Avalon Bay Sous Vide Stick Product Guide
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Preparing Food
It is recommended that you use commercial quality vacuum systems to seal the food inside pouches.
This ensures excess air and moisture is removed, since these can cause food to degrade and lose flavor,
texture and nutritional value. Vacuum sealing also assists in opening the pores in food such as meat,
poultry and seafood so that marinades and seasonings are more readily absorbed for highlighted flavor.
Vacuum sealing can also be achieved using zip-lock bags. Fill a sink with water, and place your food and
seasonings in the zip-lock bag. Hold the top corners of the bag and slowly lower it into the water,
allowing the water to force the air out of the bag. Once the bag is immersed up to the zipper, seal it,
being careful not to let any overflow of water contaminate the food.
Keep these tips in mind when preparing food for cooking using the Sous Vide Stick:
Only use fresh, high quality ingredients.
Ensure that all meat, seafood and poultry have been stored at a temperature below 41°F. It is
recommended that you use a digital food thermometer to check.
To avoid cross-contamination, use detergent and warm water, or a sanitizing solution, to clean
the food preparation area, and clearly separate the raw food preparation area from cooked
food.
Always wash your hands well before preparing raw ingredients.
Make sure that the food pouches are clean and have not been contaminated by dirt or other
food contaminants.
Seasoning Recommendations
Below you will find suggestions for some great flavor combinations, as inspiration to get you started.
Lamb: (approximately 500g or 1 lb)
2 sprigs fresh rosemary and 1 teaspoon garlic powder
2 sprigs fresh mint
2 sprigs fresh thyme
3 anchovies, finely chopped
1 teaspoon ground coriander and 1 teaspoon ground cumin
1 tablespoon Moroccan spice rub
2 tablespoons olive oil, 1 tablespoon of lemon zest and 1 teaspoon garlic powder
Beef: (approximately 500g or 1 lb)
50 g / 2 oz butter, 2 cloves crushed garlic, 2 sprigs fresh thyme
50 g / 2 oz butter, 2 cloves crushed garlic, 2 sprigs fresh parsley
50 g / 2 oz butter, 2 tablespoons fresh chives, 1 tablespoon grainy mustard
1 tablespoon olive oil, 2 sprigs fresh thyme, 50 g / 2 oz cooked bacon
