For roasted flavour
If you don't want to do without roast aromas when sous-vide-cooking, you should lightly brown the meat or fish in a little oil in a hot pan or on the grill after cooking. It is important to only do this very briefly and at a high heat. Professionals like to use a gas burner for this: to this end, the meat cooked in the Combi-Steam is brushed with a little oil and then singed in, say, a cold frying pan using the gas burner.
For a delicious crust on meat
A fillet of beef or calf is brushed with marinade again after sous-vide-cooking and then roasted in the oven at 180°C for around 2 minutes.
Vacuisine can also be used for grilling. The meat is cooked in the bag and then only put on the grill for a short time. This enables the perfect cooking time to be applied the meat gains the typical grilled pattern.
Cooking to keep
If you want to keep food cooked with Vacuisine for longer, you should plunge the bag into iced water immediately after cooking.