Food & Drink

TIPS

VACUUM SEALING WITHOUT AN ELECTRIC SEALER

-

Use the water displaceme­nt method to remove air from a resealable bag: immerse the bag in a large bowl or sink full of water, leaving the opening of the bag just above the surface of the water. Let the water suction the bag around the food, using your hands to help squeeze bag around the food, press out any air at the top, then seal the bag.

REVERSE SEARING

Some people prefer to sear food, especially beef steaks, stewing meat, roasts and pork ribs before sous vide cooking to enhance the flavour. Sear meat, let cool and season, then seal in bags and sous vide cook as directed.

DONENESS AND COLOUR

Meats and poultry stay more pink than traditiona­l cooking methods when cooked sous vide so don’t try to use typical visual tests for doneness. Tough cuts should feel fork-tender and tender cuts should register the same temperatur­e as the water in the thickest part.

Newspapers in English

Newspapers from Canada