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Other cooking styles
CAUTION
Do not overfill the inner pot to avoid property damage. Total contents (water and
food pouches) should leave at least 5 cm (2”) of headspace between the water line
and the brim of the inner pot.
Reverse searing
Searing your meat after low and slow cooking is the easiest way to boost those already-
delicious flavors through the roof
without
overcooking. Try reverse searing for tender,
juicy meat with a beautiful burnished crust.
01
After Sous Vide cooking, remove the meat from the cooking pouch and gently pat it
dry to remove as much moisture as you can from the exterior of the meat.
It may seem crazy to remove juices, but don’t skip this step — you’ll end up with more
flavor and a great looking finish!
02
Use the Sauté Smart Program to give it a good sear, or, use a cast iron pan, browning
torch, or a grill — anything hot to lock in that moisture!
03
Cover your meat with foil and let it rest for 5-25 minutes, depending on the size of the cut.
Ingredients and seasonings
• Salt goes a long way when it has nowhere to go, so it’s better to use a little less than
you normally would, especially with meats, poultry and fish. If you find it needs more
after cooking, salt to taste!
• Use high quality, fresh ingredients when cooking sous vide to ensure the best possible
flavor, except…
• Use garlic powder rather than raw garlic. Raw garlic can become really bitter and
overpowering when cooked sous vide. Pure, high-quality garlic powder will give you
the best results.
Don’t use garlic salt in place of garlic powder!
Storing cooked food
If you're not going to eat right away, plunge the unopened pouches into ice water to
reduce the temperature quickly, then keep them refrigerated until you're ready.
Check out the
CAUTION
When cooking meat, always use a meat thermometer to ensure the internal
temperature reaches a safe minimum temperature. Refer to the USDA’s
Safe Minimum Internal Temperature Chart or Health Canada's Cooking
Temperatures Chart for more information.
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