SOUS VIDE COOKING STEP BY STEP
1. Seasoning
You can marinate the food or add spices, herbs, butter or oil before you seal the vacuum bag.
2. Vacuum sealing
The food must be vacuum sealed in a bag to remove air 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, and that the water can circulate around the bags, so the food cooks evenly.
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.
