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8
DK
Ilt og fugt i den omgivende
luft forringer fødevarernes
smag, næringsindhold
og struktur, og det er
derfor vigtigt at bruge
en vakuumforsegler af
god kvalitet til at fjerne
luft og fugt, inden posen
forsegles, så fødevarerne
vakuumpakkes optimalt.
3. Tilberedning
Når den ønskede
vandtemperatur er
opnået i vandkarret, skal
vakuumposerne med
fødevarerne lægges
forsigtigt i vandet.
Kontroller, at poserne
er helt under vand, og
at vandet kan cirkulere
omkring poserne, så
fødevarerne tilberedes
ensartet.
4. Bruning
Når fødevarerne er
tilberedt sous vide, kan
det være nødvendigt at
brune især kød af på en
stegepande eller grill
for at fremhæve dens
udseende og smag. Tag
fødevarerne ud af posen,
og brun dem hurtigt af
på en brændvarm pande
eller grillrist. Dette får
fedt og proteiner til at
karamelisere og giver
ekstra smag.
KLARGØRING AF
FØDEVARER
Fødevarer til sous vide-
tilberedning skal være
helt friske.
Kontroller, at kød,
fjerkræ, fisk og skaldyr
har været opbevaret
korrekt ved under 5 °C
inden tilberedning.
Brug kun helt nye og
rene vakuumposer.
Hold ferske og tilberedte
fødevarer adskilt.
Vask hænderne
og arbejdsområdet
grundigt, inden du
håndterer fødevarerne.
8


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