Gourmia Sous Vide at Mac App Store analyse

APP - USER MANUAL To see/download the apps user manual, please copy and paste the following link to your address bar: http://www.gourmia.com/pdf/Sous-Vide-App-Insructions.pdf ______________________________________________________________________________ The art of sous vide cooking is truly an art! It is simple in nature, yet this cooking method is often used by gourmet chefs to prepare the most complex, rich entrées and vegetables. Because the foods are cooked at low temperatures for longer times, the texture and flavors are authentically and naturally good-for-you and flavorful. Beef, poultry, fish and pork are fork-tender when done, with rich and inviting textures. Vegetables retain all their nutrients when cooked sous vide, so many of the natural sugars are retained, offering delightfully sweet and nutritious side dishes. In fact, everything about sous vide says, “naturally good-for you!” Hints & Tips for Sous Vide Cooking * The thickness of meat, poultry and fish will determine the length of cooking time. Use an instant-read thermometer after removing from the cooking bag to guarantee that a safe-food temperature is indicated. * Food safety in handling and cooking is always a priority. When unsure of doneness, add 30 minutes to the cook time to pasteurize eggs and/or poultry. * Searing after cooking gives foods a crispy texture and an appealing visual picture. When meat is done, toss butter into a smoking-hot skillet and quickly sear the cooked meat for 30 seconds on each side. This gives the meat a caramel color and an appetizing outer appearance. * Some tough cuts of beef and pork can be cooked sous vide to tender perfection in 4 to 24 hours. Sear quickly when done and serve with root vegetables. * Vegetables will cook faster if they are thinly sliced or cut in small pieces; or if left whole, they will take more time to become tender. Either way, the natural sweetness and full nutrient value adds to the delight in sous vide vegetables. * Fruit can be cooked sous vide to make toppings, purees, syrups and such. Cook for 2-2½ hours at 160°F and let cool in the bag before using. * To prep meat, poultry and fish before cooking, add seasonings or rubs before bagging. Vacuum seal or use the Water Displacement Method to remove the water from the bag before cooking (see following). * To avoid the cooked protein that surfaces in sous vide chicken and fish, called “albumin,” brine the chicken or fish for one hour in lightly salted water, drain and pat dry. * ALWAYS use a BPA-free vacuum-sealed bag when cooking foods more than 8 hours. * Use a vacuum-sealed bag or use the “Water Displacement Method” for foods cooked fewer than 8 hours.