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DE
NL
IT
FR
ES
SK
Potraviny
Úroveň uvare-
nia
Hrúbka/
hmotnosť
Teplota va-
renia
Doba va-
renia
vajíčka
vškrupine
žĺtok pevný
bielok polote-
kutý
62 °C 1 hodina
vajíčka
vškrupine
žĺtok krémový
bielok pevný
66 °C 1 hodina
vajíčka
vškrupine
žĺtok pevný
bielok pevný
75 °C 1 hodina
10. Po varení
Mäso alebo kúsky mäsa sa po procese varenia môžu ešte krátko opiecť, aby získali
typickú pečenú arómu.
10.1. Okamžitá konzumácia
Mäso alebo kúsky mäsa vyberte zvrecka.
Uvarené jedlo opečte na panvici na troche oleja pri najvyššej teplote zkaždej
strany asi jednu minútu.
10.2. Opačný postup pri varení
Vďaka tomu, že sa mäso krátko opečie a už okorenené sa uzavrie do vákua, bude
mäso po uvarení vo vákuu kompletne pripravené na konzumáciu.
Ďalej si môžete pripraviť korenený základ zčerveného vína a balzamikového
octu, ku ktorému pridáte mäso, uzavriete to do vákuového vrecka a uvaríte vo
vákuu.
10.3. Konzervovanie
Vrecká môžete okamžite nechať schladiť vľadovej vode, aby ste si ich mohli
uschovať vmrazničke.
Kvôli rozmrazeniu uvarené jedlo vuzavretom vákuovom vrecku zohrejte pri te-
plote asi 55 °C. Prípadne jedlo následne opečte a okamžite skonzumujte.
10.3.1. Rada
Ak je vzariadení na varenie vo vákuu viac vreciek srôznymi dobami varenia a rôz-
nymi kvalitami mäsa, mali by ste si ich najprv označiť. Mäso môžete pri teplote 62
°C nechať vo vodnom kúpeli a vprípade potreby ho vybrať bez toho, aby sa kúsky
mäsa ďalej dusili.
11. Recepty
Správnu dobu varenia a teplotu varenia si zistite vtabuľke časti „9. Doba varenia“ na
strane 116.
116


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