Sous Vide Cooking Instructions

Each oven-seared Sous Vide entrée can be steamed or simmered within the package, and is ready to serve from pouch to plate. Our collection of entrées with sauce is ideal for immediate plating or adding an inspirational touch to your signature dish.

Braised Short Ribs Cooking Instructions

Cooking THAWED PRODUCT (34°F):
BOILING: Place thawed product in a pot of boiling water in the bag. Cook for 13 – 15 minutes or until an internal temperature of 165°F, remove from bag and serve.
STEAMING: Place thawed product in a steamer in the bag. Cook for 13 – 15 minutes or until an internal temperature of 165°F, remove from bag and serve.

Cooking FROZEN PRODUCT (10°F):
Add 4-6 minutes to above boiling/steaming time.


Banquet Pack Short Ribs Cooking Instructions

Cooking THAWED PRODUCT (34°F):
BOILING: Place thawed product in a pot of boiling water in the bag. Cook for 22 – 25 minutes, or until an internal temperature of 165°F, remove from bag and serve.
STEAMING: Place thawed product in a steamer in the bag. Cook for 22 – 25 minutes, or until an internal temperature of 165°F, remove from bag and serve.

Cooking FROZEN PRODUCT (10°F):
Add 5-9 minutes to above boiling/steaming time.


Lamb Volcano Shanks Cooking Instructions

Cooking THAWED PRODUCT (34°F):
BOILING: Place thawed product in a pot of boiling water in the bag. Cook for 15 – 17 minutes, or until an internal temperature of 165°F, remove from bag and serve.
STEAMING: Place thawed product in a steamer in the bag. Cook for 15 – 17 minutes, or until an internal temperature of 165°F, remove from bag and serve.

Cooking FROZEN PRODUCT (10°F):
Add 4-6 minutes to above boiling/steaming time.


Duckling Leg Quarters Cooking Instructions

Cooking THAWED PRODUCT (34°F):
BOILING: Place thawed product in a pot of boiling water in the bag. Cook for 10 – 13 minutes, or until an internal temperature of 165°F, remove from bag and serve.
STEAMING: Place thawed product in a steamer in the bag. Cook for 10-13 minutes, or until an internal temperature of 165°F, remove from bag and serve.

Cooking FROZEN PRODUCT (10°F):
Add 4-6 minutes to above boiling/steaming time.


Pork Volcano Shank Cooking Instructions

Cooking THAWED PRODUCT (34°F):
BOILING: Place thawed product in a pot of boiling water in the bag. Cook for 17 – 21 minutes, or until an internal temperature of 165°F, remove from bag and serve.
STEAMING: Place thawed product in a steamer in the bag. Cook for 17 – 21 minutes, or until an internal temperature of 165°F, remove from bag and serve.

Cooking FROZEN PRODUCT (10°F):
Add 4-6 minutes to above boiling/steaming time.


Pork Medallions Cooking Instructions

Cooking THAWED PRODUCT (34°F):
BOILING: Place thawed product in a pot of boiling water in the bag. Cook for 13 – 15 minutes or until an internal temperature of 165°F, remove from bag and serve.
STEAMING: Place thawed product in a steamer in the bag. Cook for 13 – 15 minutes or until an internal temperature of 165°F, remove from bag and serve.

Cooking FROZEN PRODUCT (10°F):
Add 4-6 minutes to above boiling/steaming time.


Braised Angus Beef Pot Roast Cook Instructions

Defrost Pot Roast completely.

Cooking THAWED PRODUCT (34°F):
BOILING/STEAM: Place thawed product in a pot of boiling water in the bag. Cook for 5-7 minutes just enough to heat sauce through and melt the fat within sauce.

Open bag and remove Pot Roast, skim fat from top of sauce, still in the bag. Pour sauce into heavy bottom kettle on med/high heat.

Cut Pot Roast in half with the grain with serrated knife. Stand half roast on flat side and slice against the grain. Place in stainless steel half 4 inch pan. (Option: “Pull/shred” the meat with the grain—fastest, most sanitary with disposable gloves).

Once your Pot Roast is sliced/pulled and in the pan, pour boiling jus over Pot Roast. Place half 4 inch stainless pan on burner covered for 2-3 min or until heated through, 165 ° F or above. Serve.

Options: After the slice/shred of the Pot Roast, you could place Pot Roast in a full 2 inch stainless pan. Pour jus over and cool; then cover. This will allow you to “portion” and heat to order with a multitude of additions to create your signature entrée/appetizer.

 

**AFTER ENTRÉE IS HOT, OPEN BAG AND PLACE PORTION ON PLATE. THEN CLOSE TOP OF BAG AND SHAKE TO EMULSIFY/THICKEN THE SAUCE.**

BEST RESULTS ARE FROM DEFROSTED PRODUCT