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Tipo di
alimento
Spessore Quantità
per 4 per-
sone (g)
Tempera-
tura (°C)
Tem-
po
(min.)
Li-
vello
Acqua nella
vaschetta
(ml)
Filetto di
orata
4 filetti da
1 cm
500 70 25 3 400
Filetto di
spigola
4 filetti da
1 cm
500 70 25 3 400
Baccalà 2 filetti da
2 cm
650 65 70 - 75 3 600
Capesan-
te
grandi 650 60 100 -
110
3 500
Cozze con
guscio
1000 95 20 - 25 3 500
Gamberi
senza gu-
scio
grandi 500 75 26 - 30 3 400
Polipo 1000 85 100 -
110
3 800 + 200
Filetto di
trota
1)
2 filetti da
1,5 cm
650 65 55 - 65 3 500
Trancio di
salmone
1)
3 cm 800 65 100 -
110
3 600
1)
Per evitare la dispersione delle proteine, mettere in ammollo il pesce in una soluzione
salina al 10% (100 g di sale in 1 litro d'acqua) per 30 min., quindi asciugare con della
carta da cucina prima di sistemarlo nel sacchetto sottovuoto.
11.5 Verdure
Pelare le verdure se necessario.
Alcune verdure possono cambiare co-
lore quando vengono capate e cotte
in sacchetti sottovuoto. Per risultati ot-
timali, dopo averle preparate cuocerle
immediatamente.
Per conservare il colore dei carciofi,
immergerli in acqua e limone dopo
averli puliti e tagliati.
Tipo di
alimen-
to
Dimensioni Quantità
per 4 per-
sone (g)
Tempera-
tura (°C)
Tem-
po
(min.)
Li-
vello
Acqua
nella va-
schetta
(ml)
Asparagi
verdi
Interi 700 - 800 90 40 - 50 3 600
Asparagi
bianchi
Interi 700 - 800 90 50 - 60 3 700
Zucchine fettine da 1 cm 700 - 800 90 35 - 40 3 500
Porri listarelle o
anelli
600 - 700 95 40 - 45 3 700
24
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