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Poultry
Food
Chicken
breast bone‐
less
Duck breast
boneless
Turkey
breast bone‐
less
11.5 SousVide Cooking: Fish
and seafood
• Look at the table to prevent
undercooking. Do not use fish
portions of a larger thickness than the
table show.
Food
Sea bream fil‐
let
Sea bass fillet 4 fillets 1 cm
Cod fish
Scallops
Mussels with
shell
Prawns with‐
out shell
Octopus
Trout fillet
Salmon fillet
1) To prevent protein leak soak the fish in a 10 % salt solution (100 g salt in 1 litre of water)
for 30 min and dry with a paper towel before you put it in a vacuum bag.
11.6 SousVide Cooking:
Vegetables
• Peel the vegetables where necessary.
Thickness
Amount of
of food
food for 4
persons (g)
3 cm
750
2 cm
900
2 cm
800
Thickness of
food
4 fillets 1 cm
2 fillets 2 cm
big size
big size
2 fillets 1.5 cm 650
1)
3 cm
1)
Tempera‐
ture (°C)
70
60
70
• Dry the fish fillets with a paper towel
before you put them in a vacuum bag.
• Add a cup of water in the vacuum bag
when you cook the mussels.
Amount of
Temperature
food for 4 per‐
(°C)
sons (g)
500
70
500
70
650
65
650
60
1000
95
500
75
1000
85
65
800
65
• Some vegetables can change their
colour when you peel them and cook
in a vacuum packing. For better
results cook the food immediately
after you prepare it.
Time (min)
Shelf posi‐
tion
70 - 80
3
140 - 160
3
75 - 85
3
Time
(min)
25
25
70 - 75
100 - 110 3
20 - 25
26 - 30
100 - 110 3
55 - 65
100 - 110 3
Shelf
posi‐
tion
3
3
3
3
3
3
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