FREQUENTLY ASKED QUESTIONS on Sous Vide ... - PolyScience
FREQUENTLY ASKED QUESTIONS on Sous Vide ... - PolyScience
FREQUENTLY ASKED QUESTIONS on Sous Vide ... - PolyScience
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<str<strong>on</strong>g>FREQUENTLY</str<strong>on</strong>g> <str<strong>on</strong>g>ASKED</str<strong>on</strong>g> <str<strong>on</strong>g>QUESTIONS</str<strong>on</strong>g> <strong>on</strong><br />
<strong>Sous</strong> <strong>Vide</strong> Cooking<br />
<strong>Sous</strong> <strong>Vide</strong> Professi<strong>on</strong>al<br />
CONTENT<br />
1. GENERAL <str<strong>on</strong>g>QUESTIONS</str<strong>on</strong>g><br />
2. HOW TO COOK SOUS VIDE<br />
3. VACUUM SEALING<br />
4. TIME, TEMPERATURE & PROBING<br />
5. STORING & REHEATING<br />
6. FOOD SAFETY & CLEANING<br />
<strong>PolyScience</strong> is a leading global producer of laboratory equipment for customers<br />
worldwide. Founded in 1963, <strong>PolyScience</strong>’s core competence is designing and<br />
manufacturing extremely precise temperature c<strong>on</strong>trol soluti<strong>on</strong>s. This expertise presented<br />
company president Philip Prest<strong>on</strong>, a passi<strong>on</strong>ate home chef, with the opportunity to<br />
support the first wave of creative chefs re-examining sous vide cooking.<br />
Over this time, <strong>PolyScience</strong> has developed great relati<strong>on</strong>ships with many of the world’s<br />
best chefs. Next to their creativity, the best ingredients and knowing what customers<br />
enjoy, <strong>PolyScience</strong> culinary technology has become <strong>on</strong>e important element in their<br />
kitchens.
1. GENERAL <str<strong>on</strong>g>QUESTIONS</str<strong>on</strong>g><br />
WHAT IS SOUS VIDE?<br />
<strong>Sous</strong> <strong>Vide</strong> is a cooking method in which food is vacuum sealed in a plastic pouch and then<br />
cooked at a gentle temperature in a precisely c<strong>on</strong>trolled water bath. Compared to other cooking<br />
methods, it provides more c<strong>on</strong>trol and allows for perfect, repeatable results every time. It is easy<br />
to learn and takes the stress out of cooking, because food can be held at a perfect level of<br />
d<strong>on</strong>eness for a much l<strong>on</strong>ger time than usual methods allow.<br />
Who should invest in a <strong>Sous</strong> <strong>Vide</strong> Professi<strong>on</strong>al?<br />
Any<strong>on</strong>e that likes to take advantage of a cooking system that allows:<br />
- Repeatable, perfectly cooked food every time<br />
- The stress to be taken out of cooking by eliminating short windows of time for perfect d<strong>on</strong>eness<br />
- Meals to be prepared ahead of time and still taste delicious even days later<br />
- The producti<strong>on</strong> of the most moist and tender texture<br />
- Financial savings by making tougher cuts of meat taste like tenderloin<br />
- One to cook like chefs in the world’s best restaurants<br />
What are the nutriti<strong>on</strong>al benefits of sous vide cooking compared to traditi<strong>on</strong>al methods?<br />
Food cooked sous vide retains as much of the integrity and important nutrients as possible. Since<br />
they will not be lost to cooking liquid and the temperature is lower than with usual techniques,<br />
more nutrients remain in the food. Fats in meats and fish, which can be easily damaged at high<br />
temperatures in the presence of oxygen, remain un-oxidized, intact, and more healthful.<br />
What are the c<strong>on</strong>venience benefits of a <strong>Sous</strong> <strong>Vide</strong> Professi<strong>on</strong>al for a home chef?<br />
This technique eliminates all stress, time crunch and worries of overcooking because this<br />
technique offers a much greater window of time. Practically <strong>on</strong>e can’t overcook.<br />
It takes out the guesswork! The perfect c<strong>on</strong>trol guarantees that results turn out perfect every time.<br />
That gives even a less experienced cook a chance to cook a perfect medium-rare steak or<br />
delicate fish filet.<br />
The <strong>Sous</strong> <strong>Vide</strong> Professi<strong>on</strong>al also allows preparing meals in advance and enjoying home<br />
cooked meals, without compromising quality, even <strong>on</strong> busy days.<br />
What is the difference between a <strong>Sous</strong> <strong>Vide</strong> Professi<strong>on</strong>al and a slow cooker?<br />
The <strong>Sous</strong> <strong>Vide</strong> Professi<strong>on</strong>al can be used as a slow cooker, but is outperforming any slow<br />
cooker in the following areas:<br />
o Level of c<strong>on</strong>trol and temperature precisi<strong>on</strong> - food cooks exact and repeatable every<br />
time<br />
o Flexibility – cook for 2 or for 50 people. The <strong>Sous</strong> <strong>Vide</strong> Professi<strong>on</strong>al clamps to any<br />
size of vessel.<br />
o Ease of storage and cleaning – the <strong>Sous</strong> <strong>Vide</strong> Professi<strong>on</strong>al is slightly larger than a<br />
stick blender and can be stowed in a drawer. To clean the cooking vessel, simply put it in<br />
the dish washer.<br />
To set up a <strong>Sous</strong> <strong>Vide</strong> Professi<strong>on</strong>al as slow cooker simply insert a stainless steel pan or<br />
ceramic c<strong>on</strong>tainer into the water bath that is c<strong>on</strong>trolled by the <strong>Sous</strong> <strong>Vide</strong> Professi<strong>on</strong>al.
2. HOW TO COOK SOUS VIDE<br />
What are the basic steps to cooking sous vide?<br />
1. Vacuum seal food in food-grade plastic pouches certified as suitable for cooking.<br />
2. Place pouch in water bath that has reached desired temperature and is precisely c<strong>on</strong>trolled by<br />
a <strong>Sous</strong> <strong>Vide</strong> Professi<strong>on</strong>al.<br />
3. Let food cook for minimum time. Compared to traditi<strong>on</strong>al techniques, food can generally stay<br />
l<strong>on</strong>ger in water bath without overcooking.<br />
4. Remove and serve! Some foods require a quick sear in a hot pan or <strong>on</strong> a grill to create a<br />
browned surface and impart a caramelized flavor.<br />
What kind of foods can you cook sous vide?<br />
- Any type of delicate or tougher cuts of meats—such as beef, pork, lamb, game, or poultry. A<br />
beef tenderloin will turn out perfectly cooked every time. Spare ribs will be so tender and juicy like<br />
you’ve never had them before.<br />
- Excellent for delicate fish and seafood, ensuring that these delicate foods are not dried out or<br />
overcooked.<br />
- Almost any vegetable except for greens (broccoli, green beans). Root vegetables and potatoes<br />
benefit very much in flavor and c<strong>on</strong>sistency with sous vide cooking<br />
- Eggs can <strong>on</strong>ly be cooked very precise in a sous vide circulating bath. See our temperature<br />
reference guide which illustrates the dramatic changes at each degree. Obviously eggs do not<br />
have to be vacuum packaged.<br />
- Fruits, in particular delicate <strong>on</strong>es like peaches, apples and pears do not <strong>on</strong>ly turn out with the<br />
right mouth feel, but taste w<strong>on</strong>derful when cooked with flavor infusi<strong>on</strong>s.<br />
- Cook custard-style ice cream base, béarnaise sauce, crème anglaise and custards without<br />
worrying about curdles. The <strong>Sous</strong> <strong>Vide</strong> Professi<strong>on</strong>al water bath is excellent to hold these<br />
custards and sauces at serving temperature. (see iSi Whip Canister Holder)<br />
How do you seas<strong>on</strong> food to be cooked?<br />
Because food is packaged in food-safe bags and cooks in its own natural flavors, it does not give<br />
up aroma and moisture to surrounding liquid or the air. Seas<strong>on</strong>ing will be more efficient and<br />
requires less than usual. With herbs we recommend to use <strong>on</strong>ly 30% of what you usually would<br />
use. Salt and pepper would not be applied much differently than with other methods. It is<br />
important to evenly distribute the seas<strong>on</strong>ing in the bag or <strong>on</strong> the food. Otherwise there will be<br />
parts that have more seas<strong>on</strong>ing than others. As an example: if you cook carrots in cumin butter,<br />
simply melt the butter and mix in the cumin powder before introducing it into the bag.<br />
One big difference to traditi<strong>on</strong>al methods is the use of garlic. Garlic added to foods like steak,<br />
chicken or fish does not cook in the cooking pouch at these temperatures. The result is a<br />
unattractive flavor. To avoid that, we recommend adding garlic after it is sautéed or roasted.<br />
Alcohol in wine, beer, liqueurs, or distilled spirits will not evaporate as it does <strong>on</strong> the stovetop or in<br />
the oven and can develop a harsh, unpleasant flavor. We recommend to pre-cook any alcoholbased<br />
liquids that are added as flavor when cooking sous vide.
How much food can you cook with a <strong>Sous</strong> <strong>Vide</strong> Professi<strong>on</strong>al?<br />
One of the big advantages to a <strong>Sous</strong> <strong>Vide</strong> Professi<strong>on</strong>al is that it clamps to any size c<strong>on</strong>tainer,<br />
pot or vessel, from a small stock pot that holds food for 2-4 people, up to the maximum volume<br />
with 7.4 gall<strong>on</strong>s (28 Liter). This allows you to cook for more than 50 people, or cook several items<br />
at the same time for over 25 people.<br />
When you fill the water bath with food, there should always be enough space to allow for<br />
circulati<strong>on</strong> of the water!<br />
Make sure that you cover the bath with our custom-lids or plastic-wrap for better heat efficiency<br />
and avoidance of evaporati<strong>on</strong>. This matters especially with higher temperatures like 185°F/85°C<br />
when cooking vegetables.<br />
Can you cook an entire meal in a <strong>Sous</strong> <strong>Vide</strong> Professi<strong>on</strong>al?<br />
Yes, there are two ways to cook an entire meal:<br />
Foods with different foods cook at different temperatures<br />
1. Since food doesn’t overcook when holding at a lower temperature, <strong>on</strong>e simply organizes<br />
the sequence from high to low temperatures. For example, first cook carrots and potatoes<br />
at 185°F/85°F for 45 minutes, then lower the temperature to 138°F/59°C for medium-rare<br />
beef tenderloin. Adding ice cubes helps to speed up the cool-down process.<br />
2. Pre-cook different foods, chill in an ice-bath and store in the refrigerator. Later re-heat all<br />
foods at the temperature that you’ve used for the food with the lowest temperature, which<br />
would be at 138°F/59°C for example when serving medium-rare meats.<br />
One-pot meals and stews<br />
3. A <strong>Sous</strong> <strong>Vide</strong> Professi<strong>on</strong>al can be used like a slow cooker. Simply vacuum seal your<br />
stew into a bag or fill into a c<strong>on</strong>tainer that sits in the water bath and will be cooked by the<br />
surrounding temperature-c<strong>on</strong>trolled liquid.<br />
Visit our website for recipes or share any of your recipes via Facebook!
3. VACUUM SEALING<br />
What different methods of vacuum sealing exist?<br />
External vacuum sealer<br />
A vacuum pump device is clamped to the outside of a bag, pulls out as much air as possible and<br />
seals the plastic. While these machines are less costly, light and small, and often accomplish a<br />
basic result, the performance is not able to remove as much air as a chamber vacuum sealer.<br />
They also present a challenge when liquids are in the bag, since the pump will pull any c<strong>on</strong>tent<br />
from the bag that isn’t heavier than the pump can pull.<br />
Chamber vacuum sealer<br />
A chamber vacuum sealer is a device that creates a low pressure within a chamber before<br />
sealing the bag. Equipped with a powerful pump, it can pull up to 99.9% of air from the bag.<br />
It is important to understand two additi<strong>on</strong>al c<strong>on</strong>siderati<strong>on</strong>s when working with a vacuum sealer:<br />
When using an external vacuum sealer, how can I vacuum seal bags that c<strong>on</strong>tain foods<br />
with larger amounts of liquid?<br />
- Simply put all the ingredients into a large (1 gall<strong>on</strong>/3.8 liter) sized zip closure freezer bag,<br />
remove as much air as possible from the bag and either zip close or use vacuum sealer to seal<br />
<strong>on</strong>ly without removing air to guarantee a great seal.<br />
- Elevate vacuum sealer to a level that makes it hard for the pump to pull up the liquid. This slows<br />
the process of rising liquid and allows you to press the seal butt<strong>on</strong> before it reaches the seal area.<br />
What should you do if a pouch floats?<br />
Ideally there is nothing but the thin plastic between the food and the water. That allows for<br />
efficient heat transfer and even cooking. Having little air in the bag can be solved by putting some<br />
weight <strong>on</strong> it, like a porcelain plate.<br />
If the bag was properly vacuum sealed and did not float at the beginning of the cooking process<br />
and all the sudden developed air inside the bag, you should thoroughly check if that food was not<br />
c<strong>on</strong>taminated with bacteria and thus has developed into a food safety risk. If the cooking water<br />
has taken <strong>on</strong> color or food aroma, it is an indicator that the bag is not properly sealed and you<br />
should discard it.<br />
Compressi<strong>on</strong> & Infusi<strong>on</strong>s<br />
Depending <strong>on</strong> the vacuum level, the food may be compressed and change texture from the<br />
compact packaging. When adding liquids, the vacuum sealing process creates a rapid infusi<strong>on</strong>—<br />
especially with more porous foods. This can add benefits to flavor and texture, but may not<br />
always be a desired result. For example, a delicate fish filet or chicken breast may become very<br />
dense in texture. Therefore, the <strong>PolyScience</strong> ® Chamber Vacuum Sealer features customizable<br />
vacuum levels.
4. TIME, TEMPERATURE & PROBING<br />
Where can I find times and temperatures?<br />
<strong>PolyScience</strong> provides a sous vide cook book with the <strong>Sous</strong> <strong>Vide</strong> Professi<strong>on</strong>al that lists several<br />
recipes and a table with time/temperature guidelines for the most comm<strong>on</strong>ly sous vide cooked<br />
foods. Find a downloadable versi<strong>on</strong> <strong>on</strong> www.sousvideprofessi<strong>on</strong>al.com<br />
For what time do you cook foods sous vide?<br />
With sous vide <strong>on</strong>e has a much greater window of time for the perfect d<strong>on</strong>eness. Time is much<br />
less critical since food is not overexposed to heat and thus cannot really overcook in a traditi<strong>on</strong>al<br />
sense.<br />
Cooking times depend <strong>on</strong> thickness and tenderness of the food. It can range from as little as 20<br />
to 30 minutes (lean fish, foie gras, scrambled eggs) to as l<strong>on</strong>g as 72 hours (spare ribs, tough<br />
meats).<br />
Thickness:<br />
How l<strong>on</strong>g it takes a given porti<strong>on</strong> of food to come to temperature depends <strong>on</strong> the<br />
thickness of the porti<strong>on</strong>, not the total weight. Cooking time increases exp<strong>on</strong>ential to<br />
thickness. A 4 inch thick steak needs at least 3 times of cooking time than a 2 inch thick<br />
steak<br />
Tenderness:<br />
Tender or delicate foods (fish, shellfish, foie gras, beef or pork tenderloin, lamb chops)<br />
need <strong>on</strong>ly to be brought to the desired serving temperature to be delicious and ready to<br />
eat. Extended cooking times can result in their becoming overly tender to the point of<br />
mushiness. Porti<strong>on</strong>ed chicken breasts and tender steaks typically take a minimum of <strong>on</strong>e<br />
or two hours, depending <strong>on</strong> thickness.<br />
Tougher foods (roasts, grass fed cuts, game, spare ribs) will be brought to temperature<br />
based <strong>on</strong> the thickness of the porti<strong>on</strong>, but then benefit from slow low cooking for hours to<br />
tenderize them. Skirt steaks and top round roasts typically take a minimum of six hours<br />
and a maximum of twelve hours. Ribs and briskets cook for twenty-four to forty-eight<br />
hours.<br />
Tables for time and temperature are available in the <strong>PolyScience</strong> <strong>Sous</strong> <strong>Vide</strong> cook book or the<br />
Temperature Reference Guide. (For recipes and downloads visit www.sousvideprofessi<strong>on</strong>al.com.)<br />
Can you cook steaks to different levels of d<strong>on</strong>eness at the same time?<br />
You would not cook them at the same time, but there are simple tricks to prepare different levels<br />
of d<strong>on</strong>eness.<br />
Method 1: Cook all steaks in the water bath to medium-rare, then, when finishing the steaks in the<br />
skillet or <strong>on</strong> the grill, simply leave the medium steak <strong>on</strong> for a bit l<strong>on</strong>ger. Method 2: Cook the two<br />
steaks sequentially – the medium steak in a 140°F/60°C a day or <strong>on</strong>e hour beforehand, then<br />
lower the temperature to 138°F/59°C and add the medium rare steak for another hour. Both cook<br />
to perfecti<strong>on</strong>. The medium steak will not overcook since it is <strong>on</strong>ly being held until ready to serve.<br />
After the medium-rare steak is cooked to perfecti<strong>on</strong>, sear them quickly for flavor and appearance<br />
in a hot skillet or <strong>on</strong> a grill.<br />
Is there a way to measure internal temperature of meat as it cooks?<br />
Yes. It can be d<strong>on</strong>e if you d<strong>on</strong>’t have the <strong>PolyScience</strong> recipes handy or want to develop your own<br />
recipes. The best way is to cut the bag open <strong>on</strong> the top, measure the temperature and reseal the<br />
bag if necessary. Other ways are to apply foam tape <strong>on</strong> the bag, poke a temperature needle<br />
through the bag and measure that way. However, this method cannot be c<strong>on</strong>sidered as food safe,<br />
because it is breaking the seal and very likely leaks water into the bag. We recommend this<br />
method <strong>on</strong>ly for recipe development but not for food that’s served for c<strong>on</strong>sumpti<strong>on</strong>.
At what temperature do you cook foods sous vide?<br />
Using the sous vide method, a food is cooked precisely and gently at its desired serving<br />
temperature. <strong>Sous</strong> vide cooking temperatures are generally in the range of 115-190F degrees,<br />
and always below boiling.<br />
The key to successful sous vide cooking is maintaining a c<strong>on</strong>sistent water temperature<br />
throughout the cooking period. A difference of as little as <strong>on</strong>e degree can change appearance,<br />
flavor and texture of some foods.<br />
This level of c<strong>on</strong>trol allows you to repeat over and over the exact same results of your steak,<br />
chicken, scallops, or eggs.<br />
Quick reference for cooking temperatures of comm<strong>on</strong> foods:<br />
Meat –120°F/49°C(rare); 134°F/56°C(medium-rare); 140°F/60°C (medium); 150°F/65°C (medium<br />
well)<br />
Poultry - white meat – 140°F/60°C to 146°F/63°C up to 160°F/71°C as desired<br />
Poultry – dark meat – 176°F/80°C<br />
Fish – 116°F/47°C (rare); 126°F/52°C (medium-rare); 140°F/60°C (medium)<br />
Shellfish – 135°F/56°C to 140°F/60°C<br />
Vegetables –185°F/85°C<br />
Eggs – 147°F/64°C (soft boiled) to 167°F/75°C (hard boiled)<br />
Cakes – 190°F/88°C<br />
Custard – 170°F/76.5°C<br />
Tables for time and temperature are available in the <strong>PolyScience</strong> <strong>Sous</strong> <strong>Vide</strong> cook book or the<br />
Temperature Reference Guide. (For recipes and downloads visit www.sousvideprofessi<strong>on</strong>al.com.)<br />
Can I cook slow cooker recipes with the <strong>Sous</strong> <strong>Vide</strong> Professi<strong>on</strong>al?<br />
Yes, every slow cooker recipe will work and turn out even more delicious and cooked perfectly<br />
according to your set temperature.<br />
For well d<strong>on</strong>e foods, simply cook all ingredients together at 185°F/ 85°C.<br />
For medium-rare or medium foods, lightly sauté or steam vegetables in the skillet and then add<br />
them to the meat and spices and cook in vessel or food-safe pouch.<br />
How do I set up the <strong>Sous</strong> <strong>Vide</strong> Professi<strong>on</strong>al as a slow cooker?<br />
To cook the recipe in a <strong>Sous</strong> <strong>Vide</strong> Professi<strong>on</strong>al, you can:<br />
1. Use food-grade zip closure pouches: Remove air and zip closed<br />
2. Vacuum seal food<br />
3. Fill food into stainless steel or ceramic cooking vessel that will fit into the water bath,<br />
c<strong>on</strong>trolled by the <strong>Sous</strong> <strong>Vide</strong> Professi<strong>on</strong>al.
5. FOOD SAFETY & CLEANING<br />
Food Safety: Is cooking in plastic bags safe?<br />
The chief c<strong>on</strong>cerns raised about cooking in plastic bags involve the leaching of potentially harmful<br />
chemicals, such as BPA (bisphenol-A) and phthalates, or toxic metals, such as lead, from the bag<br />
into the food. Food grade plastic bags, certified as suitable for cooking by their manufacturer, are<br />
safe to use.<br />
Vacuum & Food Safety<br />
Vacuum-packaging creates an anaerobic or low-oxygen envir<strong>on</strong>ment that can encourage the<br />
growth of bacteria such as salm<strong>on</strong>ella and botulism when food is handled improperly. Safe food<br />
handling and hygiene standards should always be maintained.<br />
Food Safety: What clean up is involved when cooking with the <strong>Sous</strong> <strong>Vide</strong> Professi<strong>on</strong>al?<br />
Clean up couldn’t be easier. Since the food is sealed in cooking pouches, the water and bath stay<br />
clean. Simply recycle the cooking pouch. As to cleaning the vessel after cooking, turn off and<br />
unplug the <strong>Sous</strong> <strong>Vide</strong> Professi<strong>on</strong>al, detach it from vessel, wipe dry with a towel and store in a<br />
safe place. Clean out vessel in dish washer or sink.<br />
Occasi<strong>on</strong>ally or when a cooking pouch may have leaked, simply replace the water with a<br />
vinegar/water soluti<strong>on</strong> and run unit at 160°F for 25 minutes to remove any residuals or lime. After<br />
the cleaning process, turn off and unplug the <strong>Sous</strong> <strong>Vide</strong> Professi<strong>on</strong>al, detach it from vessel,<br />
wipe dry with a towel and store in a safe place. Clean out vessel in dish washer or sink.<br />
Food Safety: Is cooking at low temperatures safe?<br />
Reducing the risk of food-borne illness by cooking food depends not just <strong>on</strong> temperature, but also<br />
<strong>on</strong> time. The lower the temperature, the l<strong>on</strong>ger the time. For instance, Salm<strong>on</strong>ella, a comm<strong>on</strong><br />
type of food-borne bacteria, will be killed in 30 sec<strong>on</strong>ds at 150°F/65.5°C but it will take 15 minutes<br />
to do so at 130°F/54.5°C.<br />
Almost all potentially harmful organisms will be killed at 130°F/54.5°C given sufficient time to heat<br />
the food completely to that temperature. Since most sous vide cooking is d<strong>on</strong>e between<br />
130°F/54.5°C and 195°F/95°C, the food will be safe. The most comm<strong>on</strong> excepti<strong>on</strong> is fish, which<br />
some people prefer to eat rare or medium rare (116°F/46.5°C to 126°F/52°C). In this case, it is<br />
important to <strong>on</strong>ly buy fish you would be willing to eat raw—in other words, sushi grade ocean fish.<br />
Important warning: Individuals who are immuno-compromised for any reas<strong>on</strong> should not eat rare<br />
or raw food; they should <strong>on</strong>ly eat food cooked at or above 140°F/60°C for a sufficient amount of<br />
time to ensure the food is pasteurized.<br />
What are important food safety c<strong>on</strong>siderati<strong>on</strong>s with sous vide cooking?<br />
When handling food, whether cooking sous vide or using more traditi<strong>on</strong>al techniques, all cooks<br />
should familiarize themselves with basic food safety practices:<br />
• Only work with fresh food that is thoroughly cleaned<br />
• Prevent cross c<strong>on</strong>taminati<strong>on</strong> by using separate cutting boards, washing your hands and use<br />
separate and clean storage units<br />
• Observe recommended cooking temperature and times to avoid bacteria growth<br />
• Serve food right away or chill properly in an ice-bath and store immediately in the refrigerator.<br />
Find additi<strong>on</strong>al food safety and handling tips in the <strong>PolyScience</strong> cook book or visit<br />
http://www.fda.gov/food/foodsafety/default.htm.
6. STORING & REHEATING<br />
How l<strong>on</strong>g can you keep sous vide cooked foods in the refrigerator safely?<br />
Any fresh food that is cooked properly and quick chilled can be kept safely in its pouch in the<br />
refrigerator for up to 48 hours. After 48 hours, it depends <strong>on</strong> what type of food it is. Delicate<br />
proteins like fish and seafood should be c<strong>on</strong>sumed or frozen after that period. Vegetables and<br />
meats that have been cooked for l<strong>on</strong>ger than 6 hours at 140°F/60°C can be held for 1 week<br />
before they have to be c<strong>on</strong>sumed.<br />
How do you quick chill sous vide cooked foods?<br />
Completely submerge food in its pouch in an ice bath (50/50 ice cubes and water) to allow the<br />
temperature to drop quickly through the danger z<strong>on</strong>e (40°F/4°C to 130°F/54°C). How l<strong>on</strong>g the<br />
food should stay submerged in the ice water should mirror the minimum cooking time for that<br />
food, in most cases 30 minutes to 1 hour.<br />
Do not place the hot or warm pouches in the refrigerator. They will not cool down quickly enough<br />
and will heat up your refrigerator and other foods in it.<br />
Is it possible to reheat or cook frozen foods?<br />
Yes. This is very practical for two situati<strong>on</strong>s:<br />
When cooking with raw frozen ingredients, the cooking time needs to be extended for the time it<br />
needs to thaw. That is usually double or l<strong>on</strong>ger of the regular cooking time.<br />
When reheating previously sous vide cooked and frozen foods, the time in the <strong>Sous</strong> <strong>Vide</strong><br />
Professi<strong>on</strong>al water bath depends <strong>on</strong>ly <strong>on</strong> how quickly the serving temperature is reached.<br />
What should not be cooked sous vide?<br />
Whole chicken, duck or game hen in <strong>on</strong>e piece. The issue with that for any method is that white<br />
and dark meats require different cooking times. For sous vide specifically a whole bird cannot be<br />
vacuum sealed without remaining a cavity, resulting in uneven cooking. We recommend to break<br />
down the parts and cook legs and thighs separate from breasts.<br />
Green vegetables, such as green asparagus, broccoli and spinach. Based <strong>on</strong> our experience and<br />
the feedback of the best chefs in the world, green vegetables d<strong>on</strong>’t benefit from l<strong>on</strong>ger and low<br />
temperature cooking times. Traditi<strong>on</strong>al methods like blanching or sautéing achieve much better<br />
results.<br />
Hamburgers or any ground meats or fish. From a food safety perspective, we d<strong>on</strong>’t recommend<br />
cooking hamburger patties sous vide. Bacteria grow <strong>on</strong> the surface of ground meats due to its<br />
increased surface at a much higher risk for bacterial c<strong>on</strong>taminati<strong>on</strong> than porti<strong>on</strong>ed meat cuts –<br />
unless they are cooked at higher temperatures and for extended time. In that case we’d rather<br />
use a traditi<strong>on</strong>al grill.<br />
How l<strong>on</strong>g can I hold foods in the <strong>Sous</strong> <strong>Vide</strong> Professi<strong>on</strong>al?<br />
With the <strong>Sous</strong> <strong>Vide</strong> Professi<strong>on</strong>al, food can be held at the desired cooking temperature for much<br />
l<strong>on</strong>ger than with traditi<strong>on</strong>al cooking techniques. However, at some point food will become mushy<br />
and overcooked in its texture. To ensure perfect results we recommend the following rules of<br />
thumb:<br />
- For the best results d<strong>on</strong>’t hold foods l<strong>on</strong>ger at cooking temperature for double of their minimum<br />
cooking time (see <strong>PolyScience</strong> temperature reference guide for time and temperatures).<br />
- Maximum cooking time is 72 hours.