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Cooking
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 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 avour
and a great-looking nish!
02 Use the Sauté 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 5-20 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 avour.
• Use fresh garlic instead of garlic powder. Garlic powder can turn bitter when cooked
sous vide. Fresh garlic will give you the best results.
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
cooking 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 Programme 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 readiness.
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