Answer: Sous-vide is that method of cooking in which food is placed in a plastic bag and cooked in a water bath for longer than usual cooking times (usually 1 to 8 hours) at an accurately set and controlled temperature. The temperature is much lower than usually used for cooking. The purpose of it is to cook the interior evenly, ensuring that the food is properly cooked without overcooking the outside, and to retain moisture.
While using your TM6 to cook using Sous-vide style, you need to use a vacuum sealer and a bag that would:
- be suitable for food and vacuum cooking
- be resistant to minimum 85°C
- be stable for up to 8 hours of cooking
- be no more than 20*30 cm
- be BPA and PVC free
Alternative to a vacuum sealer: You can lower a heat-resistant bag suitable for Sous-vide cooking with food in a bowl of water, just below its sealing point. The water shall create pressure on the bag forcing the air out. Seal the bag and then remove from the water.
More about preparing Sous-vide with you Thermomix can be found here:
<link to: What should I avoid while using the Blade Cover for Sous-vide or slow cooking with my Thermomix TM6/TM5? >
<link to: Presenting the blade cover for TM6 and TM5>