Filter
Top Products
10 11
OPERATING YOUR BREVILLE PRODUCTOPERATING YOUR BREVILLE PRODUCT
COOKING WITH THE
SOUS VIDE
As with any new cooking method, there are
some differences in technique that you will
want to become familiar with. Here are the
basic principles you should understand:
• Length of cooking time depends on
the thickness of the food more than
the weight. Doubling the thickness of
a steak, for instance, increases the time
needed for the meat to reach target
temperature at its center by as much
as four times. Thus if a 1–inch (2.5cm)
steak requires a minimum of 1 hour to
reach the MEDIUM target temperature of
140˚F/60˚C, a 2” (5cm) steak will require
not 2, but 4 hours to reach 140˚F/60˚C.
• Tougher cuts of lean meat require longer
cooking times (6 to 8 hours or more)
at desired serving temperature, which
will not overcook, but rather tenderize
the meat. Typical of this group would be
flank steak, eye of round, grass-fed beef,
ostrich filets, or buffalo steaks.
• Tough, fatty cuts of meat, such as pot
roast, pork ribs, leg of lamb, should be
cooked at temperatures hot enough to
‘melt’ the collagen fibers into gelatin,
which means at least 140
˚
F/60˚C and
for at least 24 hours. Some very tough
cuts, such as beef cheeks or beef spare
ribs may require up to 72 hours. The end
result is simply succulent, falling-apart-
tender meat.
• Very tender meats, such as lamb chops,
rack of lamb, or tenderloin of beef or
pork, need only to be brought to serving
temperature throughout, which requires
less time. Leaving tender cuts in the
water bath for extended periods (over
4 to 6 hours) can cause some loss of
textural quality.
• Poultry is best cooked as the individual
parts. Air trapped in the cavity of a
whole bird carcass can cause the pouch
to float in the water bath and result in
uneven cooking. Half chickens, ducks, or
game hens or individual breasts, legs, or
thighs work best in the sous vide water
oven.
• Vegetables and fruits, which contain
a significant amount of fibre, require
higher temperatures than meats (usually
183
˚
F/85˚C to 190
˚
F/87˚C) for
1 to 2 hours to become tender. Tender
vegetables, such as asparagus, broccoli,
cauliflower, cabbage, summer and winter
squash varieties, as well as most fruits
including tomatoes may need only 45
minutes. Root vegetables, such as beets,
carrots, potatoes, parsnips, and turnips
will usually require 1–2 hours. Longer
cooking times will result in very soft
fruit and vegetable textures, ideal for
soups and purees.
• Some foods—those for which poaching
is an ideal preparation medium, such as
vegetables, fish, shellfish, and skinless
poultry—can be plated and served
straight from the cooking pouch.
• 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.