Photos: Step-by-step: How to wrap portions before sous-vide cooking

Stretch a sheet of 18-inch-wide plastic wrap toward the edge of the workspace.  (Anne Cusack / Los Angeles Times)

The plastic wrap should hang over the counter top’s edge by about 5 inches.  (Anne Cusack / Los Angeles Times)

Using a dry towel and working from the center, push out any air pockets from under the plastic wrap.  (Anne Cusack / Los Angeles Times)

Fold the top edge of the plastic over a few times to create a tab.   (Anne Cusack / Los Angeles Times)

Place the meat portion to be rolled approximately 2 inches from the edge of the workspace.  (Anne Cusack / Los Angeles Times)

Fold the plastic over the meat.   (Anne Cusack / Los Angeles Times)

Wrap both hands over the meat and, using your fingertips to secure the plastic, pull back firmly to tighten it into a cylindrical shape.  (Anne Cusack / Los Angeles Times)

Maintaining tension and smoothing the plastic outward to remove any air bubbles, roll the meat all the way to the end of the plastic wrap.  (Anne Cusack / Los Angeles Times)

Pinch either end of the cylinder and roll the meat away from you to tighten the cylinder and create a plastic “rope” on either end.  (Anne Cusack / Los Angeles Times)

Tie off both ends as tightly as possible.  (Anne Cusack / Los Angeles Times)

Push each knot down into the meat to secure the shape.  (Anne Cusack / Los Angeles Times)

Trim the “rope” to approximately 1 inch.   (Anne Cusack / Los Angeles Times)