is ready, then keep it warm
until you're ready to eat.
A vacuum sealer removes
air from specialized plastic
pouches, ensuring food is
enclosed with both an airtight
and watertight seal.
Vacuum Seal vs. Water Immersion
A vacuum sealer delivers an airtight
seal on specialized vacuum bags,
making them capable of withstanding
high temperatures and long cooking
times. The airless environment created
by vacuum sealing helps to infuse foods
with the flavors of herbs, spices, garlic,
and other aromatics. Some vacuum
sealers can be set to remove a specific
percentage of air from a bag, a feature
that is particularly handy when working
with delicate ingredients that can be
crushed by extreme pressure. A Moist
setting on some models guarantees
a secure seal on juicy or marinated
foods. A double seal (seal once, move
the bag slightly, then seal again) is
another way to ensure a good seal
on wet ingredients.
Cooking sous vide is also possible
without a vacuum sealer for some
recipes. A water immersion and air
displacement method produces an
airtight seal especially suited to
heartier or quickly cooking foods. To
seal a bag using this method, place the
ingredients in a locktop plastic freezer
bag, arranging them in a single layer,
and seal the bag closed except for a
small opening at one corner. Holding
the bag near the opening, slowly lower
it into the water, leaving only the seal
exposed. The barometric pressure
COOKING SOUS VIDE
created by the water will force out
the air, creating a substantial vacuum.
Seal the opening securely closed
and you’re ready to cook. (Be sure
to use a locktop bag, not one with
a sliding closure, which does not
allow a complete seal.)
Cooking Times & Sous Vide
The precise temperatures of sous
vide make it nearly impossible to
overcook a dish. Most recipes in this
book have a wide cooking window. For
example, Chicken Tacos with Mexican
Corn on the Cob (page 17) calls for
cooking the chicken for 2–4 hours
at 165°F. At any point after the first
2 hours and up to 4 hours, the chicken
will remain perfectly cooked, with
the internal temperature fixed at
165°F. Beyond 4 hours, the texture
of the chicken will begin to deteriorate.
With recipes such as steak, be sure
to select the temperature for the
doneness you prefer. See individual
recipes for temperatures.
Completing the Process
Although steaks, chops, and burgers
will be perfectly cooked when they
emerge from the water bath, they will
still need a swift browning for flavor
and a crusty exterior. A minute or two
in a very hot frying pan will give them
that tasty finish.
10
Vacuum seal fish fillets
with aromatics such as
garlic, thyme, and lemon
to infuse extra flavor.
13
Honey-Dijon Salmon with
Maple-Glazed Carrots
Always look for salmon that has been sustainably caught or farmed for both
a healthy and a responsible choice. For a simpler side, offer broccoli rabe
or chard briefly sautéed with garlic and olive oil.
Prepare an immersion circulator for use according to the
manufacturer’s instructions. Preheat the water to 130°F.
Season the salmon on both sides with salt and pepper,
then coat on both sides with the 2 teaspoons oil. Divide the
fillets, garlic, thyme sprigs, and lemon slices evenly among
4 locktop plastic freezer bags and seal the bags using the
water immersion method (see page 10).
When the water reaches 130°F, lower the bags into the water
bath and clip the top of each bag to the side of the water
basin. Cook for 45 minutes.
Just before the salmon is ready, position an oven rack 4–6
inches from the heat source and preheat the broiler. In a small
bowl, whisk together the honey and mustard, mixing well.
When the salmon is ready, remove the bags from the water
bath, transfer the fillets to a plate, and pat dry. Discard the
remaining contents of the bags. In a large broiler-safe frying
pan over high heat, warm the remaining 1 tablespoon oil.
When the oil is hot, add the salmon, skin side down, and cook
until the skin is crisp, about 2 minutes. Spoon the honey-
mustard mixture over the tops of the fillets and spread
evenly. Transfer the pan to the broiler and broil until the
honey-mustard mixture begins to bubble, about 5 minutes.
Transfer the salmon to individual plates and place the
carrots alongside. Serve right away.
Water Temperature:
130°F
Time:
45 minutes
Sealing