How Sous Vide Works 

Sous vide means cooking sealed food in a precisely heated water bath. You set the exact temperature, drop in the bag, and the food cooks evenly edge-to-edge—never overcooked.

Quick Tips for Best Results

• Use OTIV vacuum sealer or zip bags and remove as much air as possible.
• Season simply (salt + pepper + olive oil). Add aromatics (garlic, thyme, rosemary, bay, lemon zest) as you like.
• After cooking, pat dry and do a hot 30–60 sec sear per side for color and flavor.
• For chicken & pork, cook to pasteurization temps (below). Rest 2–3 min before slicing.
• Chill quickly in ice water (5–10 min) if you won’t serve immediately, then refrigerate.

Mini Time & Temp Chart

8 Easy Recipes

1) OTIV Ribeye Steak (Medium-Rare)

Juicy, edge-to-edge pink with a perfect crust.

• Temp: 54.5°C   Time: 1.5–2 hrs

1. Season steak with salt, pepper, a splash of olive oil, and a sprig of thyme.
2. Seal and cook sous vide.
3. Remove, pat dry very well.
4. Sear in very hot pan with butter 45–60 sec per side. Rest 2 min. Finish with flaky salt.

2) Lebanese Garlic Chicken Breast (Toum-Style)

Ultra-juicy chicken with bright garlic-lemon vibes.

• Temp: 64°C   Time: 1.5–2 hrs

1. Mix 1 tsp salt, pepper, 1 tsp lemon zest, 1–2 tsp toum (or crushed garlic) + 1 tbsp olive oil. Coat chicken.
2. Seal and cook. Pat dry.
3. Quickly sear 30 sec/side in a lightly oiled hot pan. Drizzle with lemon juice and parsley.

3) Za’atar Salmon with Lemon

Buttery soft salmon that flakes perfectly.

• Temp: 50°C   Time: 45 min

1. Season salmon with salt, a tiny pinch of za’atar, a slice of lemon, and a drizzle of olive oil.
2. Seal gently (avoid smashing). Cook 45 min.
3. Serve straight from the bag with a butter spoon-over or very quick pan baste.

4) Sumac Lamb Chops

Tender lamb with bright sumac and rosemary.

• Temp: 56°C   Time: 2 hrs

1. Season with salt, pepper, 1 tsp sumac, rosemary, and olive oil.
2. Seal and cook. Pat dry.
3. Sear 45 sec/side. Finish with a squeeze of lemon.

5) Garlic-Butter Shrimp

Plump, never-rubbery shrimp in minutes.

• Temp: 55°C   Time: 25–30 min

1. Toss shrimp with salt, pepper, 1 tbsp butter, and 1 clove crushed garlic. Seal.
2. Cook 25–30 min. Open and pour into a bowl.
3. Toss with chopped parsley and a squeeze of lemon. No sear needed.

6) Honey-Butter Carrots

Sweet and tender with a glossy finish.

• Temp: 85°C   Time: 1 hr

1. Add sliced carrots to bag with 1 tbsp butter, 1 tsp honey, pinch of salt.
2. Cook 1 hr. Transfer juices to a pan and reduce 1–2 min.
3. Toss carrots in the glaze. Finish with sesame or parsley.

7) Corn on the Cob (Ultra-Juicy)

Locked-in sweetness every time.

• Temp: 83°C   Time: 30–45 min

1. Butter, pinch of salt, corn in bag. Seal.
2. Cook 30–45 min. Open and brush with extra butter and a dash of paprika or chili.

8) Cheesecake Jars

Fail-proof mini cheesecakes—great for gifting.

• Temp: 80°C   Time: 1 hr

1. Blend: 250g cream cheese, 70g sugar, 1 egg, 60g sour cream or laban, 1 tsp vanilla, pinch salt.
2. Pour into 4 small jars (leave 1–2 cm headroom). Close fingertip-tight.
3. Cook 1 hr. Chill in ice water 10 min, then fridge 2+ hrs. Top with strawberry or local jam.

Quick FAQ

Can I batch cook? Yes—cook, ice-bath, then refrigerate for up to 3–4 days. Reheat 10–20 min at the original temp.

Do I need to sear everything? Sear meats for flavor and color. Fish and shrimp can be served without searing.

Can I cook frozen? Yes—add ~30–45 minutes to the time.

Written for the OTIV community in Lebanon. Save, share, and tag your results with #CookWithOTIV 🔥