Shrimp

Shrimp curl into rubber the moment they overcook. The window between snappy and ruined is about 2 min on a stovetop, which is why so many home cooks overshoot. Sous vide eliminates the timing problem entirely - 140°F for 20 min is foolproof.

Brine the shrimp for 30 min in 5% saltwater before bagging. The brief brine seasons them from the inside and firms up the texture. Skip this and the shrimp can taste flat and watery, even with perfect cooking.

Cook with shells on for max flavor. The shells contain glutamates that release into the meat during the bath, and they protect the delicate flesh from the bath water's slight pressure. Peel after cooking, not before. Save the shells for shrimp stock.

Sear briefly only if you want a Maillard exterior. Some shrimp dishes (scampi, garlic shrimp) want the brown crust; others (cocktail, salads) want the clean, pale, sous vide finish. If searing, 30 sec per side in screaming-hot oil is plenty.

Anti-tip: don't sous vide shrimp longer than 25 min. Past that point, the proteins start to denature and the shrimp turn mushy. The bath isn't a slow cooker for shellfish - there's no benefit to extending the time. Set a timer and pull them at exactly 20 min.

Use baking soda and salt brine (0.5% each) for 20 min before bagging to enhance snap.

After chilling, pat dry to remove surface moisture so seasonings stick.

For cocktail, split shells before cooking so diners can peel easily.

Pat shrimp very dry before pan-finishing to avoid steaming.

Season after cooking - spices in the bag can cloud the juices.

Use high heat and cook in batches when stir-frying so they stay firm.