A sous vide is the perfect instrument for the chef who loves precision.

This cooking method requires very little of your attention if you’ve set up everything correctly.

One of the biggest ones, asDigital Trendspoints out, is improperly sealing sous vide bags.

Cook shows Packed meat on a wooden tray and Sous vide immersion circulator cooker

Otherwise, water will infiltrate the bag and createa soupout of your precisely crafted meal.

When this happens, the food will cook unevenly and create quite an unpleasant meal.

Chef Brad Leone fromBon Appetitdemonstrated how to fix this by using a pot of cold water.

asparagus and red meats vacuum sealed ready for sous vide cooking on wooden table, from above

He then seals the rest of the bag and pulls it out of the pot.

It’s also not uncommon for sous vide-cooked steaks to have rubbery fat.

To fix this, quickly pre-sear your meat before submerging it to help render the fat.