Sous Vide Cooking

What is Sous Vide Cooking?

Sous vide cooking is a modern cooking technique that involves vacuum-sealing food and cooking it at a low temperature for an extended period of time.

Benefits of Sous Vide Cooking:

Sous vide cooking offers a number of benefits and advantages that make it an increasingly popular culinary technique.

Main advantages:

  1. Even cooking: since the food is cooked inside a sealed bag or in a Free pan, the temperature is uniform throughout the food, ensuring precise cooking and avoiding burning or undercooked parts.
  2. Preserve nutrients: the low temperature and absence of oxygen preserve the vitamins, minerals, and other nutrients present in the food.
  3. Enhanced Flavor and Color: the taste (and even the color) of any dish will be more authentic and intense, a concentrate of flavors and aromas.
  4. Healthy Cooking: it is not necessary to add fat to cook sous vide, making this technique ideal for those following a healthy and light diet.
  5. Versatile: It can be used to cook meat, fish, vegetables, fruits, and even desserts.

Extended Shelf Life: Finally, sous vide cooked food, once cooled, can be stored for longer periods of time, directly in its packaging, either in the refrigerator or in the freezer, since the packaging process prevents bacterial growth and oxidation. When you want to eat it, simply reheat it.

sousvide02 Sous Vide Cooking

Sous Vide Cooking at Home: Not Just Bags!

With Magic Vac you can cook sous-vide in two ways:

1. With the revolutionary Free glass pans:

Thanks to this glass pan, you can cook sous vide in just a few simple steps:

  • Choose the fresh ingredients you prefer, and season them with salt, pepper, herbs, or spices if desired.
  • Place the ingredients in the pan, making sure they are not too crowded. If necessary, you can add a little liquid food (broth, white wine) to soften and flavor the dish.
  • Close the Free pan with the lid and use a Magic Vac vacuum sealer to create the vacuum.
  • Cook in the oven following the temperature and timing of the recipe you have chosen.
  • Finally, open the pan and amaze your guests with dishes cooked in a healthy and original way, like a true Chef!

2. With Magic Vac bags and rolls:

Our bags are safe and tested, BPA and phthalate free and can withstand a maximum temperature of 90°C for up to 8 hours or a temperature of 70°C for up to 72 hours: for this reason, they are suitable for sous-vide cooking. In this case, after placing the ingredients in the bag and vacuum sealing them, the cooking will take place in water at a controlled and constant temperature, between 50°C and 90°C, depending on the chosen recipe.

contenitori sottovuoto

Here are some recipes to get you started with the Free pan:

CBT Salmon with Citrus and Dill

2 salmon fillets (approx. 150 gr. each; thickness: 2-3 cm)
Vegetable oil for brushing
4 dill stems
1 untreated lemon
Salt, pepper

Wash and dry the salmon fillets and cut each into two portions of the same size.
Brush with a light layer of oil. Wash and dry the dill. Wash the lemon with hot water, dry it, cut it in half and slice it. Season with the dill stems and lemon slices. Place the fillets in the container, vacuum seal it and bake everything at 90 °C.
Cook the salmon fillets at low temperature for 10 minutes, depending on the thickness.
After cooking, if desired, brown the fillets on all sides in a hot pan greased with oil.
Season with salt and pepper before serving.

CLT Zucchini Marinated with Lemon and Fresh Mint

30 g lemon juice
300 g zucchini, cut into pieces
30 g extra virgin olive oil
1 - 2 pinches of salt
3 - 4 fresh mint leaves

Wash and cut the zucchini, place them in the pan with oil and salt, vacuum seal and cook in the oven at 85 degrees for 15 minutes. After cooking, add the mint leaves.

contenitori sottovuoto
CLT Herb-Crusted Beef Tenderloin

Brush the beef tenderloins with extra virgin olive oil on both sides.
Sprinkle a pinch of salt and a dusting of black pepper on the meat.
Place the tenderloins in the container with the aromatic herbs and vacuum seal it.
Bake at 58 degrees for 30 minutes.
After cooking, if desired, brown the beef on all sides in a hot pan greased with oil.

CLT Lamb Chops Marinated with Honey, Herbs and Lemon Juice

Lamb chops
3 teaspoons of thyme honey
4 tablespoons of evo oil
1 tablespoon of balsamic vinegar
1 bunch of thyme
1 bunch of fresh mint
1 clove of garlic
a pinch of salt
a pinch of pepper

Marinate the lamb chops. Place them in the pan with the honey, oil, balsamic vinegar, peppercorns and a pinch of salt. Also add the chopped fresh thyme and the peeled garlic clove. Massage them and vacuum seal them.
After the marinating time, cook in the container in a preheated oven at 75°C for 47 minutes.
After cooking, sear the chops in a pan for 1 minute (or pass them in the oven at high temperature).

sousvide03 Sous Vide Cooking