Sous Vide cooking involves seasoning and vacuum packaging meat, fish or vegetables in a FoodSaver® Bag, then gently poaching in hot water. With the juices and seasoning sealed tightly in the Bag, the food emerges tender and succulent; none of the nutritional properties are lost, and flavors are intensified. Plus, no fat is added during the cooking process and clean up is a breeze.
Season and vacuum seal each individual portion of chicken, meat, fish or vegetables in a FoodSaver® Bag. Heat water to below a simmer, usually around 165 degrees Fahrenheit. Submerge the Bag(s) and stir occasionally to rotate. Adjust heat as necessary so temperature remains constant. Be careful not to boil the water.
Approximate cooking times:
Chicken Breast – 18 minutes
6 Ounce Beef Steak (Medium Rare) – 10 minutes
6 Ounce Fish Filet (Medium Rare) – 8 minutes
Vegetables – varies – cook until tender
Use tongs to remove bags from the water, then serve as desired. You can also place the cooled bags containing cooked foods directly into the freezer so you can defrost for an instant gourmet treat.
Note: for crispy skin or seared meat, sauté the chicken, meat or fish until golden brown after the sous vide process.