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SET UP YOUR SANSAIRE

 (see page 3)

Pick a container that will be large enough to fit your food, with extra room 
left over for water to circulate.  A large soup pot is a great choice. 

HOW DO YOU LIKE YOUR STEAK?

Take your time… this could be the most important decision you’ll make today. 
Pick your doneness and set your Sansaire to the listed temperature.

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2

3

4

5

SEAL & COOK FOR 1 HOUR

  (see page 4)

Your steak will be ready for the next step in an hour. If that 
hour turns into three or four hours, no worries. Your steak 
will still be just as perfectly cooked when you return to it. 
Pro Tip: Try our Steak Aging Sauce to give your steak the 
complex flavor of dry aging. Visit 

sansaire.com

 for more info.

REMOVE & SEAR

  (see page 14)

Using tongs, remove your bags of steak from the bath, remove the steaks 
from their bags, and pat them dry – we’re about to sear them, and wet 
things don’t like to brown. Our favorite way to sear is with the roaring flame 
of the Sansaire Searing Kit. It creates a golden crust without jeopardizing the 
perfect doneness of sous vide cooking. Alternatively, you can use a hot, cast 
iron skillet. See page 14 for more details.

SEASON & SERVE

Season your steaks however you prefer – we like to add flaky salt and freshly 
cracked black pepper. Take a moment to admire the perfectly cooked cut of 
meat you just dished up.

How to cook steak sous vide

This is going to be a little different than the way you’ve cooked steaks in the  
past, but you’re going to love the results. Achieving the right doneness (rare, 
medium-rare, medium, and so on) doesn’t require expert timing or x-ray vision.  
All you have to do is choose the temperature you prefer.

TIME TO COMPLETE 

 

THINGS YOU’LL NEED

1 hour

  (15 minutes hands-on)

 

 

Your Sansaire 

    Zip-top 

bag 

    Skillet

Rare 

50°C / 122°F

Medium-Rare 

54°C / 129.2°F

Medium 

56°C / 132.8°F

Well-Done 

60°C / 140°F

If this was the best steak you’ve ever cooked, we want to  

hear about it. Scratch that, we want to see it! Post your  

results to the interwebs with hashtag #sansaire, and we’ll 

brag on your behalf.

Содержание SA15

Страница 1: ...Sous Vide Cooking Guide...

Страница 2: ...for nutrients to escape Also cooking foods in a sealed environment allows you to coat proteins and vegetables with a fraction of the amount of oil or butter FAMILIES Enjoy the same lifestyle benefits...

Страница 3: ...water at the target temperature until you turn it off Your water bath is now ready for cooking Sealing your food Vacuum sealers aren t required for most foods cooked with the Sansaire Vegetables fish...

Страница 4: ...a great choice PICK YOUR PERFECT EGG This is entirely a matter of personal preference Do you like your eggs runny and soft or thick and spreadable Pick your doneness and set your Sansaire to the list...

Страница 5: ...sear is with the roaring flame of the Sansaire Searing Kit It creates a golden crust without jeopardizing the perfect doneness of sous vide cooking Alternatively you can use a hot cast iron skillet S...

Страница 6: ...great way to apply one The high heat of the torch flame allows you to create an outer crust fast before the heat has time to overcook the interior of the fish See page 14 for more details SEASON SERV...

Страница 7: ...licate as the best confit SHRED OR SEAR SERVE Want to shred your poultry for tacos or salads Rinse the bag under cool water then squish the sides of the bag between your fingers and watch how effortle...

Страница 8: ...5 185 Potatoes cubed 85 185 Squash 85 185 Turnips 85 185 Zucchini 65 149 COOKING TIMES 1 45 1 00 30 mins 15 mins kernels or whole cob only 15 of minutes cooking time required butternut acorn delicata...

Страница 9: ...oodborne illness Further Reading Modernist Cuisine Vol 1 Chapter 3 Frequently asked questions Q Is sous vide cooking just for fancy chefs A Not at all Cooking sous vide is easy and practical for home...

Страница 10: ...g liquid Rinse the unit thoroughly ensuring that water does not enter the upper section 9 Reinstall the impeller cover and twist it until it is aligned with the pump outlet opening Reinstall the back...

Страница 11: ...oulder Belly 65 C 149 F 36 hrs for a braised texture Tough Cuts Short Ribs Brisket 62 C 144 F 72 hrs for a braised texture Consuming raw or undercooked meats poultry seafood or shellfish may increase...

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