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Speise Dicke der
Lebensmit-
tel
Menge für
4 Personen
(g)
Temperatur
(°C)
Dauer
(Min.)
Eben
e
Wasser in der
Wasserschu-
blade (ml)
Wolf-
sbarschfilet
4 Filets à 1
cm
500 70 25 3 400
Stockfisch 2 Filets à 2
cm
650 65 70 - 75 3 600
Jakobsmu-
scheln
groß 650 60 100 -
110
3 500
Muscheln
mit Schale
1000 95 20 - 25 3 500
Garnelen
ohne Schale
groß 500 75 26 - 30 3 400
Tintenfisch 1000 85 100 -
110
3 800 + 200
Forellenfi-
let
1)
2 Filets à 1,5
cm
650 65 55 - 65 3 500
Lachsfilet
1)
3 cm 800 65 100 -
110
3 600
1)
Um ein Entweichen der Proteine zu verhindern, legen Sie den Fisch 30 Minuten in eine 10 %-Salzlö-
sung (100 g Salz in 1 Liter Wasser) und tupfen Sie ihn mit einem Küchenpapier trocken, bevor Sie ihn in
den Vakuumbeutel geben.
11.6 SousVide Garen: Gemüse
Gemüse schälen, wenn nötig.
Einige Gemüsesorten verändern ihre
Farbe, wenn sie geschält und im
Vakuumbeutel gegart werden. Für
bessere Ergebnisse garen Sie die
Lebensmittel sofort nach der
Zubereitung.
Damit Artischocken ihre Farbe
behalten, legen Sie sie in Wasser mit
Zitronensaft, nachdem Sie sie
gesäubert und geschnitten haben.
Speise Dicke der Leb-
ensmittel
Menge für
4 Personen
(g)
Temperatur
(°C)
Dauer
(Min.)
Eben
e
Wasser in
der Wasser-
schublade
(ml)
Spargel,
grün
ganz 700 - 800 90 40 - 50 3 600
Spargel,
weiß
ganz 700 - 800 90 50 - 60 3 700
Zucchini 1 cm dicke Schei-
ben
700 - 800 90 35 - 40 3 500
DEUTSCH 35
35


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