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Sous Vide FAQS
How do you pronounce Sous Vide?
It is a French term which means ‘under vacuum’. It is pronounced ‘sue veed’.
What is Sous Vide Style Cooking?
Sous vide style cooking has been a popular cooking method in restaurants for many years, and it is
now commonly used by TV celebrity chefs, and regularly seen on TV cooking show such as MasterChef.
Sous Vide is a French term which means ‘under vacuum’. It describes food placed in vacuum sealed
pouches and slowly cooked in a water oven at specific temperatures for tender, superb tasting meals.
The temperature selected depends on the way in which you like your food cooked, such as rare,
medium or well done. Eg for red meat; Rare is 49°C, Medium Rare is 56°C, Medium is 60°C, Medium
Well is 65°C and Well is 71°C. You can cook meat, poultry, seafood, fruit and vegetables. Sous vide
style cooking allows you to achieve the same results without overcooking, time after time after time.
Why Cook Sous Vide Style?
It’s simple - Taste. Sous vide style cooking is all about accentuating the natural flavours of your food,
and having it taste as best as it can be. Whether you like your meat rare or well done, if you cook using
traditional methods, it’s impossible to cook it evenly, and exactly the way you like it every time
without overcooking. Sous Vide is a healthy, simple and highly effective method of cooking that
produces evenly cooked, tender and succulent meals time after time. As food is placed in vacuum
sealed pouches it allows the food to cook in its own juices, locking in essential vitamins and minerals
and intensifying natural flavours - allowing the food to be healthier, tender, flavoursome and
economical (as cheaper cuts of meat can be used). And as sous vide cooking requires foods and meats
to be sealed individually, yet cooked at the same time; it is perfect for families with varied tastes &
nutritional requirements as you can tailor each pouch to the individual’s needs. You can’t overcook
using this method so it allows you to cook ahead of time - perfect for family meals and entertaining.
Steps to Sous Vide cooking using the Sunbeam Duos
Step 1. Step 2. Step 3.
Season and Seal your meal. Cook your meal. Finish your meal.
Season your meal with herbs, Place pouch in the Sunbeam Quickly brown/sear your meat
spices, marinades etc, then Duos™ at the correct prior to serving to caramelise
seal in a vacuum pouch to temperature and time for your the fats and proteins for extra
remove excess air and moisture. food. flavour.
This captures the natural
flavours, juices and nutritional
quality of the food. We recommend
Sunbeam FoodSaver vacuum sealer.
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Meat Cooked Sous Vide Style and Meat Cooked in the traditional style
Meat cooked in the traditional style has the outside temperature much higher than the temperature
you want your meat cooked, so it’s very easy to overcook it on the outside, graduating to undercooked
on the inside.
What are ideal foods for Sous Vide style cooking?
Meats are ideal to cook using the sous vide method as they are more tender, succulent and flavour
filled.
Red meats: Lamb, beef and pork.
Poultry: Chicken, turkey, duck.
Fish and Seafood: Fish, lobster tails, scallops.
Vegetables: Root Vegetables. Potato, carrot, parsnip, beets, turnips.
Vegetables: Tender Vegetables. Peas, asparagus, corn, broccoli, cauliflower, eggplant,
onions, squash.
Fruit: Firm Fruits. Apple, pear.
Fruit: Tender Fruits. Mango, plum, apricot, peach, nectarine, papaya, strawberry
Sous Vide Temperature and Time Guide
The below table is a guide to setting the temperatures and times for your cooking. You may need to
adjust for your individual tastes.
Cooking temperatures for Meat (Beef, Lamb and Pork):
Rare: 49°C
Medium Rare: 56°C
Medium: 60°C
Medium Well: 65°C
Well: 71°C and up
Cooking temperatures for Poultry:
With Bone: 82°C
Without Bone: 64°C
Cooking temperature for Fish:
Rare: 60°C
General temperature for Vegetables:
General: 83°C -87°C
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Holding time represents the longest suggested period the food can remain in the Sunbeam Duos unit
before the texture starts to change.
Note:
• Longer cooking times may result in an altered texture of finished foods.
• These times and temperatures are guidelines. Further cooking may be required to achieve desired
result.
• All thicknesses are measured once the food has been vacuum sealed.
• Thinner cuts of meat will cook more quickly.
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