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Plat Épaisseur de
l'aliment
Quantité pour
4 personnes (g)
Température
(°C)
Durée
(min)
Posi-
tions
des
grilles
Filet de daur-
ade
4 filets, 1 cm 500 70 25 3
Filet de bar 4 filets, 1 cm 500 70 25 3
Morue/Stock-
fish
2 filets, 2 cm 650 65 70 - 75 3
Coquilles St
Jacques
grosses 650 60 100 - 110 3
Moules avec
les coquilles
1000 95 20 - 25 3
Crevettes dé-
cortiquées
grosses 500 75 26 - 30 3
Poulpe 1000 85 100 - 110 3
Filet de
truite
1)
2 filets, 1.5 cm 650 65 55 - 65 3
Darne de sau-
mon
1)
3 cm 800 65 100 - 110 3
1)
Pour éviter une perte de protéines, faites tremper le poisson dans une solution salée à 10 % (100 g de
sel dans 1 litre d'eau) pendant 30 minutes, puis séchez-le avec du papier absorbant avant de l'introduire
dans le sachet sous vide.
11.6 Cuisson SousVide :
Légumes
Épluchez les légumes si nécessaire.
Certains légumes peuvent changer de
couleur lorsqu'ils sont épluchés et
cuits dans un sachet sous vide. Pour
de meilleurs résultats, cuisez les
aliments directement après les avoir
préparés.
Pour conserver la couleur des
artichauts, plongez-les dans de l'eau
contenant du jus de citron après les
avoir nettoyés et coupés.
Plat Épaisseur de l'ali-
ment
Quantité pour
4 personnes
(g)
Température
(°C)
Durée
(min)
Posi-
tions
des
grilles
Asperges
vertes
entières 700 - 800 90 40 - 50 3
Asperges
blanches
entières 700 - 800 90 50 - 60 3
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