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Sous-vide (vacuum) cooking
Tips
– To reduce preparation times, you can
vacuum food 1–2 days before cook-
ing. Store the vacuum sealed food in
the refrigerator at a maximum tem-
perature of 5 °C. To maintain quality
and taste, the food must be cooked
after a maximum of 2 days.
– Freeze liquids such as marinades be-
fore 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 dir-
ectly after cooking, put it in iced wa-
ter 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 imme-
diately 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.
84
– Use the brine or marinade of veget-
ables, fish, or meat to make a sauce.
– Serve the food on pre-warmed
plates.
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