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Sous Vide

Cooking Guide

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Summary of Contents for SA15

Page 1: ...Sous Vide Cooking Guide...

Page 2: ...for nutrients to escape Also cooking foods in a sealed environment allows you to coat proteins and vegetables with a fraction of the amount of oil or butter FAMILIES Enjoy the same lifestyle benefits...

Page 3: ...water at the target temperature until you turn it off Your water bath is now ready for cooking Sealing your food Vacuum sealers aren t required for most foods cooked with the Sansaire Vegetables fish...

Page 4: ...a great choice PICK YOUR PERFECT EGG This is entirely a matter of personal preference Do you like your eggs runny and soft or thick and spreadable Pick your doneness and set your Sansaire to the list...

Page 5: ...sear is with the roaring flame of the Sansaire Searing Kit It creates a golden crust without jeopardizing the perfect doneness of sous vide cooking Alternatively you can use a hot cast iron skillet S...

Page 6: ...great way to apply one The high heat of the torch flame allows you to create an outer crust fast before the heat has time to overcook the interior of the fish See page 14 for more details SEASON SERV...

Page 7: ...licate as the best confit SHRED OR SEAR SERVE Want to shred your poultry for tacos or salads Rinse the bag under cool water then squish the sides of the bag between your fingers and watch how effortle...

Page 8: ...5 185 Potatoes cubed 85 185 Squash 85 185 Turnips 85 185 Zucchini 65 149 COOKING TIMES 1 45 1 00 30 mins 15 mins kernels or whole cob only 15 of minutes cooking time required butternut acorn delicata...

Page 9: ...oodborne illness Further Reading Modernist Cuisine Vol 1 Chapter 3 Frequently asked questions Q Is sous vide cooking just for fancy chefs A Not at all Cooking sous vide is easy and practical for home...

Page 10: ...g liquid Rinse the unit thoroughly ensuring that water does not enter the upper section 9 Reinstall the impeller cover and twist it until it is aligned with the pump outlet opening Reinstall the back...

Page 11: ...oulder Belly 65 C 149 F 36 hrs for a braised texture Tough Cuts Short Ribs Brisket 62 C 144 F 72 hrs for a braised texture Consuming raw or undercooked meats poultry seafood or shellfish may increase...

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