How to Sous Vide with a Vacuum Sealer
For perfectly tender and juicy meats, few food preparation methods compare to sous vide cooking. The ideal method for preparing meats and seafood, sous vide effectively ensures that your dishes are cooked to perfection.
The Importance of Vacuum Sealing
Your FoodSaver® Food Preservation System is a must-have for perfecting the sous vide cooking method. Unlike other preparation methods, using vacuum sealed bags ensures juices from the meat stay settled. By fostering a moist environment, your food retains its natural juices and savory flavors.
The Science Behind the Process
Before sealing, be sure to coat your meat with all necessary spices and marinades. Seasoning before sealing flavors the meat as it tenderizes during the sous vide process. Additionally, using your vacuum sealer prevents air from entering the bag, which is important to keep in mind as excess air can cause the bag to float during sous vide cooking. This changes your food's temperature and harms the cooking process. Sous vide is all about temperature; it gauges whether the meats are cooked or not.
After you've prepared your ingredients and sealed them in an airtight FoodSaver® Vacuum Sealing Bag, submerge the bag 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.
It's important to be precise and thorough with cook times – there’s no room for shortcuts. Enjoy perfecting your process, and you'll become sous vide savvy in no time.