How to Sous Vide Fish

Описание: French for “under-vacuum,” sous vide (sue-veed) is a cooking technique where food is vacuum sealed and then submerged in water and slow-cooked at a constant precise temperature until it’s perfectly cooked. Sous vide has been the go-to method in some of the world’s best restaurants for years–and for good reason: it brings food to the precise temperature chefs look for and delivers perfect doneness, edge-to-edge, every time. Thanks to innovative thinking, professional sous vide is now available to the home cook, bringing with it restaurant-worthy results to steaks, chicken, fish, eggs, vegetables, and much more.

At Signature Kitchen Suite we’ve built sous vide right into the cooktop of our new dual-fuel pro range–and we’re the only ones to do it. This frees up counter space and puts the sous vide right next to our Ultra-High™ gas burners and two-zone induction cooking surface so you can make sure whatever you’re preparing has the perfect finish. We also removed the need for water circulation by engineering a hermetically and magnetically sealed lid, delivering a precise temperature within 1-degree of set point. And thanks to the Signature Kitchen Suite app you can start the process, control the temperature, and keep up with progress from almost anywhere.

HOW IT WORKS
By having the sous vide built into the range we’ve made a simple cooking method even more so.

STEP 1. Fill the water bin to the recommended level and set your temperature and time to your desired doneness.

STEP 2. Season according to the recipe and seal your food in a high-grade bag with the vacuum sealer we’ve provided as a gift-with-purchase with your product registration.

STEP 3. Place the bag into the water bath and cook according to your desired time and temperature. Don't worry, it's nearly impossible to overcook food with sous vide.

Step 4. Remove from the bag and finish on both sides with a quick sear on a cast iron skillet on our Ultra-High™ heat gas burners, or on your gift-with-purchase induction grill plate over the dual-zone induction burners.