Is sous vide cooking safe?

Yes — sous vide cooking is safe when following time-and-temperature guidelines. Pasteurization depends on both temperature AND time. A chicken breast at 145°F for 1 hour is fully pasteurized even though conventional cooking recommends 165°F (which is instant pasteurization). The Joule and Anova apps include safe time-temperature combinations for all proteins.

Do I need a vacuum sealer for sous vide?

No — the water displacement method works for most home cooks. Place food in a zip-top bag, slowly lower it into water, and the water pressure pushes air out. Seal the top at the water line. A vacuum sealer provides a better seal for long cooks (12+ hours) and prevents floating, but is not required to start.

What is the best first thing to cook sous vide?

A thick-cut steak (1.5 inches or more) at 131°F for 2 hours, then seared in a ripping-hot cast iron pan for 45 seconds per side. This single cook converts most sous vide skeptics. The edge-to-edge medium-rare with a perfect sear is impossible to achieve any other way consistently.

How long can food stay in a sous vide bath?

Most proteins are best within their recommended time window — chicken breast 1-4 hours, steak 1-4 hours, short ribs 24-72 hours. Leaving food significantly beyond the recommended window results in mushy texture as proteins break down excessively. The apps provide recommended time ranges for every food.

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