7 | Sous-vide cooking
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Original user’s manual
7
Sous-vide cooking
In sous-vide cooking, food is prepared, seasoned, marinated and/or seared
before being placed into a vacuum bag and cooked at a low temperature. The
method results in very flavorful food which retains its natural color, vitamins and
minerals, and the gentle cooking process minimizes cooking losses. After
cooking, the food needs to be cooled. Before serving, the food is reheated in its
plastic bag, then removed from the bag and finished accordingly.
Sous-vide cooking is particularly suitable for the following uses:
n
Cook and Chill
Produce your food in a central production kitchen and then deliver it to
satellite kitchens. This allows you to avoid costly overproduction, because
you only Finish food you actually need.
n
Room service
Produce dishes or individual components in advance, chill them and then
Finish individual portions to order. This method allows you to offer 24-hour
service whether or not an experienced cook is in the kitchen.
n
Special diets
This gentle cooking method preserves food’s natural flavor, making it ideal
for preparing low-fat, low-salt, or other special dietary options.
TIP
The sous-vide core temperature probe is an accessory available to help you
make sure that your food reaches the correct core temperature when using
sous-vide cooking applications. Expanded, automatic HACCP documentation
of core temperatures ensures that basic principles of food hygiene are
documented appropriately.
Additional details on assembling and using the sous-vide core temperature
probe are available in the USB core temperature probe user’s manual, which
you can download from our website [
7].
Summary of Contents for iCombi Pro
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