Once sous-vide cooking is complete, it’s important to sear the meat quickly, before it cools. This will ensure safe handling of the meat.
To remove the air from a freezer bag with a slider closing, hold the bag open at the top while slowly lowering it into the water. The pressure of the water will squeeze the air out of the bag. Just before the top of the bag reaches the water, quickly zip it closed.
If using a freezer bag with a slider closing, do not submerge the seal of the bag. Clip the top of the bag to the side of the cooking container ensuring the seal will not go underwater.
It is important to ensure the food is fully submerged in water throughout cooking. If the food bag floats above the water, use a heavy, heat-resistant utensil, a plate or RICARDO magnetic weights to hold the bag down and keep the food submerged.
To avoid heat loss and the level of water from dropping too low, you can cover the cooking container with plastic wrap or use a RICARDO silicone lid designed for this use.
