Sous-vide (vacuum) cooking
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Always follow USDA guidelines on
food safety.
This gentle cooking method allows food
to be cooked slowly at a low, constant
temperature in vacuum packaging.
With vacuum cooking, moisture does
not evaporate and all nutrients and fla-
vors are retained.
The result is flavorful and cooked
evenly.
Only use food that is fresh and in
good condition.
Ensure hygienic conditions and that
food has not been out of the refriger-
ator too long, e.g. during transporta-
tion.
Use only heat-stable, boiling-resis-
tant vacuum bags.
Do not cook food in the manufactur-
ers packaging, such as vacuum-
packed frozen food. It is possible
that an unsuitable vacuum bag was
used.
Use the vacuum bag only once.
Vacuum-seal the food in a chamber
system vacuum sealer only.
