How To Cook Proteins
Cooking Proteins with Suvie
Suvie can cook your proteins using one of two methods: 1) Sous Vide or 2) Slow Cook
Sous Vide Cooking
Sous Vide is a French cooking method that leaves your proteins cooked perfectly without any risk of overcooking. Read our Sous Vide Guide to learn more about this popular cooking method.
Proteins are cooked using the Sous Vide method in the top-right cooking zone. This zone is actively refrigerated.
Sous Vide Cooking Instructions
Click on the link below for instructions on how to cook your proteins using the Sous Vide method.
Slow Cook Instructions
In addition to the sous vide & multi-zone function, the Suvie appliance also has a slow cook function. Use this setting when you want to cook foods at a higher temperature for a longer period of time.
Click on the link below for instructions on how to cook your proteins using the Slow Cook method.
Slow Cook Guide
Cooking Time & Temperature Guide
|Steak, Lamb, Duck||60 mins||130°||135°||145°|
|Ground Beef or Pork||60 mins||145°||150°||155°|
|Chicken Breast||60 mins||—||155°||160°|
|Chicken Thigh||60 mins||—||160°||165°|
|Ground Poultry||60 mins||—||165°||170°|
*Cook for 30 mins, per 1 inch of thickness
Please note that some of these temperatures are lower than what the FDA recommends. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness. If you’re pregnant, elderly or sick you should use extra caution. Even though the temperatures are lower than the FDA recommended temperatures, sous vide is a widely accepted cooking method because the cooking times are generally long enough for “pasteurization” to make your food safe. Please use caution when cooking below the FDA recommended temperatures, you can always adjust your protein temperatures to what the the FDA recommends.
Additionally, because Suvie uses a broiler to finish your proteins, most of your proteins internal temperature will rise 5-10 degrees after you sous vide cook it. Because we always recommend this broiling step, this is why some of our recommended temperatures and times are on the lower side when compared to other sous vide methods. We always recommend broiling your Suvie proteins or finishing them with a sear in a pan.
How to Cook Tough Meats
Different cuts of meat require different cooking methods. Tough cuts benefit from long, low cooking to break muscle fibers down into tender morsels. Connective tissue, which is made primarily of collagen, is what can give meat its tough texture. When collagen is cooked past 140°F, it breaks down into gelatin, which gives meat a tender mouthfeel.
The most efficient way to break down collagen is in a moist environment around 200°F. The Suvie slow cook function is the perfect application for these tough cuts.
Examples of Tough Meats:
- Beef: Chuck Roast, Short Rib, Brisket
- Veal/Lamb: Shank, Shoulder
- Pork: Shoulder, Butt
- Chicken: Dark Meat/Legs (especially bone in)
How to Cook Tender Meats & Fish
When using tender cuts of meat without a lot of connective tissue or intramuscular fat, sous vide cooking is our preferred cooking method as it can bring these delicate cuts to the perfect temperature without the risk of overcooking. Fish, in particular, is a perfect candidate for sous vide cooking.
Examples of Tender Cuts of Meat:
- Beef: Top Sirloin, Tenderloin, Tri-Tip
- Veal/Lamb: Chops
- Pork: Chops, Tenderloin
- Chicken: White Meat/Breast
- Fish/Shellfish: All
How to Brown Using Suvie
One thing that nearly all meats benefit from is browning. When exposed to direct heat, sugars and amino acids in protein react and interact in what is know as the Maillard-Hodge reaction. This reaction produces brown molecules and many different flavor molecules that give complex and unique flavors to products such as freshly baked bread, roasted coffee beans, and grilled fish.
In the absence of oxygen, meat cannot brown, which is why if you cook meats submerged in liquid, or in a vacuum sealed bag they will be less flavorful than meats that have been seared before or after cooking. This is why we recommend searing or broiling meats before you slow cook them or after you have sous vide them.
Searing Tips & Tricks
Because sous vide proteins have already been cooked you want to sear as quickly as possible to avoid overcooking them. To do this, we recommend searing your protein in as hot a pan as possible.
First, remove the proteins from their vacuum sealed bags and pat them as dry as possible with a paper towel. Any water on the surface of the protein will turn to water vapor and steam the meat – not what we’re going for!
Next, preheat a heavy-bottom skillet or cast iron over high heat for 5 to 10 minutes. Just before you add the meat, add a tsp or two of vegetable oil to the pan and swirl it around (olive oil will burn under these conditions, so save it for low or no-heat applications).
Immediately add your proteins to the hot pan, pressing down briefly to ensure the entire surface area makes contact with the hot pan. Cook for 30 seconds to 1 minute without moving, then flip and repeat on the other side. Keep in mind that the protein is perfectly cooked on the inside, we’re just trying to add some color and flavor to the exterior. If your meat has a large fat cap, such as with pork chops or steak, you can sear the fat cap first without adding any oil to the pan. The fat cap will render, allowing you to sear the sides of the meat with the rendered fat that has accumulated in the pan.
Can I Sear Other Ingredients?
Yes! There are lots of ingredients that benefit from browning. In fact, vegetables are great candidates. If you sous vide or steam your vegetables, give them an added boost of flavor by broiling or searing them after cooking. The same rules apply to vegetables as they do to meat: eliminate as much surface water as possible, add a little oil, and cook quickly over high heat for the best results.