1. How sous-vide always hits the right cooking point
Unlike conventional cooking methods, such as in the oven or in a pan, there is only a minimum cooking time for sous-vide and no way to overcook your food.
There is a simple reason for this: during sous-vide cooking, the water temperature is set exactly to the temperature that the food is to assume. The water transfers the temperature directly to the vacuum sealed food until the same temperature is reached throughout the food. At this point, the minimum cooking time is reached. Since the food will only just be as warm as the water, the food cannot be cooked beyond the desired point during the process. So, if your guests are late or you need a little longer with the side dish, you can stay rest assured that your food will be not overcooked.
2. The right temperature and cooking time for every food
The optimal cooking temperature depends on the type of food and the desired cooking point. Both are important. For example, a medium-rare steak requires 55°C, a medium steak around 50°C and green asparagus 85°C. You set the temperatures for the ideal cooking point on your sous-vide stick. How do you know the optimum cooking temperature? You can find this information in our sous-vide cooking tables.
The cooking time depends on the thickness of the food. A thin portioned steak cooks faster than a large piece that is to be cut at the table.
3. Dishes with very long cooking times
There are recipes that require long cooking times. During this time, the water evaporates from the sous-vide pot. To prevent the water level from falling below the minimum water limit of the sous-vide stick, we recommend a sous-vide pot lid with the appropriate size hole for the stick. This helps to keep the steam in the pot, so you don't have to refill the water later. You can also save up to 50% worth of energy by cooking with a lid.
4. Insider tips for vegetable fans
The next of our sous-vide tips and tricks is aimed at all vegetable lovers. If the first thing you think of when cooking sous-vide is meat, you are certainly not alone. However, all insiders know that vegetables can also be cooked to their full potential. For example, take broccoli. Not only does it retain its bright colour when cooked sous-vide, but it also has the perfect firmness. Without direct water contact, and partially due to the comparatively low temperatures, more vitamins and nutrients are preserved in the vegetable itself than when made with conventional cooking methods.
5. Cooking in your own flavours
Keep your flavours where you want them, in your food. The vacuum seal being airtight and safely packed in the vacuum bag prevents the flavours from dissipating into the air or cooking water. This allows you to cook your food in its own juices, resulting in a more intense flavour. You can also add other flavours. If you add garlic, herbs, or spices, they will also be distributed more quickly and evenly in your food due to the vacuum seal. In this way, you can create flavours with a whole new intensity with classic sous vide recipes in no time at all.
6. Reusing vacuum bags
The ZWILLING FRESH & SAVE vacuum bags are reusable. When cooking sous vide, just make sure that the zipper is not submerged in water during cooking. This protects the vacuum bag, and you can reuse it afterwards.
Note: the bag must be washed at least 70 °C if you have previously cooked poultry or meat within them.
7. The right pan makes the difference
Speaking of flavours: After sous-vide cooking, roasting flavours can be added. This is particularly recommended for meat or fish for a perfect taste experience. To do this, sear the food very briefly and very hot on both sides - it should not continue to cook. First heat a pan and then add the food. It is best to use an uncoated stainless steel pan, as a coated pan can be damaged during searing.
8. Sous-vide cooking even works without a hob
Did you know that? You don't need much space for sous-vide cooking! Your sous-vide stick, a power outlet and a container are all you need. It's easy - and not only do you create new taste experiences, but you can also have more space on your stove top.
9. Save time by starting with warmer water
The sous-vide stick heats the water very quickly thanks to its 1200-Watt heater. If you want to save additional time, you can add already heated water to the pot or container to reach the desired temperature even faster.
10. Cleanliness is the be-all and end-all
All food should always be washed and patted dry first, even during sous-vide cooking. This is especially important for fish and meat to remove any germs before cooking. The vacuum bags should also be completely clean inside and at the sealing strip.
11. Magic Weapon
Marinating can also be combined perfectly with sous-vide! Depending on the recipe, oil or marinade can be added to the vacuum bag. However, liquids must never get into the vacuum pump and should always be used in conjunction with the liquid barrier, even when cooking sous-vide.
The heat-resistant marinating aid can remain in the bag during sous-vide cooking.
12. Sous-vide: It works with these foods
In the last part of our sous-vide tips and tricks, we’ll tell you which foods you can cook sous-vide - and which you shouldn’t. In general, meat can of course be used perfectly. Only poultry should be handled with care and should be removed soon after the cooking time ends to avoid bacteria formation.
But you can also cook most vegetables with the sous-vide stick, as well as fish and even fruit and eggs. When using extra virgin olive oil or garlic, make sure the cooking times are short, otherwise the food can become bitter.
But the best thing is to try it out for yourself - you can't really go wrong.
