salling 80000321, Instruction Manual, Page: 18 / 20

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 cooking 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 sere with root vegetables.
• Vegetable 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 2-2.5
hours at 71
℃ and cool in the bag before using.
• To prep meat, poultry and fish before cooking, add seasonings or rubs before bagging.
Vacuum seal or use the Water Displacement method to remove the water from the bag before
cooking(see following).
• To avoid the cooked protein that surfaces in sous vide chicken and fish, called “albumin,”
brine the chicken or fish for one hour in lightly salted water, drain and pat dry.
• ALWAYS use a BPA-free vacuum-sealed bag when cooking foods more than 8 hours.
• Use a vacuum-sealed bag or use the “Water Displacement Method” for foods cooked fewer
than 8 hours.
WATER DISPLACEMENT METHOD
1.Fill a large plastic container with cool water.
2.Prep your food to be cooked and place food in a BPA-free plastic freezer bag. Do not seal.
3.Slowly immerse the food-filled bag into the water. This will force the air out as the bag is
immersed.
4.Continue immersing the bag until just before the water reaches the top of the bag.
5.With the bag still immersed as much as possible, close or zip to sel, forcing out all remaining
air as much as possible.