Video of Sous Vide Mode in a Gaggenau Steam Oven
Cooking proteins and vegetables using the Sous Vide Mode in the Gaggenau Combi Steam oven is easy, convenient and safe.
Simply Vacuum Seal your food or use a Freezer Style Zip Seal bag such as Ziplock© and place the food on the Perforated pan or on the rack in the center of the oven. Food cooking times vary and I will provide times for my recipes. Typically most items need about 90 minutes. Lighter proteins such as Seafood take under an hour.
The best thing about cooking using sous vide is that you do not have to consume the food right away.
Simple use the ice bath method to store the food in the refrigerator for later use. I had successful results with a T-Bone steak seven days after cooking, using the reheat mode at a low temp then simply searing the steak in a cast iron pan.
There are great resources online for Sous Vide Recipes for the counter top appliance that I have followed using the Steam oven with Excellent results. Some adjustments I suggest would be to add 20 minutes when cooking denser vegetables such as carrots, parsnips, turnips and beets.
The following video I cooked Bone In Chicken Breast which, I believe has more flavor than Boneless and costs less.
Boneless Skinless would work fine in this recipe and if you don’t want the butter, substitute it with Earth Balance or Olive Oil.
