Sous Vide cooks food in vacuum-sealed bags submerged in water at precise temperatures. Use a sous vide circulator and a heat-resistant container for best results.
• Sous Vide Immersion Circulator
• Large Pot
• Vacuum-Sealed Bags
• Attach the sous vide immersion circulator to the side of a large pot and fill the pot with water.
• Set the temperature and timer on the device according to your recipe.
• Season the food, place it in a vacuum-sealed bag, and seal it tightly to prevent water from entering.
• Once the water reaches the desired temperature, submerge the sealed bag completely in the water bath.
• Cook the food for the specified time, ensuring it remains submerged (use clips or weights if needed).
• Remove the bag from the water bath once the timer goes off.
• For proteins like steak or chicken, finish by searing them in a hot skillet to develop a crust.
• Serve immediately or store for later use.
• Step 1: Turn off the sous vide device and allow it to cool completely before handling.
• Step 2: Empty the water from the pot and wipe it clean.
• Step 3: Detach the immersion circulator and clean its heating element with a damp cloth. For mineral buildup, use a vinegar-water solution to descale it.
• Step 4: Rinse and dry all components thoroughly before storing.