Prick’s Tip

For readers whose various DIY sous-vide setups don’t include a (swoon!) proper vacuum chamber sealer, frozen blocks of stock solve a multitude of problems:

ImageTake note, timings can be tricky when you introduce something so cold into the water bath. Start your countdown from when the ambient temperature gets back to where you want it. Then make a pan sauce, if you like, with the poaching liquid from the bag.

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