Gaggenau BS45.111, User Manual And Installation Instructions, Page: 44 / 64

en
How it works
44
Cooking
Sous-vide cooking prevents flavours from escaping, in-
tensifying the food's natural flavour. Note that the usual
quantities of seasoning and condiments, such as
herbs, spices and garlic, will have a much greater ef-
fect on the flavour. Start off by halving the quantities
you usually use.
If the ingredients are of high quality, it is often sufficient
to enclose them in the bag with just a small knob of
butter and a little salt and pepper. Generally, the fact
that the food's natural flavours intensify during cooking
is sufficient on its own to produce a flavourful cooking
result.
Do not place the vacuum-sealed food items on top of
one another or too close together in the cooking con-
tainers. In order to ensure even heat distribution, make
sure that you do not touch the food. If you have more
than one vacuum-sealing bag, cook on two levels.
Remove the vacuum-sealing bags with care after cook-
ing, as hot water accumulates on the bags. Place the
unperforated cooking container into the cooking com-
partment at the level below the perforated cooking con-
tainer containing the hot food.
Dry the outside of the bag, place it into a clean, unper-
forated cooking container and cut it open with scissors.
Place all of the food, along with its juices, into the
cooking container.
The food can be finished off as follows once the sous-
vide cooking stage is complete:
¡
Vegetables: Flash fry in a frying pan or on the tep-
pan yaki to give them the flavours you would expect
from frying. In doing so, you can effortlessly season
the vegetables or mix them with other ingredients
without the vegetables cooling down.
¡
Fish: Season and coat with hot butter. Since many
types of fish fall apart easily after cooking using the
sous-vide method, if you want to flash fry fish, this
should be done before the sous-vide cooking stage.
Fry the food for longer if has not been sufficiently
well cooked during the sous-vide cooking stage.
¡
Meat: Flash fry at a very high temperature for a few
seconds only on each side. This gives the meat a
nice crust and the flavours you would expect from
frying, without overcooking it. You can achieve a
particularly good result using a teppan yaki or under
the grill.
Note:
Dab the meat with a tea towel before placing it
into hot oil, in order to avoid fat spitting out of the pan.
Serve the food on pre-heated plates and, if possible,
with a hot sauce or butter as sous-vide cooking takes
place at relatively low temperatures.
Sous-vide – meat
Food Accessory/cookware Temperat-
ure in °C
Heating
func-
tion Cooking
time in
min. Comments
Entrecôte, rare,
180 g each Perforated steaming
tray 58 100 Once the meat is cooked, sear it
on a teppan yaki or grill it briefly
at a high temperature on both
sides. This gives the meat a nice
crust and the flavours you would
expect from frying, without over-
cooking it.
Entrecôte, medium
rare, 180 g each Perforated steaming
tray 63 90 Once the meat is cooked, sear it
on a teppan yaki or grill it briefly
at a high temperature on both
sides. This gives the meat a nice
crust and the flavours you would
expect from frying, without over-
cooking it.
Entrecôte, well done,
180 g each Perforated steaming
tray 70 85 Once the meat is cooked, sear it
on a teppan yaki or grill it briefly
at a high temperature on both
sides. This gives the meat a nice
crust and the flavours you would
expect from frying, without over-
cooking it.
Veal topside steaks,
160 g each Perforated steaming
tray 60 80 Once the meat is cooked, sear it
on a teppan yaki or grill it briefly
at a high temperature on both
sides. This gives the meat a nice
crust and the flavours you would
expect from frying, without over-
cooking it.