Seasoning too much

Some of your spices will inevitably burn off when you barbecue or even cook in a skillet. Not all of the salt or paprika will make it onto the finished dish. But with sous vide, it doesn't happen. Overseasoning might harm the finished product because everything is enclosed in the bag. Nothing is worse than waiting patiently for your meat or veggies to gently cook to the ideal level of softness only to bite into your meal and scoff at how salty it is.

You'll succeed if you keep things simple. When it comes to salting food, "less is more" rarely applies. But in this instance, it is necessary. According to Sous Vide Wizard, finding the ideal temperature is essentially a matter of taste and experimentation. There are some suggestions you can utilize in the meanwhile, though. For instance, a marinade will perform much better in sous vide than a dry rub because dry rubs have a tendency to just penetrate the surface of the food. And to completely eliminate the chance of error, season after the meat or veggies have been taken out of the sous vide.