Sous vide Recipe Book 2018

After cooking the food and removing it from the

vacuum-sealing bag, you can serve it immedi-

ately, fry it, broil it, or store it.

Fruit and vegetables can be transferred directly

from bag to plate. As sous-vide dishes are cooked

at low temperatures, however, we recommend

warming the plates before placing the food on

them and serving with a hot sauce.

Sous-vide cooking does not produce any roasting

avors, so it is also advisable to fry or broil meat

and rm-textured sh briey over a high heat. If

you want to create roasting avors in soft food

with a delicate structure, such as sh llets, you

can use a chef‘s blowtorch. To do this, cut open

the bag on all sides after cooking, remove the

food carefully using a spatula and transfer it to a

warmed plate, then perform this next step.

As well as browning the food and creating a

delicious roasting avor, this technique increases

the surface temperature and creates a pleasant

sensation on your palate. If you are using an

oven or a steam combination oven, you should

preheat the broiler for a few minutes before

placing the food inside.

If the food is not going to be eaten straight

away, you should chill it immediately in ice water

for at least 1hour. You can then store it in the

refrigerator or freezer.

After cooking