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Mets Épaisseur
de l'aliment
Quantité
pour 4 per-
sonnes (g)
Tempéra-
ture (°C)
Durée
(min)
Ni-
veau
Eau dans le
compartiment
d'eau (ml)
Filet de
truite
1)
2 filets, 1.5
cm
650 65 55 - 65 3 500
Darne de
saumon
1)
3 cm 800 65 100 -
110
3 600
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 sous-vide :
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.
Mets Épaisseur de
l'aliment
Quantité
pour 4 per-
sonnes (g)
Tempéra-
ture (°C)
Durée
(min)
Ni-
veau
Eau dans le
comparti-
ment d'eau
(ml)
Asperges
vertes
entières 700 - 800 90 40 - 50 3 600
Asperges
blanches
entières 700 - 800 90 50 - 60 3 700
Courgette tranches de 1 cm 700 - 800 90 35 - 40 3 500
Poireau lamelles ou ron-
delles
600 - 700 95 40 - 45 3 700
Aubergine tranches de 1 cm 700 - 800 90 30 - 35 3 500
Citrouille morceaux de
2 cm d'épaisseur
700 - 800 90 25 - 30 3 500
Poivron lamelles ou
quartiers
700 - 800 95 35 - 40 3 500
Céleri rondelles de
1 cm
700 - 800 95 40 - 45 3 600
Carottes tranches de 0.5
cm
700 - 800 95 35 - 45 3 700
FRANÇAIS 27
27


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