8
SOUS VIDE COOKING STEP BY STEP
1.
Seasoning: You can marinate the food or add spices, herbs, butter, or oil before you
seal the vacuum bag.
2.
Vacuum Sealing: The food must be vacuum sealed in a bag to remove air and
moisture. This ensures the foods retain their natural flavor and nutritional content.
Vacuum sealing also helps open the pores of meat, poultry, fish, and shellfish, so
that the marinade and spices are absorbed better and the food is more flavorful.
Oxygen and moisture in the ambient air reduces the flavor, nutritional content, and
structure of food. It is therefore important to use a high-quality vacuum sealer to
remove air and moisture before the bag is sealed.
3.
Cooking: Once the water has reached the required temperature, the vacuum bags
containing the food should be placed gently in the water. Ensure that the bags are
completely under water and that the water can circulate around the bags, so the
food cooks evenly.
4.
Browning: When foods are cooked sous vide, some foods, especially meats, may
need to be browned in order to enhance their appearance and flavor. Remove the
food from the bag and brown it quickly on a very hot frying pan or grill rack. This
causes the fat and proteins to caramelize and enhance the flavor.
FOOD PREPARATION
Foods for sous vide cooking must be absolutely fresh
Ensure that meat, poultry, fish, and shellfish have been stored correctly below +41°F
(+5°C)
Only use brand new and clean vacuum bags
Keep fresh and cooked foods apart
Wash your hands and work area thoroughly before handling food
Food thickness must be as described in the
TABLE OF SOUS VIDE TEMPERATURES
AND TIMES
