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Soort
gerecht
Dikte
van het
voedsel
Hoeveel-
heid
voedsel
voor 4
perso-
nen (g)
Tempe-
ratuur
(°C)
Tijd (min) Niveau
Water in
de wa-
terlade
(ml)
Kalkoen-
borst
zonder
bot
2 cm 800 70 75 - 85 3 700
11.4 Sous-vide koken : Vis en
schaaldieren
Kijk naar de tabel om te kort bereiden
te voorkomen. Gebruik geen vispor-
ties met een grotere dikte dan in de
getoonde tabel.
Droog de visfilet met keukenpapier
voordat u het in de vacuum zak doet.
Voeg een kopje water toe aan de va-
cuum zak als u de mossels kookt.
Soort ge-
recht
Dikte van
het voed-
sel
Hoeveel-
heid
voedsel
voor 4
personen
(g)
Tempera-
tuur (°C)
Tijd
(min)
Ni-
veau
Water in de
waterlade
(ml)
Zeebra-
semfilet
4 filets 1
cm
500 70 25 3 400
Zeebaar-
sfilet
4 filets 1
cm
500 70 25 3 400
Stokvis 2 filets 2
cm
650 65 70 - 75 3 600
Jakobs-
schelpen
groot 650 60 100 -
110
3 500
Mossels
met
schaal
1000 95 20 - 25 3 500
Garnalen
zonder
schaal
groot 500 75 26 - 30 3 400
Octopus 1000 85 100 -
110
3 800 + 200
Forelfilet
1)
2 filets 1,5
cm
650 65 55 - 65 3 500
Zalmfilet
1)
3 cm 800 65 100 -
110
3 600
1)
Week om eiwitlekkages te voorkomen de vis in een zoutoplossing van 10% (100 g zout
in 1 liter water) gedurende 30 min en droog het met keukenpapier voordat u het in een
vacuum zak doet.
24
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