Table of Contents
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Type of
food
Cod fish
Scallops
Mussels
with shell
Prawns
without
shell
Octopus
Trout fillet
1)
Salmon fil-
1)
let
1) To prevent protein leak soak the fish in a 10 % salt solution (100 g salt in 1 liter of water) for
30 min and dry with a paper towel before befire you put it in a vacuum bag.
11.4 Sous-vide cooking :
Vegetables
• Peel the vegetables where necessary.
• Some vegetables can change their col-
our when you peel them and cook in a
Type of
food
Aspara-
gus
green
Aspara-
gus
white
Cour-
gette
Leek
Eggplant
Thick-
Amount
ness of
of food
food
for 4 per-
sons (g)
2 fillets 2
650
cm
big size
650
1000
big size
500
1000
2 fillets 1.5
650
cm
3 cm
800
Dimension of
Amount
food
of food
for 4 per-
sons (g)
whole
700 - 800
whole
700 - 800
slices of 1 cm
700 - 800
stripes or rings
600 - 700
slices of 1 cm
700 - 800
Tempera-
Time
ture (°C)
(min)
65
70 -
75
60
100 -
110
95
20 -
25
75
26 -
30
85
100 -
110
65
55 -
65
65
100 -
110
vacuum packing. For better results
cook the food immediately after you
prepare it.
• To keep the colour of the artichokes,
put them in water with lemon juice, after
you clean and cut them.
Tempera-
Time
ture (°C)
(min)
90
40 -
50
90
50 -
60
90
35 -
40
95
40 -
45
90
30 -
35
Lev-
Water in the
el
water draw-
er (ml)
3
600
3
500
3
500
3
400
3
800 + 200
3
500
3
600
Lev-
Water in
el
the water
drawer
(ml)
3
600
3
700
3
500
3
700
3
500
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