7
PolyScience Sous Vide
®
DISCOVERY
1. Set Up Sous Vide DISCOVERY & Water Bath:
• Clamp Sous Vide
®
DISCOVERY to a stockpot or any other
vessel. Fill with water up to maximum level, indicated on
Sous Vide
®
DISCOVERY.
• Do not use with more than seven gallons or thirty liters of
water.
• Set Sous Vide
®
DISCOVERY to the desired temperature.
• Cover bath with lid or plastic wrap for efficient heat-up
time and to avoid evaporation.
2. Trim, Cut & Prepare Ingredients:
• Use only very fresh ingredients from a reputable source.
• The thicker the ingredient, the longer it takes to come to
its cooking temperature.
• Remove or cover pointy bones or anything that could
puncture the plastic pouch.
• Use less seasoning/herbs than you normally would.
• Ensure seasonings and flavors are evenly mixed before
adding to bag. Seasoning and herbs don’t distribute well in
a vacuum-sealed pouch.
• If appropriate for recipe, pre-sear meat and fish to
eliminate surface bacteria.
• If you brine or cure protein before cooking, store food in
the refrigerator.
3. Vacuum-Seal Chilled Food:
• Make sure food is refrigerated at 38°F (3.3°C) or below
until ready to seal.
• Use food-grade plastic bags to seal food.
• To ensure precise and even cooking, arrange pieces of
food in the plastic bag in a single layer.
BASIC STEPS OF
SOUS VIDE COOKING
Summary of Contents for Sous Vide Discovery
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