Sous vide Recipe Book 2018

Vacuuming
Vacuum-sealing bags
Whatever bag you decide to use, you must
ensure that it is made from high-quality polyeth-
ylene with excellent temperature resistance. You
can even store food in bags that have already
been opened (chip bags, for example), by reseal-
ing them. You will need to adjust the sealing
duration according to the thickness of the bag
material.
Using the different vacuum levels
There are 3levels for vacuum sealing. The higher
the vacuum level selected, the greater the
vacuum.
Level1: This is the lowest vacuum
level and is suitable for storing, packing, and
portioning food. It is an ideal choice for packing
food that is prone to squashing, such as salad or
berries.
You can also use it to reseal opened preserving
jars as well as jars that have twist-off lids and
contain liquids such as stock or pickled vegeta-
bles – or even external containers such as the
caso® vacuum-sealed container set.
Level2: This level is suitable for
marinating, pickling, sous-vide cooking, and
freezing food that is prone to squashing, such as
delicate sh llets. It can also be used for sauces
and food with a high liquid content (≥50g),
including ragout and curry.
Another way in which this level can be used is to
reseal opened preserving jars as well as jars that
have twist-off lids and relatively solid or dry
contents, such as jam, pesto, or cake.
Level3: This level is suitable for
preparing food to be used in sous-vide cooking,
as well as for freezing or storage. It can be used
for meat and more solid food, like potatoes,
carrots, and hard varieties of cheese. It is also
ideally suited to food with a low liquid content
(≤50g), such as herb oils. Primarily for hygiene
reasons, this level should be selected with long
cooking processes.
Vacuum-sealing liquids and marinades can create
a visual bubbling effect. This is the result of the
air that was previously trapped inside being
released. It does not mean that the liquids are
starting to cook and does not cause them to heat
up.
Using the sealing levels
There are 3levels of vacuum-sealing. The higher
the sealing level, the longer the duration of the
sealing process.
As a rule of thumb, the stronger the material
you are using to pack the food, the higher the
sealing level you need to select. Use level2 if
you are performing several sealing processes in
succession.
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