Sous-vide cooking in the steamer: Precise steam replaces the traditional water bath, maintaining exact temperatures between 30–95 °C. Vacuum-sealed food cooks evenly for minutes to hours, producing consistently tender results.
Airtight sealing is essential for optimal heat transfer. Only fill bags full enough to allow smooth, wrinkle-free sealing and avoid overfilling. Fold the top edge down before filling to keep the seal area clean and dry, especially when using liquids. A funnel helps with neat filling.
Use the perforated cooking tray or wire rack to allow steam circulation around all surfaces. When cooking multiple items, lay bags flat without overlapping, as stacked bags won’t cook evenly. For cooking times exceeding 10 hours, place a solid tray beneath the perforated one to catch any condensation.
For best results and food safety, use only fresh, high-quality ingredients, particularly for meat and fish. Food that has been stored for too long may contain higher levels of bacteria and is not suitable for low-temperature, long-duration cooking.
Vacuisine works with various cuts of meat – from lean fillet to more marbled or sinewy pieces such as pork belly. Tender cuts need lower temperatures to stay moist. Tougher cuts with connective tissue require slightly higher temperatures and/or longer times to become tender. Sear before or after cooking depending on your preference.
Food releases flavourful liquid during cooking. After removing from the bag, use these concentrated juices directly, reduce them for intensity, or incorporate them into sauces and gravies. These natural juices carry deep flavour.
For meal prep, plunge sealed bags into ice water immediately after cooking to halt the process. Once chilled, store in the refrigerator for 7–14 days depending on the dish or freeze for longer storage. Reheat gently when needed.
