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Vacuum cooking using the Sous-Vide method – the beginner's guide

So what is sous vide anyway?

In French: sous-vide, meaning "in a vacuum." This program is designed for slow cooking

food in a special plastic bag approved for heating food, airtight and empty. Place the bag in a water bath for a long cooking process. The uniqueness of the method lies in the equal cooking it produces in both the internal and external food layers, so that its exterior does not dry out or overcook. Cooking temperatures using this method are much lower than those accepted with other cooking methods and usually range around 56-68 degrees Celsius for meat, and higher for vegetables and hard cuts. This cooking method is recommended for the preparation of meats, fish and vegetables.

 

How does it work? First you will need to equip yourself with a device that allows you to cook using the sous vide method, an example of a suitable sous vide device is our new smart hand model OL753, one of whose 17 different programs is the unique sous vide program, which will turn you into a chef in the kitchen in an instant!

We have attached a quick guide to using the program on your smart device:

Step One: Use 2.8 quarts of room temperature water to fill the cooking pot. Move the slider to the "Air Fry/Cook" position, select the "Sous Vide" program, and turn the pressure release valve to the VENT position.

Step Two: Make only disposable plastic zipper bags, and use the "air expulsion using water" method. When you put the bags in the water, work with one bag at a time and leave the corner of the bag open. As you slowly insert the bag into the water, the pressure of the water will extract the air out of the bag. In a situation where only the tip of the bag is above the water's surface, close the bag, making sure that there is no water entering the bag. Hold the bag seal just above the surface of the water.

Step 3: For cooking times longer than 4 hours, put each serving in two bags, or wrap in plastic wrap before putting the food in the bags. This will protect the food during the long time it is in the water.

Step 4: After completing the sous vide operation, use the liquids in the bags as the base for the sauce to accompany your dish. Pour the liquid into a saucepan, season to taste, boil, and then cook over low heat until the desired consistency is achieved.

Step 5: Finish the cooking process using a dry heat method such as grilling, sautéing, grilling, or hot air frying under "air frying/cooking" mode.




















 Good to know!

  • If the dish you've prepared isn't served right away, put the bags in ice water to quickly lower the temperature and store in the fridge.
  • To reheat food cooked using the sous vide method, use the sous vide program again. After preheating the water, add the food in the zipper bags and cook for about 15-20 minutes at the desired temperature.
  • A sous vide is almost always the first step in the cooking process.