After cooking
20
After cooking
The meat or pieces of meat can be briefl y fried after the cooking process to give them
a typical roasted fl avour.
Immediate consumption
− Remove the meat or pieces of meat from the bag.
− Fry the food in a pan with a little oil at the highest temperature on each side for
approx. one minute.
Cooking in reverse
− You can briefl y fry the raw meat and season it before it is vacuum packed so
that the meat is then completely ready to consume after the sous vide cooking
process.
− In addition, you could prepare a seasoned red wine and balsamic vinegar stock,
add the meat, vacuum pack it and cook it using the sous vide cooking process.
Preserving the food
− You can immediately cool down the bags in ice water in order to store them in
the freezer.
− To defrost, warm up the food in the closed vacuum bag at a temperature of
approx. 55
°
C. Fry if desired and consume immediately.
Tip
If you place several bags with different cooking times and meat qualities into the pot,
the bags should be marked in advance. You can leave the meat in the pot at 62
°
C and
remove it, if desired, without affecting the pieces of meat.