Sous-vide (vacuum) cooking
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Tips
– To shorten the preparation times, you
can vacuum food 1–2 days before
the cooking procedure. Store the
vacuumed food in the refrigerator at a
maximum of 41°F / 5°C. To maintain
quality and taste, the food must be
cooked after 2 days at the latest.
– Freeze liquids such as marinades be-
fore vacuum-sealing to prevent them
from escaping from the vacuum bag.
– Fold the edges of the vacuum bag
outwards for filling in order to obtain
clean, perfect weld seams.
– If you do not want to eat the food di-
rectly after cooking, put it in an ice
bath and then store it at a maximum
of 41°F / 5°C.
In this way, you can maintain quality
and taste while extending the life of
the food.
Exception:
Eat poultry immediately
after cooking.
– After cooking, cut the vacuum bag on
all sides to access the food better.
– Briefly fry meat and firm types of fish
(such as salmon) before serving for a
roasted aroma.
– Extra marinade can be used to pre-
pare a sauce.
– Serve the food on preheated plates.
