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Other cooking styles
CAUTION
Do not overll the inner pot to avoid property damage. Total contents (water and
food pouches) should leave at least 5 cm of headspace between the water line and
the brim of the inner pot.
Reverse searing
Searing your meat after low and slow cooking is the easiest way to boost those already-
delicious avours through the roof without overcooking. Try reverse searing for tender,
juicy meat with a beautiful burnished crust.
01 After Sous Vide cooking, remove the meat from the cooking pouch and gently pat it
dry to remove as much moisture as you can from the exterior of the meat.
It may seem odd to remove juices, but don’t skip this step — you’ll end up with more
avour and a great looking nish!
02 Use the Sauté Smart Programme to give it a good sear, or use a cast iron pan,
browning torch or a grill — anything hot to lock in that moisture!
03 Cover your meat with foil and let it rest for 5 to 25 minutes, depending on the size of the cut.
Ingredients and seasonings
• Salt goes a long way when it has nowhere to go, so it’s better to use a little less than
you normally would, especially with meats, poultry and sh. If you nd it needs more
after cooking, season to taste!
• Use high quality, fresh ingredients when cooking sous vide to ensure the best possible
avour, except…
• Use garlic powder rather than raw garlic. Raw garlic can become really bitter and
overpowering when cooked sous vide. Pure, high-quality garlic powder will give you
the best results.
Instant Tip: Don’t use garlic salt in place of garlic powder!
Storing cooked food
If you're not going to eat immediately, plunge the unopened pouches into iced water
to reduce the temperature quickly, then keep them refrigerated until you're ready.
Check out the sous vide cooking times online!
CAUTION
Use a meat thermometer to ensure meat reaches a safe minimum internal
temperature. Refer to the WHO (World Health Organization) website and/or
review your local government’s food safety recommendations for more information.
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