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Sous-vide (vacuum) cooking
Food
Fish
Atlantic cod fillet, 2.5 cm thick
Salmon fillet, 3 cm thick
Monk fish fillet
Pikeperch fillet, 2 cm thick
Vegetables
Cauliflower florets, medium to
large
Hokkaido pumpkin, sliced
Kohlrabi, sliced
White asparagus, whole
Sweet potato, sliced
Fruit
Pineapple, sliced
Apples, sliced
Baby bananas, whole
Peaches, halved
Rhubarb pieces
Plums, halved
Miscellaneous
Beans, white, soaked in a ratio
of 1:2
(beans : liquid)
Prawns, peeled and deveined
Hen's egg, whole
Scallops, removed from shell
Shallots, whole
Temperature / Duration
86
Added in advance
Sugar
Salt
x
x
x
x
x
x
x
x
x
x
x
x
x
x
x
x
x
x
[°C]
[min]
54
52
62
55
85
85
85
85
22–27
85
85
80
62
62
25–30
75
70
10–12
90
56
19–21
65–66
52
85
45–60
35
30
18
30
40
15
30
18
75
20
10
13
240
60
25
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