Sous Vide Water Oven
10
Frequently Asked Questions
What can be cooked in the Giles and Posner Sous Vide?
A wide range of foods can be cooked in the Sous Vide. All types of meat can be cooked. Fish and seafood
cook especially well; the Sous Vide ensures that delicate foods are not overcooked. The Sous Vide is also great
for cooking vegetables, fruits and even eggs. Additionally, it can be used to make sauces, cocktails, cheese,
yoghurt and cakes. The possibilities are endless with anything that requires a precise cooking temperature.
What about seasoning?
The process of vacuum sealing locks in the tastes and flavours that are lost using traditional cooking
methods, so the amount of seasoning that you add can be minimal. Methods of seasoning can be specific to
certain meats and recipes but it is generally similar to conventional methods.
However, the temperatures of the Sous Vide are generally low and some raw seasonings, such as garlic, may
not develop the same flavours that they would at higher temperatures. It is therefore best to sauté or roast
some seasoning before adding them to the cooking pouches or seasoning mixtures.
Adding alcoholic drinks, such as wine, beer, liqueurs and spirits, will not produce the same flavours that they
might when added to recipes cooked using other methods because the alcohol will not get the chance to
evaporate. It is therefore best to heat the alcohol first in a pan to evaporate off the alcohol, then marinade
food or add to any sauces.
How much will fit into the Giles and Posner Sous Vide?
This will generally depend on what you are cooking in the Sous Vide. The food pouches should be fully
submerged in the water and not covering the grill on the bottom of the unit. The water should be able to flow
between pouches and the grill to ensure that a constant temperature is maintained throughout the bath and
to ensure even cooking.
Can entire meals be cooked in the Giles and Posner Sous Vide?
Yes and no. Generally, vegetables require a much higher temperature to soften and become tender than
fish, poultry and meat; if they were cooked at the same time, the meat/fish could overcook. If you like your
meat well done, then you can simply put all the ingredients into a pouch, seal it and cook it in the Sous Vide
at approximately 84 °C. If you prefer your meat more medium rare/medium, then you can lightly steam or
sauté the vegetables in a skillet/frying pan, then add them along with the meat and spices to a pouch and
cook in the Sous Vide.
Содержание EK1295
Страница 1: ...Sous Vide Water Oven Instruction Manual ...
