Sous-vide (vacuum) cooking
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Tips
– To reduce preparation times, you can
vacuum food 1–2days before
cooking. Store the vacuum sealed
food in the refrigerator at a maximum
temperature of 5°C. To maintain
quality and taste, the food must be
cooked after a maximum of 2days.
– Freeze liquids such as marinades
before vacuum-sealing to prevent
them from escaping from the bag.
– Fold the edges of the vacuum sealing
bag outwards for filling in order to
obtain clean, perfect seams.
– If you do not want to eat the food
directly after cooking, put it in iced
water to cool down completely. Then
store it at a maximum temperature of
5°C.
In this way, you can maintain quality
and taste while extending the life of
the food.
Exception: Consume poultry
immediately after cooking.
– After cooking, cut the vacuum sealing
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
vegetables, fish, or meat to make a
sauce.
– Serve the food on pre-warmed
plates.
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