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Cooking
Reverse Searing
Searing your 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 exterior of the meat.
It may seem counterintuitive, but don’t skip this step — you’ll end up with more avor and
a great-looking nish!
02 Use the Sauté program 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 5-20 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, it’s easy to 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 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!
Step 4: Cook ‘em up!
01 Once the water bath is ready, the
display shows Hot for a few moments
before switching over to the countdown
timer.
02 Remove the lid and carefully immerse
the sealed pouches.
The food in the pouches should be
immersed, so add heated water to the
inner pot any time it’s needed, but, if
you’re using a re-sealable bag, make
sure the seal stays above the water.
03 Place and close the pressure cooking
lid as described in Pressure control
features: Pressure cooking lid.
04 When the Smart Program nishes
the display shows End. Open the
multicooker and use your tongs to
carefully remove the pouches from the
hot water.
05 Open the pouches and use a
thermometer to check for doneness.
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