How do I determine the right temperature for sous vide?
You can find cooking temperatures for different foods in our cooking tables. Cooking temperatures are determined by type of food - for example, fish has a much lower cooking temperature than vegetables – as well as the desired doneness. That is to say, a medium-rare steak has a lower temperature than a medium-well steak.
How do I determine the correct cooking time?
With sous vide, cooking time plays a less important role than with other cooking methods, as you can leave your food in the water after the cooking time has elapsed without it continuing to cook. So all you need to do is set the time and temperature recommended for your food based on what type of food it is (steak, fish, vegetable) and how thick it is. For instance, a thin sliced steak will cook faster than a whole roast.
Can you overcook with sous vide?
Overcooking isn’t possible with sous vide because the water only reaches the exact temperature that you have set for the food on your sous vide stick.
Which foods should I be sure not to cook over the minimum cooking time?
To avoid bacteria growth, especially at low sous vide temperatures, it is recommended that you remove your food as soon as possible from the water bath. This is especially true for poultry, which should be removed as near to the set cooking time as possible.
How do I get that beautiful brown crust on meat and fish after sous vide cooking?
You can achieve a beautifully seared crust by quickly cooking your meat or fish in a very hot cast iron or stainless-steel pan after removing it from the sous vide water bath. Be sure the pan is very hot and that you cook only a minute or so on both sides, depending on the thickness of the protein.
Can I sear my meat or fish before sous vide cooking?
We strongly recommend that you don’t sear your food before placing it in the sous vide water bath as the crust will become soft again in the bag. Only sear when your food is fresh from the sous vide water bath.
Should I add salt before or after sous vide cooking?
There is no clear rule here, however, we recommend salting before cooking sous vide, as salt can help enhance the tenderness of your food.
How can I use sous vide to prepare food in advance?
Sous vide is especially useful when you want to prepare food in advance. Simply pre-cook dishes and then store them in a vacuum bag. Place the bags in ice-cold water to cool them down quickly, vacuum seal, and place them in the fridge for storage. You can then reheat the dishes briefly with sous vide, without sacrificing flavor or moistness.