Weston 36200 Manual Del Usuario página 7

SOUS VIDE FAQ AND TIPS
How do I vacuum-seal food before cooking sous vide?
• Most foods cooked sous vide are sealed in bags using a vacuum sealer.
Use heat-safe bags labeled as suitable for sous vide. Follow vacuum sealer
manufacturer directions for vacuum-sealing bags.
• Any foods cooked with more than a small amount of liquid should not be
vacuum-sealed.
• When cooking fish, do not vacuum the bags tightly. About 75% is desirable, or use
the water displacement method.
• Food may be sealed in bags in advance and stored in the refrigerator overnight
before cooking to save time.
Can I sous vide without a vacuum sealer?
• Yes. Vacuum sealers are not required for foods cooked sous vide.
• Bags that are heat-safe, BPA-free, and PVC-free are safe for sous vide cooking.
Most name-brand resealable bags and bags made for vacuum sealing will list their
information on the package.
• Any foods cooked for less than 8 hours can be sealed in heat-safe, resealable
plastic bags using the water displacement method:
1. Place food in bag and remove as much as air as possible.
2. Close bag leaving a 1-inch (2.5-cm) opening at the top.
3. Carefully submerge the bottom of bag in water until food is covered.
The pressure of the water will squeeze the air out of the bag.
4. Do not allow any water to enter the bag.
5. Gently squeeze any remaining air out of bag and seal.
• Canning jars are recommended for foods such as pudding, egg bites,
cheesecakes, or foods poached in broth or oil.
Why is the water bath taking so long to reach the selected temperature?
• We recommend always filling the vessel with warm water when starting. When
cooking at higher temperatures, around 150°F (66°C) or above, you may want to fill
the vessel with hot water. A small amount of boiling water can be added if desired
to speed up the heating process further.
Is food safe to eat even though it is cooked at a lower temperature than I use in
other cooking methods?
• Yes. Cooking sous vide is just as safe as traditional cooking methods. While the
higher cooking temperatures of traditional methods may pasteurize your food more
quickly, those high temperatures may also dry out food and yield an uneven and
less appetizing result.
• Times and temperatures provided in the "Sous Vide Chart" are what is necessary
for pasteurization. Food safety is determined by a combination of what you are
cooking, how long you cook it, and at what temperature.
• To minimize any risk of foodborne illness, always start with the freshest possible
foods and use safe handling practices. For more information on safe internal
cooking and pasteurization temperatures, consult foodsafety.gov or fsis.usda.gov.
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