FOOD PREP & COOKING GUIDE
FOOD PREP & COOKING GUIDE
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Hints & Tips for Sous Vide Cooking
* The thickness of meat, poultry and fish will determine the length of cooking
time. Use an instant-read thermometer after removing from the cooking bag to
guarantee that a safe-food temperature is indicated.
* Food safety in handling and cooking is always a priority. When unsure of
doneness, add 30 minutes to the cook time to pasteurize eggs and/or poultry.
* Searing after cooking gives foods a crispy texture and an appealing visual
picture. When meat is done, toss butter into a smoking-hot skillet and quickly
sear the cooked meat for 30 seconds on each side. This gives the meat a caramel
color and an appetizing outer appearance.
* Some tough cuts of beef and pork can be cooked sous vide to tender
perfection in 4 to 24 hours. Sear quickly when done and serve with root
vegetables.
* Vegetables will cook faster if they are thinly sliced or cut in small pieces; or if
left whole, they will take more time to become tender. Either way, the natural
sweetness and full nutrient value adds to the delight in sous vide vegetables.
* Fruit can be cooked sous vide to make toppings, purees, syrups and such. Cook
for 2-2½ hours at 160°F and let cool in the bag before using.
Water Displacement Method
1. Fill a large plastic container with cool water.
2. Prep your food to be cooked and place food in a BPA-free
plastic freezer bag. Do not seal.
3. Slowly immerse the food-filled bag into the water. This
will force the air out as the bag is immersed.
4. Continue immersing the bag until just before the water
reaches the top of the bag.
5. With the bag in the water, close or zip to seal, forcing out
all remaining air as much as possible.
FISH
Cook Temp
Cook Time
Chef’s Finish
Filet or steak
122°F
45 -1 hour
Sear in hot butter for 30 seconds
EGGS
Cook Temp
Cook Time
Chef’s Finish
Poached
150°F
1-2 hours
Semi-soft to hard-cooked
VEGETABLES
Cook Temp
Cook Time
Chef’s Finish
Green Vegetables
180°F
5 - 20 min
Toss w/ olive oil, kosher salt
& toasted nuts
Root Vegetables
180°F
1.5-3 hours
Quarter/toss in mustard butter
& herbs
* To prep meat, poultry and fish before cooking, add seasonings or rubs before
bagging. Vacuum seal or use the Water Displacement Method to remove the
water from the bag before cooking (see following).
* To avoid the cooked protein that surfaces in sous vide chicken and fish, called
“albumin,” brine the chicken or fish for one hour in lightly salted water, drain and
pat dry.
* ALWAYS use a BPA-free vacuum-sealed bag when cooking foods more than 8
hours.
* Use a vacuum-sealed bag or use the “Water Displacement Method” for foods
cooked fewer than 8 hours.
