Sous-vide (vacuum) cooking
64
With this gentle cooking method, food
is coo
ked slowly and at a low, constant
temperature in vacuum packaging.
With vacuum cooking, no moisture
evapor
ates during cooking and all nu‐
trients and flavours are retained.
The cooking result has an intensive
tast
e and food is cooked evenly.
Use only fresh food which is in a
good condition.
Ensure hygienic conditions and that
food has not been out of the refriger‐
ator too long, e.g. during transporta‐
tion.
Use only heat-stable, boiling-resist‐
ant vacuum bags.
Do not cook food in the sales pack‐
ag
ing, such as vacuum-packed fro‐
zen food as it is possible that the
packaging used is not suitable for
vacuum cooking.
Use the vacuum bag only once.
Vacuum-seal the food only with a
sous-vide vacuum sealer that guar‐
ant
ees a full vacuum of 99.8%.
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