Sous Vide Cooking Guide

What is sous vide?

Sous vide is a cooking method that uses precise temperature control to achieve perfect, repeatable results that you just can’t replicate through any other method. Foods are cooked evenly from edge to edge, to exactly the doneness you want. And because foods won’t overcook while they hang out in the water bath, dinner is ready when you are. The world’s best chefs rely on sous vide, and now you can too.

Why cook sous vide?

FOODIES

The Sansaire is used in some of the world’s best restaurants. Professional chefs rely on sous vide for precise, predictable results. Now you can too!

HEALTHY EATERS

• Vegetables retain all of their nutrients because the bag is sealed—there’s nowhere for nutrients to escape! Also, cooking foods in a sealed environment allows you to coat proteins and vegetables with a fraction of the amount of oil or butter.

FAMILIES

• Enjoy the same lifestyle benefits of slow-cooker cooking but without dried-out, overcooked proteins.

HOLIDAY HOSTS

• No more dried-out turkey, overcooked prime rib, tough brisket, or lamb. Your proteins will always be perfectly juicy, even if the football game goes into overtime or your guests arrive late.

BBQ & GRILLING ENTHUSIASTS

• Smoke for flavor, cook with the Sansaire for texture. The most succulent barbecue on the planet is cooked sous vide.

NEW MOTHERS

• Heat milk or formula to precisely 98.6°F for worry-free feeding.

APARTMENT DWELLERS

• Make whole meals in the Sansaire with no cookware to clean afterward.

Setting up your Sansaire

1. Pick a container large enough to hold your food, and with plenty of room for water to circulate. We recommend a polycarbonate food storage container, or a large metal pot. Avoid plastic containers made with BPAs or PVC materials.
2. Attach the Sansaire to the side of the container using the clamp. Add water until the level is above the Minimum Fill line on the Sansaire, but below the Maximum Fill line. Remember that the water level will rise when you add your food.
3. 3. Plug in the Sansaire.
4. Press the power button on the top of the unit. This turns on the display and makes the circulator heat the water to the set target temperature. Set the target temperature of the water bath by turning the silver temperature ring above the display. The Sansaire automatically keeps the water at the target temperature until you turn it off. Your water bath is now ready for cooking!

Sealing your food

Vacuum sealers aren’t required for most foods cooked with the Sansaire. Vegetables, fish, poultry, and other proteins that cook for less than eight hours can be sealed using zip-top bags and the water displacement method. We recommend using name-brand bags made of polyethylene or polypropylene (the material is listed in small print on the box). Always use bags labeled as BPA-free, and that do not contain PVCs. Due to their sturdier construction, freezer bags are a great choice.

1. Place your food in a zip-top bag.
2. Add a small amount of neutral tasting oil to the bag to help fill in air gaps.
3. While holding the top of the bag open, slowly lower it into a container of water. The pressure of the water will squeeze the air out of the bag.
4. Just before the top of the bag reaches the water, zip it closed.

How to cook eggs sous vide

Cooking eggs sous vide is a rite of passage for every owner of the Sansaire. Whereas perfectly poaching an egg is a difficult and noteworthy achievement in traditional cooking, you can perfectly poach a dozen eggs sous vide with your eyes closed. By allowing the eggs to cook slowly over 45 minutes, their texture will become fudgy and silken. You’re about to upgrade your brunch game.

TIME TO COMPLETE

• THINGS YOU’LL NEED 45 minutes (5 minutes hands-on) Just your Sansaire

SET UP YOUR SANSAIRE (see page 3)

• Pick a container that will be large enough to fit the number of eggs you want to cook, with extra room left over for water to circulate. A small pot is a great choice.

PICK YOUR PERFECT EGG

• This is entirely a matter of personal preference. Do you like your eggs runny and soft, or thick and spreadable? Pick your doneness and set your Sansaire to the listed temperature.

ADD EGGS TO THE WATER BATH

• Nature was kind enough to seal eggs inside their own sous vide packaging (the shell!) so it’s not necessary to use bags when cooking whole eggs. Because the water will be hot, and because we don’t want the eggs to crack, lower them gently into the water bath using a spoon.

COOK FOR 45 MINUTES

• Your eggs will be ready in 45 minutes, so you’ve got some time to finish Sunday’s crossword puzzle. Here’s a hint: eight letters, a two-word phrase for the perfect way to cook eggs.

REMOVE, RINSE & SERVE

• Using tongs or a slotted spoon, remove the eggs from the bath. Run the shells under cold water for a few seconds until they’re cool enough to handle. Crack the shells gently and decant perfectly cooked sous vide eggs onto the dish of your choice.

Do you want to learn more about cooking? Feel free to read through the book above.