Manual Melissa 16310224 (page 6 of 124) (English, German, Danish, French, Swedish, Norwegian, Finnish)

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OM SOUS VIDE-

TILBEREDNING

Sous vide har i lang

tid været en populær

tilberedningsmetode hos

professionelle kokke.

“Sous vide” er fransk og

betyder “under vakuum” og

beskriver, at fødevarerne

anbringes i forseglede

vakuumposer og tilberedes

i et vandbad. Fødevarerne

tilberedes ved en konstant

lav temperatur over lang

tid for at gøre den saftig

og velsmagende. Da

vakuumposen forsegles,

tilberedes fødevarerne

i egen saft sammen

med de marinader eller

krydderier, du har tilsat.

Vitaminer, mineraler

og saft bibeholdes, og

fødevarernes smag

forstærkes. Det gør

fødevaren mere sund,

mere mør og mere

smagfuld.

Da kød tilberedt sous

vide bliver mere mørt,

er det muligt at bruge

billigere udskæringer som

f.eks. nakkefilet, skank

og bov, der ofte er mere

smagfulde end de dyrere

udskæringer.

Da sous vide-tilberedning

kræver, at fødevarerne

vakuumpakkes

individuelt, kan flere

fødevarer tilberedes

samtidigt, så længe deres

tilberedningstemperatur er

ens.

Det er svært at tilberede

fødevarerne for meget

med sous vide, men deres

struktur kan ændre sig

lidt under tilberedningen.

Fødevarerne kan

tilberedes i god tid før

servering, og det gør

sous vide perfekt, når du

inviterer gæster.

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Melissa 16310224 Manual

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