing oven, effectively transforming it into a precise temperature control system. By understanding the principles of heat transfer and employing a simple zipper-lock bag, you can achieve unparalleled tenderness and flavor. Forget complex equipment - with insights from culinary innovators like Chef Steps, mastering air sous vide is now within everyone's reach, unlocking perfectly cooked meals consistently.

Image taken from the YouTube channel LG USA , from the video titled LG Range with Air Sous-Vide: How to Cook with the Air Sous-Vide Cooking Mode .

Air Sous Vide: Restaurant-Quality Results at Home

Imagine achieving perfectly cooked, restaurant-quality meals consistently in your own kitchen, without the fuss and complexity of traditional culinary techniques. This is the promise of air sous vide, an innovative approach that brings together the precision of sous vide and the convenience of air frying.

Air sous vide offers an accessible entry point to superior cooking, delivering tender, flavorful results with minimal effort. Let's explore this method and how it can transform your home cooking.

Understanding Traditional Sous Vide

At its core, traditional sous vide (French for "under vacuum") involves sealing food in airtight bags and immersing it in a precisely temperature-controlled water bath.

This ensures that the food cooks evenly from edge to edge, reaching the exact desired doneness without overcooking.

The precise temperature control is the key to perfect results.

The Rise of the Air Fryer

Air fryers have become ubiquitous in modern kitchens, prized for their ability to mimic the crispy texture of deep-fried foods using significantly less oil.

These appliances work by circulating hot air rapidly around the food, creating a convection effect that crisps the exterior while cooking the interior.

Their ease of use and relatively quick cooking times have made them a favorite for busy home cooks.

Bridging the Gap: Introducing Air Sous Vide

Air sous vide leverages the temperature consistency of an air fryer to approximate the benefits of traditional sous vide. While an air fryer doesn't offer the precise temperature stability of a water bath, it can still create an environment that promotes even cooking and moisture retention.

By sealing food in a bag and carefully controlling the air fryer's temperature, you can achieve results that are remarkably similar to traditional sous vide, with the added benefit of a quicker cooking time.

This method offers a convenient and effective way to enjoy consistently delicious meals without the need for specialized equipment or extensive culinary expertise. Air sous vide combines the best of both worlds: ease of use and great results.

Bridging the convenience of air frying with the precision of sous vide leads us to air sous vide, an innovative technique promising impressive results. But before diving into the practicalities, it’s crucial to grasp the underlying principles that govern both traditional sous vide and its air fryer counterpart. Understanding these fundamentals will illuminate both the strengths and limitations of each method, setting the stage for mastering air sous vide in your own kitchen.

Understanding the Principles: Sous Vide vs. Air Sous Vide

At the heart of both sous vide and air sous vide lies the principle of precise temperature control. However, the methods of achieving this control differ significantly, leading to both similarities and key differences in the final product. Let's dissect these differences.

What is Sous Vide?

Traditional sous vide is a culinary technique revered for its ability to deliver unparalleled precision in cooking. At its core, it involves sealing food in airtight bags and immersing them in a water bath meticulously maintained at a specific temperature.

This method ensures that the food cooks evenly from edge to edge. It consistently reaches the exact desired internal temperature without the risk of overcooking the exterior.

The Importance of Consistent Temperature Control

The success of traditional sous vide hinges on the stability of the water bath temperature. Sophisticated immersion circulators are used to maintain this consistency, ensuring that the food cooks at the precise target temperature throughout the entire process.

This precise control allows for textures and levels of doneness that are simply unattainable with conventional cooking methods. It results in incredibly tender and evenly cooked dishes.

What is Air Sous Vide?

Air sous vide adapts the principles of traditional sous vide to the environment of an air fryer. Instead of a water bath, the food, sealed in a bag, is placed inside the air fryer. The appliance is then set to a specific temperature.

The circulating hot air attempts to maintain a consistent temperature around the food. This aims to replicate the even cooking of a water bath.

While air fryers offer temperature settings, it's critical to acknowledge that they don't provide the same level of thermal stability as a water bath. Temperature fluctuations within the air fryer can occur.

Air Sous Vide: Approximation, Not Replication

It's important to manage expectations regarding air sous vide. While it cannot perfectly replicate the precision of traditional sous vide, it can achieve impressive results in terms of tenderness and moisture retention.

The air fryer's convection currents promote relatively even cooking. The sealed bag helps to trap moisture, preventing the food from drying out.

These combined effects mimic some of the key benefits of sous vide, making it a viable option for home cooks seeking a more convenient approach. While not a perfect substitute, it's a practical adaptation that brings some sous vide advantages to your countertop.

Now that we've explored the fundamental differences between traditional sous vide and its air fryer adaptation, the exciting part begins: actually doing it. Understanding the theory is one thing, but mastering air sous vide is all about the practical application. So, let's dive into a step-by-step guide that will transform your air fryer into a precision cooking powerhouse.

Air Sous Vide: A Step-by-Step Guide

Air sous vide, while simpler than its water bath counterpart, still demands attention to detail. This section will guide you through each stage of the process, from preparing your ingredients to ensuring a perfectly cooked meal.

Preparing Your Food

The foundation of any successful air sous vide endeavor lies in proper preparation. This includes carefully selecting your ingredients and ensuring they are adequately sealed.

Choosing Your Protein or Vegetables

While air sous vide can work with a variety of foods, certain items are particularly well-suited to the technique.

• Meat (Steak, Chicken, Pork): Cuts that benefit from low and slow cooking, like steak, chicken breasts, and pork chops, are excellent candidates. The precise temperature control helps achieve maximum tenderness and prevents overcooking.

• Fish/Seafood: Flaky fish fillets, such as salmon or cod, can also be cooked using air sous vide. The gentle cooking process helps retain moisture and prevents the fish from drying out.

• Vegetables: Some vegetables, like carrots, asparagus, and potatoes, can benefit from air sous vide, resulting in perfectly tender-crisp textures. The even cooking ensures that the vegetables are uniformly cooked throughout.

Selecting the Right Sealing Method: Ziploc Bags vs. Vacuum Sealer

Choosing the right method for sealing your food is crucial for achieving optimal results with air sous vide. There are two primary options: Ziploc bags and vacuum sealers, each with its own advantages and disadvantages.

• Ziploc Bags: Ziploc bags are a convenient and readily available option for sealing food for air sous vide. They are relatively inexpensive and easy to use, making them a great choice for beginners.

  To remove excess air from the bag, you can use the water displacement method, which involves slowly lowering the bag into a bowl of water, allowing the water pressure to force the air out. This helps ensure that the food is in close contact with the bag, promoting even cooking.

• Vacuum Sealer: A vacuum sealer provides a more airtight seal compared to Ziploc bags. Vacuum sealers remove virtually all of the air from the bag, which helps prevent freezer burn and extends the shelf life of the food.

  While vacuum sealers offer superior sealing capabilities, they are more expensive than Ziploc bags and require specialized bags. They are a good investment if you plan to do air sous vide cooking regularly.

Setting Up Your Air Fryer

Once your food is properly sealed, it's time to set up your air fryer. This involves selecting the appropriate temperature and cooking time based on the type and thickness of the food you're cooking.

Temperature and Cooking Time Guidelines

Determining the correct temperature and cooking time is essential for achieving perfectly cooked results with air sous vide. Here are some general guidelines:

• Meat (Steak, Chicken, Pork): For steak, chicken, and pork, set the air fryer to a low temperature, around 130-140°F (54-60°C). Cooking times will vary depending on the thickness of the meat, but generally range from 30 minutes to 2 hours.

• Fish/Seafood: For fish and seafood, set the air fryer to a slightly lower temperature, around 120-130°F (49-54°C). Cooking times will also vary depending on the thickness of the fish, but generally range from 15 to 45 minutes.

• Vegetables: For vegetables, set the air fryer to a slightly higher temperature, around 150-160°F (66-71°C). Cooking times will vary depending on the type and size of the vegetables, but generally range from 15 to 60 minutes.

It's important to use a reliable meat thermometer to ensure that your food reaches a safe internal temperature before consuming it.

Achieving the Perfect Cook

The final stage of air sous vide involves monitoring the cooking process and ensuring that your food is cooked evenly. This requires careful attention to temperature control and occasional adjustments to promote even cooking.

The Importance of Temperature Control (Revisited)

As with traditional sous vide, temperature control is paramount in air sous vide. While air fryers are not as precise as immersion circulators, they can still maintain a relatively stable temperature, allowing you to achieve consistent results.

Use an oven thermometer to monitor the temperature inside the air fryer and make adjustments as needed.

Tips for Ensuring Even Cooking

To ensure even cooking in the air fryer environment, consider the following tips:

• Flipping or Rotating Food: Periodically flipping or rotating the food during cooking can help promote even heat distribution and prevent hot spots.

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• Avoiding Overcrowding: Avoid overcrowding the air fryer basket, as this can restrict airflow and lead to uneven cooking. Cook in batches if necessary.

• Using a Rack: Using a rack or trivet inside the air fryer can help elevate the food and promote better airflow around all sides.

Now that we've explored the fundamental differences between traditional sous vide and its air fryer adaptation, the exciting part begins: actually doing it. Understanding the theory is one thing, but mastering air sous vide is all about the practical application. So, let's dive into a step-by-step guide that will transform your air fryer into a precision cooking powerhouse.

The Art of the Crisp: Finishing Your Air Sous Vide Creation

Air sous vide offers a remarkable path to achieving perfectly cooked interiors, but achieving that desirable, textural contrast often relies on one crucial final step: achieving a crispy exterior.

Without it, the result can be somewhat lackluster – tender, yes, but lacking that satisfying crunch or deeply savory crust that elevates a dish.

Think of it as the painter's final brushstroke, the musician's crescendo, or the chef's signature garnish. It's the element that completes the experience.

Why Crisping Matters After Air Sous Vide

The air sous vide method excels at gentle, even cooking. It brings food to the precise level of doneness you desire without overcooking.

However, this gentle approach doesn't naturally create the browning and crisping that we often associate with delicious food. That's where the finishing stage comes in.

Crisping provides textural contrast, adding a satisfying bite to the tender interior.

It also enhances the flavor profile, as the Maillard reaction (the browning of proteins and sugars) creates complex and appealing aromas and tastes. This reaction is what gives seared steaks, roasted vegetables, and crispy chicken their irresistible flavor.

Techniques for Achieving the Perfect Crisp

Fortunately, there are several effective ways to achieve a perfectly seared or crispy exterior after the air sous vide stage. The best method will depend on the food you're cooking and your personal preferences.

Increasing Air Fryer Temperature: One of the simplest methods is to increase the air fryer temperature for the last few minutes of cooking. After the air sous vide phase is complete, crank up the heat to 400°F (200°C) or higher for 2-5 minutes, keeping a close watch to prevent burning.

This burst of high heat will quickly brown the surface and create a crispy texture. Be sure to flip the food halfway through to ensure even browning.

Using a Separate Searing Pan: For a deeper, richer sear, consider using a separate searing pan on your stovetop. Once the food is cooked to the desired internal temperature via air sous vide, remove it from the air fryer and pat it dry with paper towels.

Heat a skillet (cast iron is ideal) over high heat with a small amount of oil or butter. Sear the food for 1-2 minutes per side, until a deep brown crust forms.

This method provides excellent control over the searing process and allows you to develop a more intense flavor.

Broiling: Another effective option is to use your oven's broiler. After the air sous vide step, place the food on a baking sheet and broil it for a minute or two, keeping a close eye on it to prevent burning.

The intense heat from the broiler will quickly crisp the surface.

Consider Finishing Oils/Sprays: Some cooks find that a light coating of oil (such as avocado or grapeseed oil) or a quick spray of cooking oil just before the crisping phase helps promote even browning and crispness.

The Importance of Patting Dry: Regardless of the method you choose, always remember to pat the food dry with paper towels before searing or crisping. Excess moisture can inhibit browning and result in a steamed, rather than crispy, surface.

By mastering the art of the crisp, you can transform your air sous vide creations from simply tender to truly unforgettable.

Food Safety: Protecting Yourself from Foodborne Illness

The pursuit of culinary perfection through methods like air sous vide should always be tempered with a strong understanding of food safety. While the technique offers remarkable control over texture and flavor, it also presents potential risks if proper precautions aren't taken. Protecting yourself and your loved ones from foodborne illness is paramount, and this section will outline the key considerations for safe air sous vide cooking.

Understanding the Risks: Invisible Dangers

Foodborne illnesses are caused by consuming food contaminated with harmful bacteria, viruses, or parasites. Air sous vide, due to its lower cooking temperatures and sometimes longer cooking times, can create an environment where these pathogens can thrive if strict safety protocols are not followed.

Common Culprits

Several bacteria pose particular risks when cooking using sous vide methods:

• Salmonella: Often associated with poultry and eggs, Salmonella can cause fever, diarrhea, and abdominal cramps.

• Listeria: This bacterium can grow at refrigerator temperatures, making it a concern for foods stored for extended periods. Listeria can be particularly dangerous for pregnant women, newborns, and individuals with weakened immune systems.

• Clostridium perfringens: This bacterium thrives in environments where food is not cooled or reheated properly.

• E. coli: Certain strains of E. coli can cause severe stomach cramps, bloody diarrhea, and vomiting.

The Temperature Danger Zone

Bacteria multiply most rapidly in what is known as the temperature danger zone, which is between 40°F (4°C) and 140°F (60°C). Air sous vide cooking often involves holding food within this temperature range for extended periods. It is extremely important to ensure proper food handling to avoid illness.

Safe Practices: Your Shield Against Illness

Mitigating the risks associated with air sous vide requires a meticulous approach to food safety, encompassing sanitation, hygiene, and precise temperature control.

The Importance of Sanitation and Hygiene

• Wash Your Hands Thoroughly: This should be your mantra! Before handling any food, wash your hands for at least 20 seconds with soap and warm water. This simple act is one of the most effective ways to prevent the spread of bacteria.

• Clean and Sanitize Surfaces: Regularly clean and sanitize all surfaces that come into contact with food, including countertops, cutting boards, and utensils. Use a food-safe sanitizer to eliminate any lingering bacteria.

• Use Separate Cutting Boards: To prevent cross-contamination, use separate cutting boards for raw meat, poultry, and seafood, as well as for fruits and vegetables.

Achieving Safe Internal Temperatures: A Non-Negotiable

Reaching and maintaining safe internal temperatures is absolutely critical to killing harmful bacteria. Always use a reliable food thermometer to verify the internal temperature of your food.

• Consult a Food Safety Chart: Refer to a reputable food safety chart (such as those provided by the USDA or FDA) to determine the recommended safe internal temperature for different types of food. These charts are readily available online and provide precise guidelines for cooking various meats, poultry, seafood, and vegetables.

• Hold Times Matter: Even after reaching the safe internal temperature, it is crucial to hold the food at that temperature for a specific duration. This "hold time" ensures that heat penetrates the entire piece of food, effectively eliminating any remaining pathogens. Food safety charts will also specify recommended hold times at different temperatures.

• Cooling Food Safely: If you are not serving the food immediately, cool it down rapidly to prevent bacterial growth. The USDA recommends cooling cooked food to below 40°F (4°C) within two hours. Divide large portions into smaller containers to facilitate faster cooling.

By understanding the risks and diligently following these safe practices, you can confidently enjoy the benefits of air sous vide cooking while safeguarding your health and well-being. Always prioritize food safety, and never compromise on these essential precautions.

Best Foods for Air Sous Vide

Now that we've explored the technique itself, let's consider which ingredients truly shine when prepared using the air sous vide method. While versatility is a hallmark of this approach, some foods particularly benefit from the gentle, consistent cooking environment it provides. The following are ideal candidates, each offering unique advantages and requiring specific considerations for optimal results.

Meats: A Tender Transformation

Air sous vide excels at transforming tougher cuts of meat into incredibly tender and flavorful dishes. The precise temperature control allows for even cooking and collagen breakdown, resulting in a melt-in-your-mouth texture that's hard to achieve with traditional cooking methods.

Steak: Achieving the Perfect Doneness

For steak, air sous vide is a game-changer. Cuts like sirloin, flank steak, and even tougher cuts like chuck roast benefit immensely. The process allows you to achieve edge-to-edge doneness, eliminating the gray band that often forms around the edges of traditionally cooked steaks.

To prepare steak, season generously and seal in a bag with herbs and aromatics like garlic and rosemary. After the air sous vide process, a quick sear in a hot pan or under the broiler is essential to develop a beautiful crust and enhance the overall flavor.

Chicken: Locking in Moisture

Chicken breasts, notoriously prone to drying out, become incredibly moist and tender when cooked air sous vide. The gentle cooking process prevents overcooking and ensures that the chicken remains juicy and flavorful.

For best results, consider brining the chicken beforehand to further enhance moisture retention. As with steak, searing the chicken after the air sous vide stage is crucial for achieving a desirable skin texture and flavor.

Pork: Elevating Flavor and Texture

Pork chops and tenderloins are also excellent choices for air sous vide. The method allows you to cook the pork to a safe internal temperature while maintaining its moisture and tenderness.

Consider adding a flavorful rub or marinade before sealing the pork in a bag. After the air sous vide process, a quick sear will create a delicious crust and complete the dish. Pork belly is another good contender for this method.

Fish and Seafood: Delicate Perfection

The delicate nature of fish and seafood makes them prime candidates for air sous vide. The gentle cooking process prevents overcooking, resulting in flaky, moist, and incredibly flavorful results.

Considerations for Seafood

When air sous vide cooking fish, pay close attention to cooking times and temperatures, as seafood tends to cook more quickly than meat. Delicate fish like salmon, cod, and sea bass are particularly well-suited to this method.

Consider adding a knob of butter, lemon slices, or fresh herbs to the bag to infuse the fish with flavor during the cooking process.

Vegetables: Tenderizing and Enhancing Flavor

While perhaps less commonly associated with sous vide cooking, certain vegetables benefit greatly from the air sous vide method. Root vegetables like carrots and potatoes become incredibly tender and flavorful, while retaining their vibrant color.

Best Vegetables for Air Sous Vide

Tougher vegetables like Brussels sprouts and asparagus also benefit from the tenderizing effect of air sous vide. To prepare vegetables, season them with salt, pepper, and your favorite herbs and spices.

A touch of olive oil or butter can also enhance their flavor and texture. Remember that they may not brown as much as roasting, so searing or grilling afterwards can boost their appeal.

Water Displacement Method Explained

Having tenderized your meat and prepped your vegetables, it’s time to get serious about sealing. While vacuum sealers offer the gold standard for removing air before sous vide cooking, they represent a significant investment. For those seeking a budget-friendly and readily accessible alternative, the water displacement method is a fantastic option. It’s a simple yet effective technique that utilizes the pressure of water to remove excess air from a Ziploc bag, creating a near-vacuum environment perfect for air sous vide.

What is the Water Displacement Method?

The water displacement method, sometimes called the "Archimedes' Principle" method, is a low-tech technique to evacuate most of the air from a Ziploc bag

It’s particularly useful when you don't have access to a vacuum sealer, yet still want to achieve a good seal for sous vide or air sous vide cooking. The beauty of this method lies in its simplicity and reliance on readily available resources: a bag, a container of water, and your own two hands.

Why Use This Method?

Removing air from the bag is crucial for several reasons:

• Improved Heat Transfer: Air is a poor conductor of heat. Removing it allows the food to have direct contact with the heated air (or water in traditional sous vide), ensuring even and efficient cooking.
• Preventing Floating: Air trapped inside the bag can cause it to float during traditional sous vide cooking, leading to uneven cooking. While not as critical in air sous vide, it still helps maintain consistent contact with the cooking surface.
• Preserving Food Quality: Minimizing air exposure reduces oxidation and freezer burn, which can negatively impact the flavor and texture of your food, especially during longer cooking times.

Step-by-Step Guide: Mastering the Water Displacement Technique

Follow these steps carefully to achieve a successful seal using the water displacement method:

1. Prepare Your Bag: Choose a high-quality, freezer-grade Ziploc bag that is appropriately sized for your food. Ensure that the zipper closure is functioning correctly.

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2. Load the Bag: Place your seasoned and prepared food inside the bag, arranging it in a single layer if possible. Avoid overfilling the bag, as this can make it difficult to remove air effectively.

3. Seal Partially: Seal the Ziploc bag, leaving a small opening (about an inch or two) at one corner. This opening will allow the air to escape.

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4. Submerge Slowly: Gently lower the bag into a large container filled with water. A pot, bowl, or even your kitchen sink can work.

   Make sure the water is clean and the container is stable.

5. Displace the Air: As you submerge the bag, the water pressure will force the air out through the opening.

   Maintain a firm grip on the unsealed corner of the bag. Gently guide the bag, ensuring the food remains below the waterline.

6. Seal Completely: Once almost all the air has been removed, carefully seal the bag completely, being mindful not to let any water enter.

7. Inspect the Seal: Remove the bag from the water and thoroughly inspect the seal. Ensure that it is airtight and that no water has seeped inside.

   If you notice any leaks, repeat the process with a new bag.

Pro Tips for Water Displacement Success

• Use a Large Container: A larger container will provide more even pressure and make the process easier to manage.
• Go Slow: Submerging the bag slowly allows for better air removal and reduces the risk of water entering the bag.
• Press Out Excess Air: Before submerging, gently press out any excess air manually to minimize the amount of air that needs to be displaced by water.
• Double Bag for Extra Security: For longer cooking times or delicate foods, consider double-bagging for added protection against leaks.
• Practice Makes Perfect: Don't be discouraged if your first attempt isn't perfect. With a little practice, you'll quickly master the water displacement method and achieve consistently good results.

Troubleshooting and Pro Tips for Air Sous Vide Success

Even with its simplicity, air sous vide, like any cooking method, presents opportunities for error. Understanding common pitfalls and implementing pro tips can significantly improve your results, leading to consistently tender and flavorful dishes. This section addresses frequent mistakes and offers actionable advice to elevate your air sous vide game.

Common Mistakes to Avoid

Success with air sous vide hinges on avoiding a few key errors that can compromise the final product. Awareness is the first step to mastery.

Overcrowding the Air Fryer

One of the most frequent mistakes is overcrowding the air fryer basket. Air fryers rely on circulating hot air for even cooking. When the basket is too full, air cannot flow freely around the food, leading to unevenly cooked results.

Some pieces may be perfectly done while others remain undercooked. It’s better to cook in batches, ensuring each piece receives adequate airflow. Leave space between the food items.

Incorrect Temperature Settings

Using incorrect temperature settings is another common pitfall. Air fryers can vary in their actual temperature output, and relying solely on a recipe's suggested temperature may not yield the desired results.

Lower than the recommended temperature can lead to longer cooking times, which can dry out the food.

Higher than the recommended temperature can result in a burnt exterior and an undercooked interior. Invest in a reliable digital thermometer to verify the internal temperature of your food and adjust cooking times accordingly.

Neglecting Preheating

Preheating your air fryer is crucial for optimal results, much like preheating an oven. Preheating ensures the air fryer reaches the desired temperature before you add the food, promoting even cooking and better searing.

Consult your air fryer's manual for preheating instructions. Generally, a few minutes at the target cooking temperature is sufficient.

Insufficient Sealing

As touched upon previously, a poorly sealed bag defeats the purpose of air sous vide. Air pockets prevent even cooking and can lead to dry, unevenly textured food.

Always ensure the bag is properly sealed using either a vacuum sealer or the water displacement method. Double-check for leaks before cooking.

Pro Tips for Consistently Tender and Flavorful Results

Beyond avoiding mistakes, several pro tips can help you consistently achieve tender and flavorful results with air sous vide.

Mastering Temperature Control

As with traditional sous vide, temperature control is paramount in air sous vide. A reliable meat thermometer is your best friend.

Insert the thermometer into the thickest part of the food to accurately monitor the internal temperature. Adjust cooking times based on your thermometer readings, not just on recipe guidelines.

The Importance of the Marinade

While the air sous vide method helps retain moisture, flavoring your food with a marinade or dry rub will significantly enhance the taste. Marinades penetrate the food during the sous vide process, infusing it with flavor from the inside out.

Experiment with different flavor combinations to find your favorites. Don't be afraid to be creative with your seasonings.

Patting Dry for a Better Sear

After the air sous vide stage, patting the food dry with paper towels before searing is crucial. Excess moisture on the surface can prevent proper browning and crisping.

A dry surface allows the Maillard reaction to occur more effectively, resulting in a beautifully seared exterior.

Basting With Butter/Oil During Searing

To enhance browning and add flavor, basting the food with melted butter or oil during the searing process is a pro-level technique. The fat helps conduct heat and promotes even browning.

Add aromatics like garlic or herbs to the butter or oil for even more flavor.

Resting After Cooking

Just as with traditional cooking methods, allowing the food to rest after air sous vide is essential. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.

Cover the food loosely with foil and let it rest for several minutes before slicing and serving.

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