Gourmia GSV150, Manual, Page: 18 / 24

FOOD PREP & COOKING GUIDE
18
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.
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 146°F 45 minutes Semi-soft 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