Set up your sous vide ap­pli­ance and a con­tainer of wa­ter on a heat­proof sur­face. En­sure the con­tainer is large enough to al­low for at least 1 to 2 inches (2.5 to 5 cm) space around the bag for wa­ter to cir­cu­late. Pre­heat wa­ter bath to de­sired tem­per­a­ture.

Food & Drink - - TRENDS HOW TO SOUS VIDE -


Coat food with a dry or moist rub with min­i­mal or no liq­uid. Use less salt to avoid a ham-like tex­ture and sea­son again just be­fore fin­ish­ing.


Place the food into the bag, keep­ing it in a sin­gle layer, and re­move the air us­ing the wa­ter-dis­place­ment method (see TIP on page 127) or a vac­uum sealer. Seal the zip­per of a freezer bag or seal with vac­uum sealer. There should be 1 inch (2.5 cm) or more of space be­tween the food and the seal.


Place bag in pre­heated wa­ter; clip the edge of the bag to the edge of the pot to keep seal above wa­ter. Start cook­ing time when ap­pli­ance in­di­cates wa­ter has re­turned to set tem­per­a­ture.




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