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
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
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.
•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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