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MODEL: RJ39
TIPS AND TRICKS FOR PRECISION COOKING
Enjoy our helpful guide to pampering your food in a kitchen Jacuzzi!
POT PICKIN'
Select a pot or container that is large enough to allow the Sous Vide Cooker
as well as the bag (or bags) of food to be clipped on opposite sides. Take
care to allow enough room to ensure that the unit will never touch the bag.
In the event of cooking multiple bags in one pot, make sure that there is
enough room for all the bags to be entirely immersed in water.
SPICE IT RIGHT
For best results and maximum flavor use dry or powdered spices. You can
use sauces or marinades as well, but make sure the liquid is non-alcoholic,
has a low acidity, and isn't meant to be used as a brine. If you’re set on
that acidic taste, marinate the meat like you usually would, just be sure to
remove it from the marinade before you cook sous vide. Once you put the
food in the bag with desired seasoning or marinade, make sure to evenly
distribute contents for even cooking and flavor.
SEAL IT TIGHT
Best results are achieved when all of the air in the bag is removed. While any
kind of food grade plastic sealable bag can be used, some prefer vacuum
sealed bags since the vacuum sealer removes all the air out of the bag.
When using a zipper lock bag, first seal the bag most of the way and leave a
small opening. Slowly submerge the bag into the water which will push the
remaining air out, and seal the remaining portion before fully submerging.
BATH TIME!
Ensure that the food remains completely submerged under the water
throughout the cooking process by filling the pot with water until just below
the MAX line. To prevent the food from floating above the water, use clips to
firmly attach the bag to the container wall, or place a weighted (heat safe)
object on top of the bag to keep it submerged. Evaporation can be reduced
by covering the container or using sous vide balls.
