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8
Cooking Menus Overview continued
ofthefoodiscaptured.Vacuumsealing
alsoassistsinopeningtheporesinfood
suchasmeat,poultryandseafoodsothat
marinadesandseasoningsaremorereadily
absorbedforhighlightedflavour.
Oxygenandmoistureinaircausefood
todegradeandloseflavour,textureand
nutritionalvalue.Commercialquality
vacuumsystemsremoveairandmoisture
beforesealingitemsairtighttocreate
acommercialqualityvacuum.We
recommendSunbeamFoodSavervacuum
sealersandFoodSaverbagsandrolls.
Step3.Cookingyourfood
Whenthewatertemperaturehasbeen
reachedinthesousvide,placethe
pouchescarefullyinthewater.Ensurethe
pouchesarefullysubmergedinwater,and
thatwatercaneasilycirculatearoundthe
pouchesforevencooking.
Step4.Searingyourfood
Whensousvidecookingiscompleted,
youmaywishtofinishoffbysearingto
improvetheappearanceandflavourof
thefood.Thisisparticularlysuitedto
meats.Removethefoodfromthepouch.
Quicklysearmeatinahotpan.Thiswill
caramelisethefatsandproteinsforextra
flavour.
Food Safety Guidelines for Sous Vide Cooking
CAUTION. Food cooked using the Sous Vide
method of cooking is not recommended for
consumption by those in an ‘at risk’ category
(low immune deficiency);
•Pregnantwomen
•Smallchildren
•Elderly
•Thosesufferingfromillness/disease
The below guidelines regarding using the Sous
Vide method will help to ensure good food
hygiene safety.
FoodPreparation
•Allfooditemstobeusedforcookingusing
theSousVidemethodshouldbeofthe
highestqualityinfreshness.
•Ensurethatallmeat,seafood,poultryand
gamehavebeenstoredatbelow5°Cbefore
preparationbegins.Usingadigitalfood
thermometertocheckthetemperatureis
recommended.
•Makesurethatthefoodpouchesareclean
andhavenotbeencontaminatedbydirtor
otherfoodcontaminants.
•Usedetergentandwarmwater,ora
sanitizingsolutiontowashthefood
preparationarea.
•Separatetherawingredientpreparation
areafromthefinishedproductarea
•Washhandswellbeforecommencingany
foodpreparation.
•Preparefoodstotherecommended
thicknessaccordingtotheSousVide
TemperatureandTimeGuideonpage
12.Smallercutsofmeatwillcookmore
quickly.