Instant Pot Accu SV800 User's Manual | Page 8

Instant Pot Sousvide Immersion Circulators User's Manual - Accu SV800.
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Cooking Basics

7

Sous vide has been a popular cooking method in restaurants for 

several years. Sous vide is a French term which means “under 

vacuum” and is used to describe the process of packaging food 

in vacuum-sealed pouches and then cooking it in a water bath. 

Food slowly cooks at precise low temperatures over a long 

period of time to achieve succulent, delicious meals. Sealing food 

inside pouches allows it to cook in its own juices; you can also 

add any marinades or seasonings you like. Vitamins, minerals 

and juices are retained within the food and natural flavors are 

intensified. This allows the food to be healthier, more tender and 

tasty. Sous vide cooking is great for tougher and lower grade cuts 

of meat, such as chuck steak, for example, as the process tender-

izes the meat. As it’s difficult to overcook using the sous vide 

method, you get perfectly cooked food every time, although you 

may notice slight alterations in texture.

The ability to cook food in individual pouches makes the sous 

vide method perfect for families and entertaining, as you can 

easily cater to personal tastes and nutritional requirements and 

food can be prepared ahead of time.

Temperatures: The immersion circulator has a temperature 

range of between 40 °C and 90 °C / 104 °F to 194 °F, with incre-

ment options of 0.1 °C (or 1 °F). Different cooking temperatures 

are required for different types of food and you can always make 

adjustments for different degrees of doneness. See the 

Temperature and Time Guide on pages 12 for more 

information.

Time: The cooking time depends on the thickness rather than 

the weight of the food. The default cooking time is 08:00 hours. 

Time can be set from 10 minutes to 72 hours.        

Sous Vide Cooking

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