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air Sous Vide
Air Sous Vide is ideal for cooking meats to achieve
tenderness without overcooking .
How Sous Vide Works
Sous vide is a French phrase meaning "under vacu-
um" . In sous vide cooking, food is vacuum-sealed in
plastic pouches, which are then placed in a cooking
medium of hot water or air .
Your appliance uses hot air circulating around
sealed pouches to cook food slowly at relatively
low temperatures: 100°F to 205°F (38°C to 94°C) .
Sous vide cooking is not fast, but with a little plan-
ning, it can be very easy .
advantages of Sous Vide
•
Food does not lose flavor or aroma due to
evaporation .
•
Vitamins and minerals do not escape during
cooking .
•
The low cooking temperature leaves meat and
fish more tender .
•
Less spice is needed, as food keeps more of its
natural flavor .
•
The low cooking temperature greatly reduces
the risk of overcooking . The food never gets
hotter than the intended serving temperature .
•
Timing is less critical . If different dishes are fin-
ishing at different times, food that has reached
serving temperature can wait, since it stays at
serving temperature in the cooking medium .
food Safety
Because sous vide cooks at relatively low tempera-
tures, safe food handling is especially important .:
•
Always keep raw food in safe conditions before
you start cooking .
•
Clean the raw food before you start cooking .
•
Use Table 1, "Recommended Sous Vide Cook
Settings," to find the recommended cooking
time and temperature for the food .
•
Only use temperatures below 140°F (60°C) to
cook foods that can be safely eaten raw .
•
Food should be between 34°F and 37°F (nor-
mal refrigerator temperatures) when preparing
to place food in sous vide vacuum pouch .
•
Sous vide dishes are best served immediately
after cooking . If food is not served immediately,
use an ice bath to chill it quickly and then keep
it refrigerated for up to 3 days .
•
Do not use sous vide to reheat leftovers .
•
Do not allow raw food to contact cooked food
during preparation . Do not use the same tools
on different food items without washing them .
•
If the recipe includes raw eggs, keep the whites
and yolks from touching the outsides of the
shells .
•
Blanching in boiling water or searing in a pan
before sous vide cooking can destroy surface
bacteria to improve food safety .
•
Do not use a meat probe with the Sous Vide
function . Food needs to be sealed air-tight in a
pouch for sous vide cooking .
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