“Sous vide” is French for “under vacuum”. The cooking process involves vacuum sealing food and submerging it in a temperature-controlled water bath. The water maintains a precise temperature during the cooking process to achieve consistent and delicious restaurant quality results each time.
Of course, the Duo SV also supports all the same pressure cooking and non-pressure cooking Smart Programs as other models in the Duo family.
Is Sous Vide a healthy way to cook?
Yes. The sous vide cooking process results in healthier, more tender, juicer and tastier meals because natural flavors are intensified during the cooking process. Because meals cook in their own juices, the cooked food’s vitamins and minerals are retained.
How much water should be in the Instant Pot inner pot for Sous Vide cooking?
Ensure to have at least enough water in the inner pot to cover the food in the pouch. Food must be submerged in order to cook properly. It is important that the pouches do not touch each other, so the water can circulate to cook effectively.
What tools do I require to get started cooking sous vide?
It’s easy to begin preparing to cook sous vide, as most of the required tools are available in your home:
BPA-free, food-safe freezer bags OR vacuum-sealed food bags
What are the best foods to cook using the Sous Vide feature?
Tough cuts of meat, as connective tissues break down over time with heat
Carrots & Asparagus
Do I need to use the EPC lid while cooking SV?
Having the EPC lid on while cooking Sous Vide will ensure that the temperature of the water will remain consistent. If the cooker is left uncovered, the temperature of the water may fluctuate and disrupt cooking.
Which appliances does the Duo SV replace?
The Duo SV has the following customizable Smart Programs: Pressure Cook, Meat/Stew, Bean/Chili, Soup/Broth, Slow Cook, Sauté, Rice, Multigrain, Porridge, Steam, Sous Vide & Yogurt.
Therefore, this multipurpose appliance can replace your pressure cooker, slow cooker, sauté pan, stewing pot, steamer, rice maker, yogurt maker, warmer and now, a sous vide immersion circulator.
Is it safe to cook in plastic bags?
Yes, it is safe to cook your food in plastic bags as long as the bags you choose are BPA-free and food-safe.
Note: Eggs have their own watertight shell, and are one of the few foods that do not require a pouch when being cooked sous vide. However, when preparing scrambled eggs, the shell-free eggs must be sealed in a food pouch.
Can you over cook food using the Sous Vide feature?
You can leave a 1-2” thick steak, such as strip steak, fillet, or flank in the Sous Vide bath for up to 4 hours without any noticeable loss of quality. While the steak will not overcook with respect to doneness, if it cooks for too long the meat may become “mushy”. For this reason, it is important to evaluate the thickness of the steak. If you are cooking a roast – more than 4 hours is required to cook Sous Vide effectively.
After preparing eggs using the Sous Vide Smart Program, chill the eggs in an ice bath and store them in the refrigerator for a few days. To reheat before serving, submerge eggs in 130 to 140°F (54 to 60°C) water for 10 minutes.
What are common Sous Vide mistakes that new customers make?
Over-seasoning – A little goes a long way, especially with salt or add more seasoning after the dish has been prepared. A good chef always taste tests their cooking before serving.
Using raw garlic – Fresh, raw garlic becomes bitter when cooked sous vide; use roasted garlic, or garlic powder for seasoning
Cooking for too short a time to notice results – The best results come from longer cooking times. Keep in mind, you may also sear your dish to finish it off!
Cooking for too long, resulting in mushy food –Place your food in an ice bath after it’s prepared to prevent overcooking.
Overcrowding the water bath – If the warm water cannot circulate, then food will not cook evenly; always ensure that food pouches have some space between them
Overcrowding the pouch – Cooking multiple cuts of meat or fish in the same pouch can result in them sticking together during preparation. Instead, separate single servings into individual pouches
Water bath runs dry – Water evaporates during sous vide cooking, and it is important to that food is fully submerged when cooking sous vide;use the Duo SV EPC lid to ensure that water does not escape the cooker, and if water is needed, heat it to approximately the same temperature as the water in the inner pot to avoid disrupting cooking.
Using rubbery fats – Cooking fat does not cook in the same way as traditional cooking, because food is cooked at a lower temperature over a longer period of time. We recommend pre-searing meat and fat before sous vide cooking, or cooking the meat longer (within the recommended range)
Floating bag – Air pockets trapped within the food pouches can cause inconsistent results and may compromise the safety of some ingredients. Ensure that you have removed all the air from the bags and seal them tightly before placing them in the water bath. If the bag still floats, place a weight on the bag to hold it down, such as a spoon. It is critical that water can still circulate around the bag during the sous vide cooking process.
Egg cracking during Sous Vide preparation – Eggs are fragile, so placing them directly in the water bath may lead to cracking and spilling. Even though they do not technically require a vacuum sealed bag, some cooks recommend putting them in a pouch to offer extra protection.
How do I return the cooker’s default settings?
To return a selected Smart Program back to its default settings:
Press Cancel, to ensure that the cooker is in Standby and displaying “OFF”.
Press and hold the selected Smart program key until the cooker beeps.
The selected Smart Program is restored to the factory default settings.
To return all of the Smart Programs to the default settings:
When in Standby, press and hold Cancel until the cooker beeps.
All the Smart Programs are restored to the factory default settings.
Can I deep fry in my Duo SV?
No, do not attempt to deep fry in the Duo SVcooker.
How many safety mechanisms are in place on the Instant Pot pressure cookers, and what are they?
Instant Pot pressure cookers are designed with at least 10 safety mechanisms to ensure customer safety. Further details can be found here: www.instantpot.com/safety/
What are the Duo SV dimensions and specifications?
Dimensions– in: 13.4L x 12.2W x 12.5H |cm: 34L x 31W x 31.7H
Weight– 11.83 lbs | 5.37 kg
Power Supply- 120V – 60Hz
Maximum Draw– 1000 Watts
Volume – 6 Quart | 5.7 Litre
Is there a way to speed up the cooking process?
Yes, you can speed up cooking by heating the water before adding it to the inner pot.
Can I cook different food types in the same water bath?
Yes, flavors and aromas will not transfer between pouches so if the food types are cooked at the same temperature and are packed and sealed individually, they can be cooked together. Of course, it is crucial that there is enough room in the inner pot for water to circulate freely.
Am I required to sear/brown, or is this step optional?
Yes, we recommend searing meat and fat before sous vide cooking for added depth of flavor.
Instant Tip: Sous Vide cooking fat does not produce the same results as conventional cooking since the food is cooked at a lower temperature and over a longer period.
How do I prevent the food pouch from floating?
Air pockets trapped within the food pouches can cause inconsistent results and may compromise the safety of some ingredients. If this occurs, remove the floating pouch and remove as much air as possible. Dry the edges, reseal the pouch, and submerge into the bath. If the pouch still floats, place a weight on it to hold it down, such as a spoon. It is critical that water can still circulate around the pouch during the sous vide cooking process.
What happens if the food pouch goes under the water?
Remove the food pouch from the water and verify that no water has entered the pouch. If water has leaked into the food pouch, pour it out. Adjust the seasoning, if required, and remove air from the cooking pouch. Dry the edges, reseal the pouch, and resubmerge into the bath. Continue the Cook cycle.