Hints & Tips For Sous Vide Cooking - Sensio CRUX Instruction Manual

Hints & Tips for Sous Vide Cooking
• To avoid water spots and calcification, and to ease cleaning stainless steel parts,
prepare the water bath using soft/decalcified water.
• The thickness of meat, poultry and fish will determine the length of cooking time.
Use an instant-read thermometer after removing from the cooking bag to guarantee
that a safe-food temperature is achieved.
• Food safety in handling and cooking is always a priority. When unsure of doneness,
add 30 minutes to the cook time to pasteurize eggs and/or poultry.
• Some tough cuts of beef and pork can be cooked sous vide to tender perfection in 4 to
24 hours.
• Vegetables cook faster if they are thinly sliced or cut into smaller pieces. Add cook time
if vegetables are cooked whole.
• To prepare meat, poultry and fish before cooking, add herbs, seasonings or rubs before
placing into the bag. Vacuum seal or remove air manually from the bag before cooking.
Please see "Manual Air Removal" section of this instruction manual for a complete
description.
• To prevent bags from floating to the surface, when cooking light foods, add a small knife
or spoon to the bag before sealing.
• Eggs in shells can be placed directly into the pot of water. Use resealable bags for
cracked eggs.
• For best results, brine chicken or fish for one hour in lightly salted water, drain and pat
dry before seasoning and bagging.
• ALWAYS use BPA-free bags when cooking foods more than 8 hours.
• When cooking proteins, small or delicate foods sous vide, add oil to the cooking bag.
• Avoid overcrowding. Allow space around all food when sealing.
• You can have as many bags as will fit in your container that will still allow for adequate
water circulation.
• After sous vide cooking is complete, sear foods for a quick minute to achieve a crispy
crust and brown color.
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