Cooking Times & Temperatures
The technique of sous vide cooking did not get the name ‘under vacuum’ accidentally. It relies on the efficient transfer of the heat from water to a water-based substance–ie, the food. Heat transfer through water is about 11 times more efficient than transfer of heat through air. Pockets of air between the water and the food impedes the transfer and can result in uneven cooking. Removing the air from the cooking pouch by vacuum sealing ensures that the food will be efficiently—and evenly—cooked in the time specified.
Vacuum Sealing Tips for Using the Sous Vide Sealer VS3000
- Allow ample room at the top of the pouch; do not overfill.
- Position food evenly in the pouch, in a single layer, if possible. Raise the lid and slip the open pouch ends under the pouch tabs.
- Set your sealing preferences – select: Speed – NORMAL for most foods, GENTLE for delicate foodsSousVide Supreme Vacuum Sealer VS3000 Food type – DRY for most foods, MOIST for juicier foods.
- Close the lid and press down firmly with both palms until the lid lock ‘clicks; the vacuum should begins automatically.
- If the pouch does not collapse around the food when you press down on the lid to vacuum/seal, press cancel to stop the process, press RELEASE, open lid, reposition the pouch and/or food within the pouch, and try vacuum sealing again.
- Important: Be sure to press the lid down firmly until you hear/feel the lid lock ‘click’!
- If the pouch deflates, but the red SEAL ONLY light does not illuminate, press SEAL ONLY to trigger the sealing process manually.
- Store your sous vide sealer in the unlocked position to prevent compression of the foam sealing ring.
Sous Vide Sealer VS3000 instructional video.
Tips and Tricks for Sealing Juicy Foods
- Always select the Moist setting on the Sous Vide VS3000 for sealing juicy foods to ensure a stronger seal.
- Watch the pouch as it collapses around the food; when liquid begins to climb the pouch, press Seal Only to trigger the seal before the moisture reaches the chamber.
- If liquid gets onto the chamber, absorb it from the well with paper towels, wipe the well clean with mild soapy water, and dry completely before using again or storing.
Vacuum Sealing Liquids
If you want to vacuum seal liquids or liquid-rich foods for sous vide cooking, such as stews, soups, scrambled eggs or risotto, the SousVide Supreme zip pouches are the perfect solution. Watch this video to see how to do it!
How to seal liquids with SousVide Supreme zip pouches:
- Fill SousVide Supreme zip pouch with food and/or fluid.
- Slowly and carefully lower the filled pouch, with the zip closure still open, into the water bath (or into a large pot of cooler water, if you prefer).
- The weight of the water in the bath or pot will press against the sides of the pouch and force the air out of it as you lower the zip closure to the surface of the water.
- Once the zip closure is at the water’s surface and most of the air has been evacuated from the pouch, zip it closed. The zip-sealed pouch should now stay submerged. Simple as that! No muss. No fuss. No fail.
How to use zip cooking pouches to seal liquids.