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Gerecht Dikte van het voed-
sel
Temperatuur
(°C)
Tijd (min)
Zeebaarsfilet, 0,5 kg 4 filets 1 cm 70 25
Kabeljouw, 0,65 kg 2 filets 2 cm 65 70 - 75
Sint-jakobsschelpen, 0,65 kg groot 60 100 - 110
Mosselen in schelp, 1 kg 95 20 - 25
Garnalen zonder schaal, 0,5 kg groot 75 26 - 30
Inktvis, 1 kg 85 100 - 110
Forelfilet, 0,65 kg
1)
2 filets 1,5 cm 65 55 - 65
Zalmfilet, 0,8 kg
1)
3 cm 65 100 - 110
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.
10.6 SousVide-koken:
Groenten
Schil de groente indien nodig.
Sommige groente kan van kleur
veranderen als u de groente schilt en
kookt in een vacuum zak. Kook voor
betere resultaten het voedsel meteen
nadat u het heeft bereid.
Doe om de kleur van de artisjokken te
behouden de groente in water met
citroensap nadat u ze heeft
schoongemaakt en gesneden.
Gerecht Dikte van het voed-
sel
Hoeveelheid
voedsel voor
4 personen
(g)
Temperatuur
(°C)
Tijd (min) Roos-
ter-
hoog-
te
Asperges,
groen
heel 700 - 800 90 40 - 50 3
Asperges,
wit
heel 700 - 800 90 50 - 60 3
Courgette plakjes van 1 cm 700 - 800 90 35 - 40 3
Prei reepjes of ringetjes 600 - 700 95 40 - 45 3
Aubergine plakjes van 1 cm 700 - 800 90 30 - 35 3
Pompoen stukjes met een dik-
te van 2 cm
700 - 800 90 25 - 30 3
Peper reepjes of een kwart 700 - 800 95 35 - 40 3
Selderij ringetjes van 1 cm 700 - 800 95 40 - 45 3
Wortelen plakjes van 0,5 cm 700 - 800 95 35 - 45 3
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