“The sous-vide precision cooker is a culinary revolution because it introduces a different way of cooking. It’s the only product that makes it possible to obtain perfect doneness, every time. With this device, you have the certainty of having meat or seafood cooked exactly as you like it. It gives you confidence and it takes away any stress.” – Ricardo
The immersion circulator in a nutshell
Also known as an immersion circulator, the sous-vide precision cooker is a small cylindrical device with a thermostat that heats the water to the desired temperature and circulates it constantly. The cooking time of the food (which has been placed in a vacuum-sealed bag) is longer, allowing the heat to gradually reach the heart of the food item without overcooking it on the surface. As the temperature remains stable, cooking is gentle and even, from start to finish, even with long cooking times.
Compatible with the Ready-to-Cook RICARDO Sous-Vide Marinated Meats
Our range of ready-to-cook products includes sous-vide marinated meats. The technique of sous-vide conditioning is most efficient in keeping the flavour of foods and extending their shelf life.
Five Cuts of Local Meat
Five cuts of meat inspired by our family recipes are available exclusively at IGA:
1 / 5
1. Lemon and Herb Veal Flap Steaks (New!)
A tender piece of meat with a lovely lemony taste, seasoned with spices and a mix of fresh herbs.
2 / 5
2. Flap Steaks with Montreal Steak Spice
A classic blend of black pepper, coriander, salt and chili that coats the meat and enhances its taste.
3 / 5
3. Curry and Ginger Pork Chops
Subtle Asian-inspired flavours, including curry powder, which adds beautiful colour.
4 / 5
4. Garlic and Herbs Pork Tenderloin
A classic blend of fine herbs, including oregano, parsley and chives for great freshness.
5 / 5
5. Mediterranean-Style Chicken Breasts
Packed with lemon, parsley and garlic, and perfectly juicy with flavours inspired by the Mediterranean.
Practical Bags, Cooking Made Easier
Our ready-to-cook marinated meats come in bags suitable for sous-vide cooking. Of course, you can choose this method of cooking, which has the advantage of allowing ultra-precise cooking while preserving flavours and textures.
If you choose sous-vide cooking with the sous-vide precision cooker, all you need to do is mount the appliance on the side of a container filled with water and set it to the temperature indicated on the package. Other cooking methods, such as pan frying, oven roasting or barbecuing, are also included among the options. For each cooking method, simply follow the instructions indicated on the package.
All the dishes are made with local meats and products. While the pork chops and tenderloins showcase Quebec pork, the beef and veal flap steaks are Sterling Silver quality Canadian, just like the chicken, which is also Canadian.
You’ll find these ready-to-cook products in the meat area at IGA stores. Prices vary according to the weight of the meat.
Recipes Adapted to Sous-Vide Cooking
Having proteins that are perfectly cooked, as in restaurants, but in the comfort of your own home, is just amazing. But this cooking method doesn’t only apply to meat and fish. You can use it to cook all kinds of foods, including vegetables, or to preserve fruit. You’ll find a number of recipes under our sous-vide recipe category. To get you better acquainted with this cooking method, we’ve broken it down into 6 steps for you below.
Sous-vide cooking in six steps
1 / 6
Step 1: Preparation
Different food categories do not cook at the same temperature, so they should be immersed in water separately (individual portions shorten the cooking time, too). For example, vegetables are ideally cooked before meat. They then rest in the refrigerator while the meat is cooked in turn.
2 / 6
Step 2: Seasoning
When vacuum-sealing the food item, you can add seasoning (spices, herbs, salt and pepper) according to the recipe or according to your tastes. You can also add lemon slices, oil or butter. In any case, go easy—even a very small amount goes a long way flavour-wise.
3 / 6
Step 3: Bagging and sealing
After placing the food item and seasoning in the bag, the air is removed using a vacuum sealer. It can also be done by slowly dipping a silicone bag or a zippered freezer bag into the water. The water pressure removes air from the bag, which you seal just before the zipper opening reaches the surface of the water.
4 / 6
Step 4: Selecting temperature and cooking time
Once the appliance has been attached to a container filled with water (large pot, deep pan, Dutch oven), program the temperature and cooking time according to the recipe. There are also mobile apps to guide you.
5 / 6
Step 5: Sous-vide cooking
As soon as the water reaches the desired temperature, plunge the bag in to start the cooking process. When the indicator announces the end of the cooking time, remove the bag using tongs or oven mitts. You then have the choice to either finish cooking immediately on the barbecue or in the frying pan (see the next step), or put the bag into an ice bath, then place it in the refrigerator for 3 to 4 days or in the freezer for later use. And by the way, magnetic clips and a sous-vide cooker lid are practical accessories during this stage!
6 / 6
Step 6: Finishing
Why is this step necessary? Because some foods, such as meat, fish and poultry, have a bland or even greyish colour when they come out of the bag. By searing them on the grill or in a very hot frying pan with a little oil for a few seconds, flavour, colour and a nice, brown crust are added.
Is it better to season and brown the meat before or after cooking it sous-vide? Either is acceptable. The result is the same in terms of time and flavour. But as far as we’re concerned, we prefer seasoning before and browning after. We find that the resulting texture is much nicer.
With the purchase of a RICARDO sous-vide precision cooker, a cooking guide for different food items is included. Here are some highlights:
Good to know
The sous-vide technique allows for perfect and safe cooking provided you eat the food immediately. The information contained in the cooking guide included with the appliance does not apply to long-term storage, but to immediate consumption or a normal shelf life in the refrigerator, i.e. 3 to 4 days. If you want to keep your food in the sealed bag in the refrigerator for later consumption (preservation for more than 10 days), leave it in the cooking bath for longer—a thermal treatment called pasteurization—and then cool it in an ice bath.