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Gargut Dicke der
Lebensmittel
Menge für 4
Personen (g)
Temperatur
(°C)
Dauer
(Min.)
Ebene
Tintenfisch 1000 85 100 - 110 2
Forellenfilet
1)
2 Filets à 1,5
cm
650 65 55 - 65 2
Lachsfilet
1)
3 cm 800 65 100 - 110 2
1)
Um ein Entweichen der Proteine zu verhindern, legen Sie den Fisch 30 Minuten in eine
10 %-Salzlösung (100 g Salz in 1 Liter Wasser) und tupfen Sie ihn mit einem Küchenpapier
trocken, bevor Sie ihn in den Vakuumbeutel geben.
11.6 SousVide Garen: Gemüse
Gemüse schälen, wenn nötig.
Einige Gemüsesorten verändern ihre
Farbe, wenn sie geschält und im
Vakuumbeutel gegart werden. Für
bessere Ergebnisse garen Sie die
Lebensmittel sofort nach der
Zubereitung.
Damit Artischocken ihre Farbe
behalten, legen Sie sie in Wasser mit
Zitronensaft, nachdem Sie sie
gesäubert und geschnitten haben.
Gargut Dicke der Leben‐
smittel
Menge für 4
Personen (g)
Temperatur
(°C)
Dauer
(Min.)
Ebene
Spargel,
grün
ganz 700 - 800 90 40 - 50 2
Spargel,
weiß
ganz 700 - 800 90 50 - 60 2
Zucchini 1 cm dicke Schei‐
ben
700 - 800 90 35 - 40 2
Lauch Streifen oder Ringe 600 - 700 95 40 - 45 2
Aubergine 1 cm dicke Schei‐
ben
700 - 800 90 30 - 35 2
Kürbis 2 cm große Stücke 700 - 800 90 25 - 30 2
Paprika Streifen/Viertel 700 - 800 95 35 - 40 2
Stangen‐
sellerie
1 cm große Stücke 700 - 800 95 40 - 45 2
Möhren 0,5 cm dicke Schei‐
ben
700 - 800 95 35 - 45 2
Knollensell‐
erie
1 cm dicke Schei‐
ben
700 - 800 95 45 - 50 2
Fenchel 1 cm dicke Schei‐
ben
700 - 800 95 35 - 45 2
Kartoffeln 1 cm dicke Schei‐
ben
800 - 1000 95 35 - 45 2
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