Description
What is SOUS-VIDE? Sous-vide means vacuum cooking, this is a special cooking method where the product is first vacuumed in a special plastic bag to then cook it in a water bath at low temperature.
Temperature: the cooking temperatures are below 100 °C, which is why this method is particularly gentle: due to the low heat, the food changes slower at the molecular level, which makes the cooking result even more delicate and juicier.
Use: Place the grid in your Sous-Vide GN container. Now insert the vacuumed meat or fish into the holder. Then boil the food slowly in a water bath at a constant low temperature between 50 and 85 °C, depending on the specification.
Food: A great advantage of the sous vide method is that the nutrients, vitamins, textures and aromas of the individual ingredients are preserved. The flavour of spices and herbs to spice up a dish is intensified by sous vide cooking.
Tip: basically as with normal cooking: the harder or more compact the product such as root vegetables or legumes the longer the cooking time. Fish and meat therefore require shorter times than root vegetables and solid fruits.
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