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Page Title
18
Ingredients and Seasonings
• Use high quality, fresh ingredients when cooking sous vide to ensure the best
possible flavor.
• When seasoning with salt, it is better to use less than you might add normally, especially
with meats, poultry, and fish. We recommend salting to taste after cooking.
• Use garlic powder rather than raw garlic. Raw garlic can become bitter and overpowering
when cooked sous vide. Pure and high-quality garlic powder will provide the best results.
Note: Do not use garlic salt in place of garlic powder!
Storing Cooked Food
If your dish is not going to be consumed immediately, plunge pouches into ice water to
reduce temperature quickly, then keep refrigerated.
Smart Program: Sous Vide
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