Klarstein Sous-vide Garer Manual De Instrucciones página 16

EN
16
General Method
Seasoning: You can marinate the food or add spices, herbs, butter or oil before
1
you seal the vacuum bag.
Vacuum sealing: The food must be vacuum sealed in a bag to remove air
2
and moisture. This ensures the foods retain their natural flavour and nutritional
content. Vacuum sealing also helps to open the pores of meat, poultry, fish and
shellfish, so that the marinade and spices are absorbed better and the food is
more flavoursome. Oxygen and moisture in the ambient air reduces the flavour,
nutritional content and structure of food, and it is therefore important to use a high-
quality vacuum sealer to remove air and moisture before the bag is sealed to ensure
the food is optimally vacuum packed.
3 Cooking: Once the water in the water bath has reached the required temperature,
the vacuum bags containing the food should be placed gently in the water. Make
sure the bags are completely under water, so the food cooks venly.
4 Browning: When foods are cooked sous vide, it may be necessary to brown meat
in particular in a frying pan or grill in order to enhance its appearance and flavour.
Remove the food from the bag and brown it quickly on a very hot frying pan or grill
rack. This causes the fat and proteins to caramelise and enhances the flavour.
Preparing Foods
• Foods for sous vide cooking must be absolutely fresh.
• Check that meat, poultry, fish and shellfish have been stored correctly below 5 °C
before cooking.
• Only use brand new and clean vacuum bags.
• Keep fresh and cooked foods apart.
• Wash your hands and work area thoroughly before handling food.
• The thickness of the food must be as described in the table of sous vide temperatures
and times.