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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.
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