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APP - USER MANUAL
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APP - USER MANUAL
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The art of sous vide cooking is truly an art! It is simple in nature, yet this
cooking method is often used by gourmet chefs to prepare the most complex,
rich entrées and vegetables. Because the foods are cooked at low temperatures for
longer times, the texture and flavors are authentically and naturally good-for-you
and flavorful. Beef, poultry, fish and pork are fork-tender when done, with rich and
inviting textures. Vegetables retain all their nutrients when cooked sous vide, so
many of the natural sugars are retained, offering delightfully sweet and nutritious
side dishes. In fact, everything about sous vide says, “naturally good-for you!”
Hints & Tips for Sous Vide Cooking
* The thickness of meat, poultry and fish will determine the length of cooking
time. Use an instant-read thermometer after removing from the cooking bag to
guarantee that a safe-food temperature is indicated.
* Food safety in handling and cooking is always a priority. When unsure of
doneness, add 30 minutes to the cook time to pasteurize eggs and/or poultry.
* Searing after cooking gives foods a crispy texture and an appealing visual
picture. When meat is done, toss butter into a smoking-hot skillet and quickly
sear the cooked meat for 30 seconds on each side. This gives the meat a caramel
color and an appetizing outer appearance.
* Some tough cuts of beef and pork can be cooked sous vide to tender
perfection in 4 to 24 hours. Sear quickly when done and serve with root
* Vegetables will cook faster if they are thinly sliced or cut in small pieces; or if
left whole, they will take more time to become tender. Either way, the natural
sweetness and full nutrient value adds to the delight in sous vide vegetables.
* Fruit can be cooked sous vide to make toppings, purees, syrups and such. Cook
for 2-2½ hours at 160°F and let cool in the bag before using.
* To prep meat, poultry and fish before cooking, add seasonings or rubs before
bagging. Vacuum seal or use the Water Displacement Method to remove the
water from the bag before cooking (see following).
* To avoid the cooked protein that surfaces in sous vide chicken and fish, called
“albumin,” brine the chicken or fish for one hour in lightly salted water, drain and
* ALWAYS use a BPA-free vacuum-sealed bag when cooking foods more than 8
* Use a vacuum-sealed bag or use the “Water Displacement Method” for foods
cooked fewer than 8 hours.
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