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OPERATING yOUR BREVILLE SOUS VIdE
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Foods in which a caramelized or crisp
exterior is preferred—such as roasts,
steaks, and chops—require a brief
finishing step (on the grill, under
the broiler, in a hot skillet, or using a
kitchen torch) to sear the exterior before
serving. Poultry is best cooked skinless.
For crispy poultry skin, remove skin
carefully before sous vide cooking.
To crisp the skin, cut the skin into strips
about ½"/1.5cm wide. Lay the strips
in a single layer on a sheet pan lined
with parchment paper and season with
salt and pepper. Then place another
sheet of parchment paper over the
skin and another sheet pan atop the
parchment paper. Place the sheet pans in
a 350˚F/176˚C oven and cook until the
skin is very crispy; check at about
15 to 20 minutes. Remove from the oven
and let the skin cool on a wire rack until
needed.
THE 5 BASIC STEPS FOR COOKING
IN THE SOUS VIdE
SEASON
The sous vide cooking method locks in the
flavor of foods, bringing out their particular
character more fully. Vacuum-sealing the
food and any seasonings or oils tightly
together in the pouch magnifies the flavours
of spices and herbs somewhat. Seasoning
can be as simple as a sprinkle of salt and
pepper, but adding fat or oil to herbs and
spices can improve flavour quality. Here are
some simple techniques:
Compound butters
Mix fresh or dried herbs, spices, salt, and
pepper with unsalted butter. Use to coat the
inside of the empty cooking pouch, then add
the meat or vegetables, and seal.
Herbed broths
Mix fresh or dried herbs, spices, salt, and
pepper with vegetable, mushroom, beef,
seafood, or chicken broth. Freeze in small
portions (in an ice cube tray or a zip-closure
bag) and add the frozen seasoned broth to
the cooking pouch with the meat, poultry,
fish, or vegetable prior to sealing. The broth
will melt and envelope the food.
Chilled herbed oil
Mix fresh or dried herbs, spices, salt, and
pepper with olive oil (do not use extra virgin
olive oil, as it will sometimes develop a
bitter metallic flavor.) Chill the oil until it
is semi-solid and add by the tablespoon (or
more) to the cooking pouch along with the
food, then seal.
DO NOT use wine or distilled spirits in the
seasoning, without first heating it on the
stovetop for a few minutes to drive off the
alcohol, leaving only the flavor of the wine
or spirit. Alcohol, especially from wine, can
impart a peculiar metallic flavour to meals
cooked sous vide.
SEAL
Use only food-grade cooking pouches
to package foods for the sous vide. Seal
according to manufacturer's instructions.
Use only pouches certified by the
manufacturer as suitable for cooking under
vacuum. Do not use standard zip-closure
bags meant for food storage.
1.
Fold back the opening of the pouch
before filling to prevent seasonings or
debris from becoming trapped in a zip
track, if present. This debris can hamper
successful sealing of the pouch.
2.
Place food and desired seasonings into
the pouch.
3.
Do not overfill the pouch. Try to keep
food clear of the vacuum membrane
area, if present.
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