Tips And Tricks; Suitable Food For Sous-Vide; Unsuitable Food For Sous-Vide; Reverse Cooking - Silvercrest SVSV 550 B2 Bedienungsanleitung

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8. Tips and tricks

8.1 Suitable food for sous-
vide
Meat is particularly suitable for the sous-vide
method, which absolutely includes less
choice cuts. The long cooking time and a
corresponding marinade mean that even
less choice cuts become soft as butter.
But this method is also suitable for fish and
hard vegetables, eggs and hard fruit.
The full range of possibilities can be found
in a sous-vide cookbook, which you can ob-
tain e.g. in a specialist book shop.
8.2 Unsuitable food for
sous-vide
• The following foods are less suitable for
the sous-vide method:
cabbage, leek, chard, spinach, and
green vegetables that easily overcook,
such as cauliflower, Brussels sprouts, or
broccoli.
• Green vegetables emit sulphurous gas-
es, which cannot escape during this
process, and which therefore have a
negative effect on the taste.
8.3

Reverse cooking

• You can also sear meat at the beginning
of the process. You can then add the de-
sired spices or a marinade, and then
vacuum-seal it. After sous-vide cooking,
the meat can then immediately be
served. This method is most suitable for
roasting cuts.
8.4

Tips

• Test your favourite dishes with sous-vide,
buy yourself a sous-vide cookbook, or
search the internet for sous-vide recipes.
• Marinating: the combination of vacuum-
packing with marinade and slow cook-
ing in the water bath offers very intense
taste experiences.
• First test your usual seasoning process
using the sous-vide method on small
pieces of food. The spices may react dif-
ferently during the vacuum-sealing pro-
cess. Salt and garlic in particular are
perceived more intensely, and generally
need to be used more conservatively
than with other cooking methods.
• Food to be marinated should be vacu-
um-packed with the marinade a day
earlier and placed in the refrigerator. In
the case of small pieces
(e.g. small scallops), the marinating and
vacuum-sealing can take place a few
hours beforehand.
• Ensure that vacuum bags are not
pressed together in the water bath.
Wherever the bags are in continuous
contact, the food has a different cook-
ing temperature.
• The Sous-Vide Cooker is not a kettle. It is
therefore advisable for the water al-
ready to be at the desired temperature
when poured into the water container.
You can thus avoid extended waiting
times when heating the water.
• Ensure that the water is not hotter than
the desired temperature, as this could
falsify the results.
11
GB