10
9
SET UP YOUR SANSAIRE
(see page 3)
Pick a container that will be large enough to fit your food, with extra room
left over for water to circulate. A large soup pot is a great choice.
PICK THE DONENESS YOU PREFER
That’s right, you get to choose how you want your fish cooked.
Pick your doneness and set your Sansaire to the listed temperature.
1
2
3
4
5
SEAL YOUR FISH & COOK FOR 30 MINUTES
(see page 4)
Your fish will be ready in 30 minutes (see the back cover for cooking times for
cuts thicker than a half inch). Nobody has to know that you fell asleep while
cooking dinner. If you’re a multitasker, this is also a great time to make your
side dishes and sauces. Or, if you really want, you’re more than welcome to
stare at the fish for half an hour. It’s your call.
REMOVE & SEAR
(see page 14)
Using tongs, remove your bags of fish from the bath. Handle them gently,
as they’re pretty delicate. If you enjoy a sear on the skin or flesh of your fish,
the Sansaire Searing Kit is a 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 & SERVE
Grab a pinch of flaky salt and some olive oil. Or reach for your favorite
seasoning. Now’s the time to get creative and shout “Bam!” Plate,
serve, and prepare to share and enjoy. Bravo!
How to cook fish sous vide
You’re about to cook the best fish you’ve ever eaten. We use salmon in this
recipe, but feel free to substitute with whatever is available in your area. It will be
indescribably moist and tender in a way that traditional cooking can’t replicate.
Because fish is so delicate, small differences in cooking temperature have a big
impact on the final texture. Good thing we leave nothing to chance.
TIME TO COMPLETE
THINGS YOU’LL NEED
30 minutes
(15 minutes hands-on)
Your Sansaire
Zip-top
bag
Very Lightly Cooked
45°C / 113°F
Lightly Cooked
50°C / 122°F
Medium
55°C / 131°F
Did you love it? We hoped you would. Now it’s time to show
off. Post your results to the interwebs with hashtag #sansaire,
and we’ll brag on your behalf. Anything this awesome deserves
to be shared.
Summary of Contents for SA15
Page 1: ...Sous Vide Cooking Guide...
