Sous Vide basics
4
Sous Vide basics
Always exercise the greatest possible care and main-
tain hygienic conditions at all times.
Use only fresh ingredients of the highest possible
quality. Prepare raw ingredients properly.
Place the raw, refrigerated ingredients into special
bags suitable for Sous Vide. Vacuum them with a suit-
able vacuum machine.
Fill the bath tank with hot water and use your
Pearl
to heat the water to the desired temperature. When
the desired temperature has been reached, place the
bag with the food into the water bath. Cook gently at
low temperatures but for an extended period of time.
If you are unsure about the appropriate temperatures
and cooking times, you must consult a Sous Vide
cookbook.
If you will not serve the cooked food immediately,
you can allow the food to cool down and store it in a
refrigerator.
To do this, interrupt the cooking process shortly
before the normal ending time and cool the food to
3 °C (37 °F) within 90 minutes. The best way to do
this is with an ice water bath or a shock freezer.
Important!
1. Preparation
2. Vacuuming
3. Cooking
4. Cooling
