Instant Pot Accu SV800 User's Manual | Page 10

Instant Pot Sousvide Immersion Circulators User's Manual - Accu SV800.
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Step 1. Seasoning your food
To enhance flavors, you may wish to add marinade, spices, 

herbs, butter or oil to your vacuum pouch prior to sealing.

Step 2. Vacuum sealing
Sous vide cooking requires food to be vacuum sealed inside 

pouches to remove excess air and moisture in order to lock in 

the food’s natural taste and nutrients. Vacuum sealing also helps 

to relax the fibers in meat, poultry and seafood so that 

marinades and seasonings are more readily absorbed for great-

er intensity in flavor.

Vacuum sealing can be easily achieved using zip-lock bags or 

similar. Simply fill a sink or large vessel with water and place the 

food and seasonings in a zip lock bag.  Holding the top corners of 

the bag, slowly immerse in the water and the air will be pushed 

out. Once the bag is immersed up to the zipper, seal the bag.  

Take care not to immerse the bag too far before sealing as this 

may contaminate the food with water.

Commercial vacuum sealing machines are also available.

Step 3. Cooking your food
When the desired sous vide water temperature has been 

reached, carefully place the pouches in the water. Ensure the 

pouches are fully submerged, and that water can easily circulate 

around the pouches for even cooking.

Step 4. Searing your food
After sous vide cooking, you may wish to finish off your dish by 

searing it to enhance the food’s taste and appearance; this is 

particularly helpful when cooking meat. Remove the meat from 

the pouch and quickly sear it in a hot pan. This will enable the 

caramelization of fats and proteins to bring out extra flavor.

Simple Steps to Sous Vide Cooking

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