Herbed broths
—mix fresh or dried herbs, spices, salt, and pepper with
vegetable, mushroom, beef, seafood, or chicken broth. Freeze in small por-
tions (in an ice cube tray or a zip closure bag) and add the frozen seasoned
broth to the cooking pouch with the meat, poultry, fish, or vegetable prior to
sealing. The broth will melt and envelope the food.
Chilled herbed oil
—mix fresh or dried herbs, spices, salt, and pepper with
olive oil (do not use extra virgin olive oil, as it will sometimes develop a bitter
metallic flavor.) Chill the oil until it is semi-solid and add by the tablespoon (or
more) to the cooking pouch along with the food, then seal.
DO NOT
use wine or distilled spirits in the seasoning, without first heating
it on the stovetop for a few minutes to drive off the alcohol, leaving only the
flavor of the wine or spirit. Alcohol, especially from wine, can impart a peculiar
metallic flavor to meals cooked sous vide.
Seal
Use
only
food-grade plastic vacuum-sealable pouches to package foods for
cooking in your SousVide Supreme
™
water oven. Seal according to manufac-
turer’s instructions. Use only pouches certified by the manufacturer as suitable
for cooking under vacuum. Do not use standard zip-closure bags meant for
food storage.
1. Fold back the opening of the bag before before filling to prevent seasonings
or debris from becoming trapped in a zip track, if present. This debris can
hamper successful sealing of the pouch.
2. Place food and desired seasonings into the bag.
3. Do not overfill the bag. Try to keep food clear of the vacuum membrane
area, if present.
4. If using a zip-closure bag, zip the bag closed and check to see that it made
a good seal.
5. Vacuum seal the bag.
(NOTE: If for any reason, pumping does not evacuate air from the bag,
discard bag and begin again, placing food into a new bag.
EADES APPLIANCE TECHNOLOGY, LLC does not recommend using stan-
dard or thin zip-closure bags, not designed for evacuating air, in the SousVide
Supreme™ machine.
Simmer
Place the sealed pouch into the water bath once the water has reached the
target temperature for cooking. If using multiple pouches, place them vertically
10 SousVide Supreme Instructions
Copyright 2009 EAT Holdings LLC. All rights reserved.
