SousVide Supreme Chef Instrucciones De Uso Y Cuidado página 7

SousVide Supreme Chef Instructions 7
steaks, and chops—require a brief finishing step (on the grill, under the broiler,
in a hot skillet, or using a kitchen torch) to sear the exterior before serving.
Poultry is best cooked skinless. For crispy poultry skin, remove skin carefully
before sous vide cooking. To crisp the skin, cut the skin into strips about
-inch wide. Lay the strips in a single layer on a sheet pan lined with parch-
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ment paper and season with salt and pepper. Then place another sheet of
parchment paper over the skin and another sheet pan atop the parchment
paper. Place the sheet pans in a 350F/176C oven and cook until the skin is
very crispy; check at about 15 to 20 minutes. Remove from the oven and let
the skin cool on a wire rack until needed.
The 5 Basic Steps for Cooking in the SousVide Supreme Chef
Season
The sous vide cooking method locks in the flavor of foods, bringing out their
particular character more fully. Vacuum-sealing the food and any seasonings
or oils tightly together in the pouch magnifies the flavors of spices and herbs
somewhat. Seasoning can be as simple as a sprinkle of salt and pepper, but
adding fat or oil to herbs and spices can improve flavor quality. Here are some
simple techniques:
Compound butters—mix fresh or dried herbs, spices, salt, and pepper with
unsalted butter. Use to coat the inside of the empty cooking pouch, then add
the meat or vegetables, and seal.
Herbed broths—mix fresh or dried herbs, spices, salt, and pepper with
vegetable, mushroom, beef, seafood, or chicken broth. Freeze in small por-
tions (in an ice cube tray or a zip-closure bag) and add the frozen seasoned
broth to the cooking pouch with the meat, poultry, fish, or vegetable prior to
sealing. The broth will melt and envelope the food.
Chilled herbed oil—mix fresh or dried herbs, spices, salt, and pepper with
olive oil (do not use extra virgin olive oil, as it will sometimes develop a bitter
metallic flavor.) Chill the oil until it is semi-solid and add by the tablespoon
(or more) to the cooking pouch along with the food, then seal.
DO NOT use wine or distilled spirits in the seasoning, without first heating
it on the stovetop for a few minutes to drive off the alcohol, leaving only the
flavor of the wine or spirit. Alcohol, especially from wine, can impart a peculiar
metallic flavor to meals cooked sous vide.
Seal
Use only food-grade plastic vacuum-sealable pouches to package foods for
cooking in your SousVide Supreme Chef. Seal according to manufacturer's
instructions. Use only pouches certified by the manufacturer as suitable for
cooking under vacuum. Do not use standard zip-closure bags meant for food
storage.
1. Fold back the opening of the pouch before before filling to prevent season-
ings or debris from becoming trapped in a zip track, if present. This debris can
hamper successful sealing of the pouch.