Nouvel AG Mode D'emploi page 38

Red meats - Lamb, beef and pork.
Poultry - Chicken, turkey, duck.
Fish and Seafood - Fish, lobster tails, scallops.
Vegetables - Root Vegetables. Potato, carrot, parsnip, beets, turnips.
Vegetables - Tender Vegetables. Peas, asparagus, corn, broccoli, caulifl ower, eggplant, onions,
squash.
Fruit - Firm Fruits. Apple, pear.
Fruit - Tender Fruits. Mango, plum, apricot, peach, nectarine, papaya, strawberry.
Steps to Sous Vide cooking
Step 1. Seasoning your food
To enhance the fl avour of your food, you may wish to marinade or add spices, herbs, butter or oil to
your vacuum pouch prior to sealing.
Step 2. Vacuum sealing your food
Sous vide cooking requires food to be vacuum sealed inside pouches to ensure excess air and mois-
ture are removed, so the natural taste and nutritional quality of the food is captured. Vacuum sealing
also assists in opening the pores in food such as meat, poultry and seafood so that marinades and
seasonings are more readily absorbed for highlighted fl avour.
Oxygen and moisture in air cause food to degrade and lose fl avour, texture and nutritional value.
Commercial quality vacuum systems remove air and moisture before sealing items airtight to create a
commercial quality vacuum.
Step 3. Cooking your food
When the water temperature has been reached in the sous vide, place the pouches carefully in the
water. Ensure the pouches are fully submerged in water, and that water can easily circulate around the
pouches for even cooking.
Step 4. Searing your food
When sous vide cooking is completed, you may wish to fi nish off by searing to improve the appea-
rance and fl avour of the food. This is particularly suited to meats. Remove the food from the pouch.
Quickly sear meat in a hot pan. This will caramelise the fats and proteins for extra fl avour.
Food Preparation
• All food items to be used for cooking using the Sous Vide method should be of the highest quality in
freshness.
• Ensure that all meat, seafood, poultry and game have been stored at below 5°C before preparation
begins. Using a digital food thermometer to check the temperature is recommended.
• Make sure that the food pouches are clean and have not been contaminated by dirt or other food
contaminants.
• Use detergent and warm water, or a sanitizing solution to wash the food preparation area.
• Separate the raw ingredient preparation area from the fi nished product area
• Wash hands well before commencing any food preparation.
• Prepare foods to the recommended thickness according to the Sous Vide Temperature and Time
Guide on page 13-14. Smaller cuts of meat will cook more quickly.
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