Table of Contents
Advertisement
Food
Cooking tips
Fish
¡ Season the fish and coat with hot
butter.
¡ To give the fish a nice crust and
the flavours you would expect
from frying, sear it for a few
seconds on each side.
¡ Fry the food for longer if has not
been sufficiently well cooked dur-
ing the sous-vide cooking stage.
¡ Serve the fish on preheated plates
and with a hot sauce or butter, as
sous-vide cooking takes place at
low temperatures.
Recommended settings for sous-vide cooking
Food
Fillet of beef, piece, rare,
3–4 cm thick
Fillet of beef, piece, me-
dium, 3–4 cm thick
Duck breast, 350 g each
Cod, 140 g each
Mushrooms, quartered,
500 g
Carrots, in 0.5 cm slices,
600 g
Potatoes, peeled,
quartered, 800 g
Pineapple, in 1.5 cm slices,
400 g
Apples, peeled, in 0.5 cm
slices, x 2–4
Vanilla sauce, 0.5 l
Accessory/cookware Heating
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Food
Vegetables ¡ Sear the vegetables briefly to give
Temperat-
function
ure in °C
58
62
62
58
85
90
95
85
85
80
Cooking tips
them the flavours you would ex-
pect from frying.
¡ Season the vegetables or mix
them with other ingredients.
Cooking
Tips for sous-vide cooking
time in
mins
100
Vacuum-seal along with
some butter and rosemary
90
Vacuum-seal along with
some butter and rosemary
70
Cut into the layer of fat,
season the meat side with
a little salt and pepper, and
vacuum-seal it along with a
small piece of orange peel
25
Vacuum-seal along with
some butter and a little salt
20–25
Vacuum-seal along with
some butter, rosemary, a
little garlic and salt
70–80
Recipe tip: Vacuum-seal
along with some orange
juice, curry powder/paste
and butter.
35–45
Recipe tip: Vacuum-seal
along with some butter and
salt. Can easily be used for
making dishes such as
salad.
70–80
Recipe tip: Vacuum-seal
along with some butter,
honey and vanilla.
15–25
Recipe tip: Vacuum-seal
along with some caramel
sauce. The cooking time
may vary depending on the
type of apple.
15–25
Recipe tip: Mix 0.5 l milk,
1 egg, 3 egg yolks, 80 g
sugar and the pulp of a
vanilla pod, and vacuum-
seal.
How it works en
41
Advertisement
Table of Contents
