Sous-vide (vacuum) cooking
65
Important
For an optimum cooking result:
– Use fewer herbs and spices than for
conventional cooking as the influ‐
enc
e on the taste of the food is more
intensive.
You can also prepare the food un‐
seasoned and add seasoning after
cooking.
– The cooking duration is reduced
when sal
t, sugar, and liquids are add‐
ed.
– The food becomes firmer if acidic
foo
ds, such as lemon or vinegar are
added.
– Do not use alcohol or garlic as this
can
cause an unpleasant taste.
– Only use vacuum bags which are ap‐
pr
opriate for the size of the food. If
the vacuum bag is too big, too much
air may remain inside.
– If you want to cook several foods in
one vacuum bag, put the food side
by side in the bag.
– If you want to cook several vacuum
bags at once, put the bags on the
shel
f one next to the other.
– The cooking durations depend on the
thickness of the food.
– With higher temperatures and/or lon‐
ger
cooking durations, a lack of wa‐
ter may occur. Check the display
from time to time.
– Keep the door closed during the
coo
king process. Opening the door
extends the cooking process and can
change the cooking result.
Tips
– Freeze liquids such as marinades be‐
for
e vacuum-sealing to prevent them
from escaping from the vacuum bag.
– Fold the edges of the vacuum bag
ou
twards for filling for clean, perfect
weld seams.
– If you do not want to eat the food di‐
r
ectly after cooking, put it in iced wa‐
ter and then store it at a maximum of
3 °C. In this way, you can maintain
quality and taste while extending the
life of the food.
– After cooking, cut the vacuum bag
on
all sides for easier access to the
food.
– Briefly fry meat and firm types of fish
(such as salmo
n) before serving for a
roasted aroma.
– Use the brine or marinade of vegeta‐
bles, fish, or meat t
o make a sauce.
– Serve the food on pre-warmed
plat
es.
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