Manual Melissa 16310170 (page 7 of 92) (English, German, Danish, Swedish, Norwegian, Finnish)

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Fødevarer til sous vide-

tilberedning

Kød er særligt velegnet

til sous vide-tilberedning,

da det bliver mere mørt,

saftigt og smagfuldt, men

også grøntsager og fisk

kan tilberedes på denne

måde.

Vi anbefaler sous vide-

tilberedning af følgende

fødevarer:

• Okse, kalv, lam, svin og

vildt

• Kylling, kalkun og and

• Mager og fed fisk,

hummerhaler og

kammuslinger

• Rodfrugter såsom

kartofler, gulerødder,

pastinakker, rødbeder

og roer

• Sprøde grøntsager

såsom ærter, asparges,

majs, broccoli, blomkål,

auberginer, løg og

squash

• Faste frugter såsom

æbler og pærer

• Bløde frugter såsom

mango, blommer,

abrikoser, ferskner,

nektariner, papaya og

jordbær

SOUS VIDE-

TILBEREDNING TRIN

FOR TRIN

1. Krydring

Du kan marinere

fødevarerne eller tilsætte

krydderier, krydderurter,

smør eller olie, inden du

forsegler vakuumposen.

2. Vakuumforsegling

Fødevarerne skal

vakuumforsegles i en

pose, så luft og fugt

fjernes. Derved fastholdes

fødevarernes naturlige

smag og næringsindhold.

Vakuumforseglingen

hjælper også med at åbne

porerne i kød, fjerkræ, fisk

og skaldyr, så marinade

og krydderier absorberes

bedre og giver mere smag.

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Melissa 16310170 Manual

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