Sealing the Food

Sealing food under vacuum in plastic pouches allows for both the enhancement of flavour, and for the food to be cooked without being exposed to the rough agitation associated with boiling, or the variation of heat levels in a pan or in the oven. Unlike other methods of cooking, the goodness remains sealed inside the vacuum pouch.

All food to be cooked sous vide should be chilled to 3°C/38°F and then placed in a plastic vacuum pouch. The vacuum machine sucks the air out, which would cause warm food to bubble and splutter violently. Cold food will always vacuum-seal better than warm or hot food. This will also improve the life of your vacuum machine.