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How to Sous Vide with a Vacuum Sealer

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For perfectly tender and juicy meats, few food preparation methods compare to sous vide. This method is ideal for preparing meats and seafood, as it often proves to be a more effective means of ensuring that your dishes are done to perfection.

Understanding the Science Behind the Process
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Sous vide is all about the temperature, as this gauges whether the meats are cooked or not. To begin this method, you must first vacuum seal your ingredients in an airtight plastic bag, then submerge it in a water bath for a predetermined amount of time, or until it has reached a set temperature. After the food is removed from the bath, you can sear or poach it - depending on your preference - and serve it.

There are many reasons why sous vide proves to be such an effective way of preparing food. Unlike other preparation methods, using vacuum sealed bags ensures the juices that emerge from the meat stay put – and by fostering a moist environment, your food can retain its natural juices and produce a more tender taste and texture.

The Importance of Vacuum Sealing
Your FoodSaver® Food Preservation System is ideal for helping you perfect the sous vide cooking method. Using a vacuum sealer is the best way to keep the food as air tight as possible while cooking in a water bath.

 

Prior to sealing, be sure to coat your meat with all the spices and marinades necessary - seasoning before sealing allows the meat to become more flavorful as it tenderizes during the sous vide process. As an added bonus, using your vacuum sealer prevents air from entering the bag - an important consideration to keep in mind, as air in the bag can change your food's temperature and harm the cooking process.

Finishing Touches
After you've prepared your meats, sealed them in an airtight FoodSaver® Bag and submerged them in water, the rest of the process focuses on temperature and/or time. It's important to be precise with these and not rush through with shortcuts on either. Enjoy perfecting your process and soon you'll become a sous vide savant in no time.

 
 
 

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