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Type
d'aliment
Épaisseur
de l'ali-
ment
Quantité
pour
4 person-
nes (g)
Tempéra-
ture (°C)
Temp
s (min)
Ni-
veau
Eau dans le
bac à eau
(ml)
Crevettes
décorti-
quées
grosses 500 75 26 - 30 3 400
Poulpe 1000 85 100 -
110
3 800 + 200
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 les introduire dans le sachet sous vide.
11.5 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 ali-
ments directement après les avoir pré-
parés.
Pour conserver la couleur des arti-
chauts, plongez-les dans de l'eau con-
tenant du jus de citron après les avoir
nettoyés et coupés.
Type
d'ali-
ment
Proportions
de l'aliment
Quantité
pour
4 person-
nes (g)
Tempéra-
ture (°C)
Temp
s
(min)
Ni-
veau
Eau dans
le bac à
eau (ml)
Asper-
ges ver-
tes
complètes 700 - 800 90 40 - 50 3 600
Asper-
ges
blanches
complètes 700 - 800 90 50 - 60 3 700
Cour-
gette
tranches de
1 cm
700 - 800 90 35 - 40 3 500
Poireau lamelles ou
rondelles
600 - 700 95 40 - 45 3 700
Aubergi-
ne
tranches de
1 cm
700 - 800 90 30 - 35 3 500
Citrouil-
le
morceaux de
2 cm d'épais-
seur
700 - 800 90 25 - 30 3 500
Poivron lamelles ou
quartiers
700 - 800 95 35 - 40 3 500
FRANÇAIS 25
25


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