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10 A step-by-step guide to sous-vide Due to the low cooking temperatures and long cooking times involved in this method, you need to ensure not only that the food itself meets high standards of hygiene, but also that your equipment and hands are clean. As well as maintaining good hygiene practices, it is essential that you stick to the temperatures specified for each step. This applies to everything from cooling the food before preparing it, to using exactly the right cooking temperature, and rapidly chilling the food to storing it safely in the refrigerator or freezer. You must use fresh produce, as vacuum sealing will enhance not only the food’s pleasant taste, but also any other flavours that might be lingering. As well as this, you should only ever use cold or cool food to get the best results out of vacuum sealing. Pat dry meat, poultry and fish before preparing. Preparation