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      Vacuum Seal vs. Water Immersion

      A vacuum sealer delivers an airtight

      seal on specialized vacuum bags,

      making them capable of withstanding

      high temperatures and long cooking

      times. The airless environment created

      by vacuum sealing helps to infuse foods

      with the flavors of herbs, spices, garlic,

      and other aromatics. Some vacuum

      sealers can be set to remove a specific

      percentage of air from a bag, a feature

      that is particularly handy when working

      with delicate ingredients that can be

      crushed by extreme pressure. A Moist

      setting on some models guarantees

      a secure seal on juicy or marinated

      foods. A double seal (seal once, move

      the bag slightly, then seal again) is

      another way to ensure a good seal

      on wet ingredients.

      Cooking sous vide is also possible

      without a vacuum sealer for some

      recipes. A water immersion and air

      displacement method produces an

      airtight seal especially suited to

      heartier or quickly cooking foods. To

      seal a bag using this method, place the

      ingredients in a locktop plastic freezer

      bag, arranging them in a single layer,

      and seal the bag closed except for a

      small opening at one corner. Holding

      the bag near the opening, slowly lower

      it into the water, leaving only the seal

      exposed. The barometric pressure

      COOKING SOUS VIDE

      created by the water will force out

      the air, creating a substantial vacuum.

      Seal the opening securely closed

      and you’re ready to cook. (Be sure

      to use a locktop bag, not one with

      a sliding closure, which does not

      allow a complete seal.)

      Cooking Times & Sous Vide

      The precise temperatures of sous

      vide make it nearly impossible to

      overcook a dish. Most recipes in this

      book have a wide cooking window. For

      example, Chicken Tacos with Mexican

      Corn on the Cob (page 17) calls for

      cooking the chicken for 2–4 hours

      at 165°F. At any point after the first

      2 hours and up to 4 hours, the chicken

      will remain perfectly cooked, with

      the internal temperature fixed at

      165°F. Beyond 4 hours, the texture

      of the chicken will begin to deteriorate.

      With recipes such as steak, be sure

      to select the temperature for the

      doneness you prefer. See individual

      recipes for temperatures.

      Completing the Process

      Although steaks, chops, and burgers

      will be perfectly cooked when they

      emerge from the water bath, they will

      still need a swift browning for flavor

      and a crusty exterior. A minute or two

      in a very hot frying pan will give them

      that tasty finish.

      10

      Vacuum seal fish fillets

      with aromatics such as

      garlic, thyme, and lemon

      to infuse extra flavor.