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REPARING AND COOKING MEAT
MEAT (WHOLE JOINT):
• It is advisable to dimension the cut of meat
before cooking.
• Meat can be cooked in the bag without adding
any other ingredients or after traditional salting
and seasoning.
• After vacuum cooking and after removing the
bag, the piece of meat can be browned in a pan
for a few minutes in the traditional way.
• Some meat cuts such as "Roast beef" are
suitable for consumption at refrigeration
temperatures. Cut the meat when it is cold
using a slicing machine and garnish as desired
(oil and pepper or accompanying sauces).
• Some meat cuts, such as "lamb/veal loin" can
also be cooked with the bone. Pay the utmost
attention during preparation so as not to pierce
the bag with the bone.
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TEWS:
• For best quality results, always use meat cuts
that are suitable for stewing.
• Use pieces of meat of at least 3 cm each.
Basic recipe:
The following is provided as a simple guideline and
is a basic recipe for all kinds of stews:
250g meat
30g carrots (sliced)
50g potatoes (diced)
80g tomato
Salt and herbs to taste
M
EAT (STEAKS):
• Steaks (loin, osso buco) can be prepared and
cooked using dry or wet (adding 80 - 100 g
tomato per bag) cooking methods as desired. If
you are preparing lean meats, we suggest you
add cooking liquid in the bag.
• Steak thickness is important for the final cooking
results. If you are cooking fatty meat such as
bacon, the slices may be as much as 2 cm thick.
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HINS:
• It is preferable to cook boneless shins to avoid
breaking the bag.
• If you are cooking a large shin (veal), once you
have removed the bone and cut the meat into
pieces, it will probably be necessary to divide it
into several bags.
P
OULTRY:
• Chicken breasts can be cooked whole, in pieces
or slices. Whichever cut you choose, you can
use dry or wet cooking methods as desired. You
can also stuff the breast by making a pocket and
stuffing it as you please (ham, cheese and a leaf
vegetable).
• Legs may be cooked with the bone or boneless.
Make sure the bones do not have any sharp
edges to avoid breaking the bag.
• After vacuum cooking and after removing the
bag, the piece of meat can be browned or
grilled in a pan for a few minutes in the
traditional way.
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REPARING AND COOKING FISH
FILLETS OR SLICES:
• It is preferable to cook fish fillets or slices using
dry cooking methods or with little seasoning.
• When vacuum cooking fillets, choose cuts of the
right consistency (300/400g or more) for best
results.
• After vacuum cooking and after removing the
bag, the fish can be browned or grilled in a pan
for a few minutes in the traditional way.
F
ISH (WHOLE):
• Carefully clean (scale and gut) the whole fish
before cooking it.
• Remove the head and tail of the fish if the bag is
not large enough to contain the whole fish.
• Cook the fish using dry cooking methods or
adding cooking liquid (e.g. oil, cream, sauce)
according to personal taste.
• After vacuum cooking and after removing the
bag, the fish can be browned or grilled in a pan
for a few minutes in the traditional way.
C
LAMS:
• Carefully clean the whole clams by removing
skirt, gut and cartilage before cooking them.
• It is advisable to cut large clams, such as
octopus, into pieces. They can be cooked using
dry or wet (tomato, seasoning, sauces) cooking
methods according to personal taste.
• After vacuum cooking and after removing the
bag, the clams can be browned or grilled in a
pan for a few minutes in the traditional way.
• Some segmented forms, such as "sliced octopus
or shortfin squid rings" are suitable for
consumption at refrigeration temperature,
accompanied by potatoes, salad or other
vegetables as desired.
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HELLFISH:
• Carefully clean the whole shellfish (remove gut)
before cooking them.
• It is preferable to cook shellfish without shells to
avoid breaking the bag.
Cooking and preparation tips
