Sous vide Recipe Book 2018

A step-by-step guide to sous-vide
Due to the low cooking temperatures and long
cooking durations involved in this method, you
need to ensure not only that the food itself
meets high standards of hygiene, but also that
your equipment and hands are clean. As well
as maintaining good hygiene practices, it is
essential that you stick to the temperatures
specied for each step. This applies to everything
from cooling the food before preparing it, to
using exactly the right cooking temperature, and
rapidly chilling the food to storing it safely in
the refrigerator or freezer. You must use fresh
produce, as vacuum-sealing will enhance not
only the food‘s pleasant taste, but also any other
avors that might be lingering. As well as this,
you should only ever use cold or cool food to get
the best results out of vacuum-sealing.
Before preparation, meat and poultry should be
trimmed, and sh should be rinsed briey under
cold running water and then patted dry.
Preparation
11