Sous vide Recipe Book 2018

You must ensure that the bag you are lling is
large enough to take the contents, especially if
you are vacuum-sealing liquids. The area where
you are going to seal the bag should be kept dry
and free from grease in order to guarantee a
clean seal. To make sure of this, keep your hands
clean when folding back the edges of the bag.
You are, of course, free to season and marinate
the food as you would normally. However, it is
important to remember that vacuum-sealing a
bag stops any avors from escaping and means
they will be stronger than they would otherwise.
Additionally, the vacuum created in the process
pushes avors and seasonings into the food. This
particularly affects dried herbs and garlic, so
you should use less of these than you normally
would. Mix seasonings with a little liquid or
add some aromatic oils if you are seasoning
meat or sh. This will distribute the seasonings
more effectively, creating more even and subtle
results.
If you are using alcohol for seasoning – when
preparing a ragout or a sauce, for instance – we
recommend bringing the liquid briey to the
boil beforehand in order to minimize its alcohol
content. Alcohol that has not been boiled can
result in the food cooking unevenly in the bag,
as parts of the alcohol will change into a gaseous
state. Once you have boiled the liquid, however,
do not forget that the food still needs to be
cooled.
A step-by-step guide to sous-vide
12