Table of Contents
Advertisement
Cooking and preparation tips
• It is preferable to cook shellfish without shells
to avoid breaking the bag.
• Shellfish can be prepared and cooked using
dry or wet (70 – 90 g water per bag) cooking
methods as desired.
• For best cooking results, choose shrimps,
prawns (or tiger prawns) from 8 to 13 cm long.
• After vacuum cooking and after removing the
bag, the shellfish can be browned or grilled in
a pan for a few minutes in the traditional way.
P
REPARING AND COOKING ACCOMPANYING SAUCES
S
AVOURY CREAMS:
• Savoury creams are served as an accompaniment to
main dishes or as a dish to be eaten with a spoon.
Basic recipe:
The following is provided as a simple guideline
and is a basic recipe for many savoury creams:
Cheese fondues:
70 g pecorino
70 g gorgonzola
70 g taleggio
70 g cream
In addition to the kinds of cheese mentioned
above, you can use, for example,blue-veined,
fresh or ripened cheese, according to personal
taste.
"Cream base" with vegetables:
100 g cream
70 g other cheese
50 – 100 g cubed vegetables (courgettes) or
julienne radicchio
"Cream base" with fish:
70 g cream
110 g smoked salmon
"Fresh tomato base" with vegetables
170 g fresh tomatoes
15 g onion
60 g aubergine
70 g courgettes
40 g peppers
15 g oil
"Fresh tomato base" with fish
300 g fresh tomatoes
80 g tuna in oil
20 g onion
30 g oil
P
REPARING AND COOKING VEGETABLES AND MUSHROOMS
V
EGETABLES or WHOLE MUSHROOMS:
• Some vegetables are best cooked whole :
courgettes, carrots, beets, asparagus. For best
cooking results, choose carrots and courgettes
with a diameter of at least 3 cm.
V
EGETABLES or MUSHROOMS IN PIECES:
• It is possible to cook all kinds of vegetables in
pieces. Dimension the pieces of vegetables
according to the size of the vegetable or
mushroom and according to their
:
arrangement in the bag.
• 50 – 100 g of water can be added in the bag as
desired. At the end of the cooking cycle, the
content of the bag can be blended and served
as a "cream of vegetable soup".
P
REPARING AND COOKING FRUIT
F
RUIT (WHOLE and in PIECES):
• It is possible to cook all kinds of fruit in pieces.
Dimension the pieces of fruit according to the
size of the fruit itself and according to their
arrangement in the bag.
• Some kinds of fruit can also be cooked whole
(apples, pears).
• At the end of the cooking cycle, the content of
the bag can be blended and served as a "fruit
purée".
P
REPARING AND COOKING SWEET CREAMS
S
WEET CREAMS:
• Sweet creams can be used to garnish desserts
or can be served as spoon desserts.
Basic recipe:
The following is provided as a simple guideline
and is a basic recipe for many sweet creams:
Chocolate /chocolate and cream base:
150 g chocolate in pieces (200 g if used without
cream)
90 g cream
Chocolate and mascarpone base:
100 g chocolate in pieces
250 g mascarpone
At the end of the cooking process, knead the bag
to mix the ingredients
Crumbled biscuits, hazelnuts (whole or crushed) and
fruit can be added at the end of the cooking cycle.
51
:
:
:
Advertisement
Table of Contents
