Avalon Bay Sous Vide Stick Product Guide
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http://www.avalon-bay.com
Salmon: (approximately 500g or 1 lb)
1 tablespoon soy sauce, 1 tablespoon honey and 1 teaspoon grated ginger
2 tablespoons maple syrup, 1 tablespoon soy sauce and 1 teaspoon garlic powder
2 tablespoons teriyaki sauce, 1 teaspoon grated ginger, 1 teaspoon garlic powder and 1
teaspoon chili flakes
White Fish: (approximately 500g or 1 lb)
2 slices lemon, 2 sprigs fresh dill
1 stalk lemon grass, 1⁄4 cup fresh basil, 2 slices lime
1 tablespoon soy sauce, 1 teaspoon sesame oil and 2 sprigs fresh coriander
1 tablespoon fresh dill, 1 teaspoon smoked paprika, 1 teaspoon lemon rind, 1/2 teaspoon
cayenne
Chicken: (approximately 500g or 1 lb)
2 slices lemon, 2 sprigs fresh thyme
50 g / 2 oz browned butter, 4 fresh sage leaves, salt and black pepper
20 g / 1 oz butter, 2 sprigs fresh flat leaf parsley, 2 tablespoons capers
1 onion, 1 clove garlic, 1/2 cup chopped tomatoes, 1/4 cup fresh basil
Mix 1 tablespoon ricotta with 1 tablespoon lemon zest and stuff mixture into chicken breasts
Pork: (approximately 500g)
1 tablespoon fennel seeds, 1 teaspoon sea salt, 1 teaspoon black pepper
1/4 cup apple sauce, 1 teaspoon sea salt, 1 teaspoon black pepper
1 tablespoon lemon zest, 1 tablespoon fresh thyme, 1 tablespoon fresh sage, 1 teaspoon sea
salt, 1 teaspoon black pepper
1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon cinnamon, 1 teaspoon
brown sugar, 1 teaspoon chili flakes
Settings
The table below is a guide to setting the temperature and time for your cooking. You may need to adjust
these times to suit different quantities or thickness of food, and to suit your own taste.
Thickness
(cm)
Temperature
(°F)
Time
(hours)
Holding
Time
(hours)
Beef
Tender Cuts
Tenderloin, cutlets, sirloin, rib
eye, rump, T-bone
2 - 5
Rare
122
1
3
Medium Rare
129
1
3
Tougher Cuts
Blade, chuck, shoulder, shanks,
game meats
4 - 6
Medium
133
1
3
Well done
140
1
3
122
8
10
