12
Master Culinary
| Sous Vide Model:
X-1100
Cooking Tips
Longer cooking times may alter food texture.
Thinner cuts of meat will cook faster.
When preheating a large amount of water
– it is faster to heat water using an electric
kettle, and then add the hot water to the cooking container.
If you need to lower the temperature of the water in the cooking container
–
just add cold water to it.
Select a proper sized cooking container. Make sure that the water level is between the
MAX and MIN marks indicated on the cooker.
For best results, do not put more than 4.5 gallons of water in the cooking container.
Ideal Foods for Sous Vide Cooking
Meats:
lamb, beef, venison, bison, pork
Poultry:
chicken, turkey, duck
Seafood:
fish, lobster tails, scallops
Root Vegetables:
potatoes, carrots, parsnips, beets, turnips
Tender vegetables:
peas, asparagus, corn, broccoli, cauliflower, eggplant, onions
Firm fruits:
apples, pears
Tender fruits:
mangoes, plums, apricots, peaches, nectarines, papayas, strawberries
Eggs:
grades AA or A
Food Preparation
Start with fresh and high quality ingredients.
Ensure that all meat, seafood, and poultry have been stored below 41 °F
Make sure that the food pouches are clean and that they’ve not been contaminated by
dirt or other food items
Use detergent and warm water, to clean the food preparation
To avoid any cross-contamination, ensure that the area used for raw ingredient
preparation does not come into contact with any cooked foods
Wash hands well before any food preparation
Storage
If the food you have cooked is not going to be consumed immediately, put the sealed
cooking bag into ice water to reduce temperature quickly. And then keep refrigerated.
Ingredients & Seasonings
Use the highest-quality and freshest ingredients available when cooking sous vide. The food
cooks in its own juice. You want to make sure the juice has the best possible flavor.
When seasoning with salt, it is better to use a little less than you would to season foods
cooked by traditional methods, especially with meats, poultry, and fish. You can always
season to taste with salt after cooking.
Use garlic powder rather than raw garlic, as raw garlic can become strong and bitter
when cooked sous vide. Make sure not to use garlic salt. Pure and high-quality garlic
powder will provide better results.
