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Cooking with the pressure cooking lid
CAUTION
When cooking meat, always use a meat thermometer to ensure the internal
temperature reaches a safe minimum temperature. Refer to the USDA’s
Safe Minimum Internal Temperature Chart or Health Canada's Cooking
Temperatures Chart for more information.
Reverse Searing
Searing meat after low and slow cooking is the easiest way to boost those already-
delicious avors 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 from the surface of the meat as you can.
It may seem counterintuitive, but don’t skip this step — you’ll end up with more avor
and a great-looking nish!
02 Empty the inner pot, then place it back into the multicooker base.
03 Use the Pro Crisp’s Sauté program to give your meal a good high-heat sear, or, use
a cast iron pan, browning torch, or a grill — anything hot to lock in that moisture!
04 Cover your meat with foil and let it rest for 5-20 minutes, depending on its size.
Ingredients and Seasonings
• Salt goes a long way when it's trapped in an air-tight bag, 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, salt to taste!
• Use high quality, fresh ingredients when cooking sous vide to ensure the best possible
avor, 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 right away, plunge the unopened pouches into ice water to
reduce the temperature quickly, then keep them refrigerated until you're ready.
Check out the sous vide cooking times online!
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