How do I determine the right temperature for sous-vide?
You can find the correct temperature in our cooking tables. The cooking time depends on the type of food. For example, fish has a much lower cooking temperature than vegetables. The desired cooking point can also play a factor. For example, a medium-rare steak has a lower temperature than a medium-done steak.
How do I determine the correct cooking time?
The sous-vide cooking time play a lesser role, as you can still leave your food in the water after the cooking time has been reached without it continuing to cook. Therefore, with sous-vide you have the minimum cooking time is the most important. This is reached when the same temperature is reached throughout the food, which depends on the thickness of the food. A thin portioned steak, for example, cooks faster than a large piece that is to be cut at the table.
Can you overcook with sous-vide?
Overcooking isn’t possible with sous-vide because the water only reaches the exact temperature that the food should have. It is important that you set your sous-vide device to the right temperature to avoid anything going wrong.
Which foods should I not cook over the minimum cooking time?
To avoid bacteria formation, especially at low sous-vide temperatures, remove your food as soon as possible. Poultry should be removed as soon as the cooking time is reached.
How do I get that beautiful brown crust after sous-vide cooking?
You get the beautiful crust, including the fine roasted aromas, if you sear your food very hot, very briefly, directly after the sous-vide bath. You can do this, for example, in an uncoated and heat-resistant pan or on the grill.
Can I sear my sous-vide meat beforehand?
We advise you not to do this, as the crust will become soft again in the bag. Only fry it when your food is fresh from the sous-vide bath.
Should I add salt before or after sous-vide cooking?
There is no clear rule here. We recommend salting the meat before cooking, as salt can also have a positive effect on the tenderness of meat.
Can you also prepare food with sous-vide?
Yes, sous-vide is also suitable for preparing food in advance. You can simply pre-cook dishes and then store them in the bag. After cooking, place the pouches in ice-cold water to cool them down quickly and then place them in the fridge for storage. Afterwards, you only need to reheat your dish briefly.