Table of Contents
Advertisement
Sous-vide (vacuum) cooking
Reheating
Only reheat brassicas, such as kohlrabi
and cauliflower, in combination with a
sauce. Without sauce, an unpleasant
cabbage-like taste and grey-brown col-
our may develop.
Food with a short cooking duration or
which continues cooking during re-
heating, such as fish, is not suitable
for reheating.
Preparation
Place the cooked food into ice water for
approx. 1 hour directly after cooking.
The rapid cooling prevents the food
from continuing to cook, which helps
retain the optimum cooked condition.
Then store the food in the refrigerator at
a maximum temperature of 5 °C.
Please note that the quality of the
food decreases the longer it is
stored.
We recommend that you do not store
the food in the refrigerator for longer
than 5 days before reheating.
Settings
Sous-vide
Temperature: see table
Duration: see table
92
Advertisement
Table of Contents
