Sous-vide (vacuum) cooking
71
Important
For an optimum cooking result:
– Use fewer herbs and spices than for
conventional cooking as the
infl
uence on the tast
e of the food is
more intensive.
You can also prepare the food
unseasoned and add seasoning after
cooking.
– The cooking duration is reduced
when salt
, sugar, and liquids are
added.
– The food becomes firmer if acidic
ingr
edients, 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
appropriat
e 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
r
ack on
e next to the other.
– The cooking durations depend on the
thickness of the food.
– With higher temperatures and/or
longer cooki
ng durations, a lack of
water may occur. Check the display
from time to time.
– Keep the door closed during the
cooking pr
ogramme. Opening the
door extends the cooking
programme and can change the
cooking result.
Tips
– Freeze liquids such as marinades
before vacuu
m-sealing to prevent
them from escaping from the vacuum
bag.
– Fold the edges of the vacuum bag
out
wards for filling in order to obtain
clean, perfect weld seams.
– If you do not want to eat the food
directly aft
er cooking, put it in iced
water 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 salmon)
before serving for a
roasted aroma.
– Use the brine or marinade of
vegetab
les, fish, or meat to make a
sauce.
– Serve the food on pre-warmed
plates.
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