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14 A step-by-step guide to sous-vide After cooking food After cooking the food and removing it from the vacuum sealing bag, you can serve it immediately, fry it, grill it, or store it. Fruit and vegetables can be transferred directly from bag to plate. As sous-vide dishes are cooked at low temperatures, however, we recommend warming the plates before placing the food on them and serving with a hot sauce. Sous-vide cooking does not produce any roasting flavours, so it is also advisable to fry o or grill meat and firm-textured fish briefly over a high heat. If you want to create roasting flavours in soft food with a delicate structure, such as fish fillets, you can use a chef’s blowtorch. To do this, cut open the bag on all sides after cooking, remove the food carefully using a spatula and transfer it to a warmed plate, then perform this next step. As well as browning the food and creating a delicious roasting flavour, this technique increases the surface temperature and creates a pleasant sensation on your palate. If you are using an oven or a steam combination oven, you should pre-heat the grill for a few minutes before placing the food inside. If the food is not going to be eaten straight away, you should chill it immediately in ice water for at least 1 hour. You can then store it in the refrigerator or freezer.