45
UK
SOUS VIDE COOKING STEP BY
STEP
1. Seasoning
You can marinate the food or add spices,
herbs, butter or oil before you seal the
vacuum bag.
2. Vacuum sealing
The food must be vacuum sealed in a bag
to remove air and moisture. This ensures
the foods retain their natural flavour and
nutritional content. Vacuum sealing also
helps to open the pores of meat, poultry,
fish and shellfish, so that the marinade
and spices are absorbed better and the
food is more flavoursome.
Oxygen and moisture in the ambient air
reduces the flavour, nutritional content
and structure of food, and it is therefore
important to use a high-quality vacuum
sealer to remove air and moisture before
the bag is sealed to ensure the food is
optimally vacuum packed.
3. Cooking
Once the water in the water bath has
reached the required temperature, the
vacuum bags containing the food should
be placed gently in the water. Make sure
the bags are completely under water, and
that the water can circulate around the
bags, so the food cooks evenly.
4. Browning
When foods are cooked sous vide, it may
be necessary to brown meat in particular
in a frying pan or grill in order to enhance
its appearance and flavour. Remove the
food from the bag and brown it quickly
on a very hot frying pan or grill rack. This
causes the fat and proteins to caramelise
and enhances the flavour.
PREPARING FOODS
• Foods for sous vide cooking must be
absolutely fresh.
• Check that meat, poultry, fish and
shellfish have been stored correctly
below 5 °C before cooking.
• Only use brand new and clean
vacuum bags.
• Keep fresh and cooked foods apart.
• Wash your hands and work area
thoroughly before handling food.
• The thickness of the food must be as
described in the table of sous vide
temperatures and times.
