Sansaire SA15 Cooking Manual
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Sansaire SA15 Cooking Manual

Sous vide
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Sous Vide
Cooking Guide

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Summary of Contents for Sansaire SA15

  • Page 1 Sous Vide Cooking Guide...

  • Page 2: What Is Sous Vide

    FOODIES control to achieve perfect, repeatable results that you just can’t The Sansaire is used in some of the world’s best restaurants. Professional chefs replicate through any other method. Foods are cooked evenly rely on sous vide for precise, predictable results. Now you can too! from edge to edge, to exactly the doneness you want.
  • Page 3 Avoid plastic containers made with BPAs or PVC materials. 2. Attach the Sansaire to the side of the container using the clamp. Add water Just before the top of the bag until the level is above the Minimum Fill line on the Sansaire, but below the reaches the water, zip it closed.
  • Page 4 (the shell!) so it’s not necessary to use bags when cooking whole eggs. Cooking eggs sous vide is a rite of passage for every owner of the Sansaire. Because the water will be hot, and because we don’t want the eggs to crack, Whereas perfectly poaching an egg is a difficult and noteworthy achievement in lower them gently into the water bath using a spoon.
  • Page 5 Our favorite way to sear is with the roaring flame Skillet of the Sansaire Searing Kit. It creates a golden crust without jeopardizing the perfect doneness of sous vide cooking. Alternatively, you can use a hot, cast iron skillet.
  • Page 6 30 minutes Your Sansaire (15 minutes hands-on) the Sansaire Searing Kit is a great way to apply one. The high heat of the Zip-top bag torch flame allows you to create an outer crust fast, before the heat has time to overcook the interior of the fish.
  • Page 7 Forget the dried out, bland chicken you may have endured in the past. With the Sansaire, poultry remains juicy, succulent, and so flavorful that all you need is a COOK UNTIL YOU’RE READY TO EAT pinch of salt to make it shine.

  • Page 8: Cooking Temperatures

    Our favorite way to do this is with the Sansaire Searing Kit, but sugars will be whisked away into the surrounding water, leaving your vegetables you can use a hot skillet as well.

  • Page 9: Frequently Asked Questions

    A Not at all! Cooking sous vide is easy and practical for home cooks of all levels. The Sansaire cooks foods evenly from edge to edge, to exactly the doneness you want. And because foods won’t overcook while they hang out in the water bath, dinner is ready when you are.

  • Page 10: User Interface

    To open: Detach the clamp by pushing in and pulling down gently. Push down on the tab at the top of the back cover, and pull the back cover down and away. To close: Push the back cover against the back of the Sansaire until the tab at the top snaps closed. Reattach the clamp.
  • Page 11 1 hr 1 hr 1" 2 cm Follow us @sansaire / Designed in Seattle, WA 30 mins 25 mins 1 cm Consuming raw or undercooked meats, poultry, seafood, or shellfish may increase your risk of foodborne illness. Temperatures adapted from Modernist Cuisine.

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