Table of Contents
Advertisement
Sous-vide (vacuum) cooking
Food
Fish
Blue eye trevalla/Ling fillet, 2.5
cm thick
Salmon fillet, 3 cm thick
Stargazer/Monkfish 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, cut into pieces
Plums, halved
Other
Beans, white, soaked at a 1:2
ratio
(beans to liquid)
Prawns, peeled and deveined
Hen's egg, whole
Scallops, removed from shell
Shallot, whole
Temperature / Duration
88
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
Advertisement
Table of Contents
