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NO
Sprø grønnsaker som
erter, asparges, mais,
brokkoli, blomkål,
auberginer, løk og
squash
Hard frukt som epler og
pærer
Myk frukt som mango,
plommer, aprikos,
fersken, nektarin,
papaya og jordbær
SOUS VIDE-
TILBEREDNING TRINN
FOR TRINN
1. Smakstilsetninger
Du kan marinere retten
eller tilsette krydder, urter,
smør eller olje før du
forsegler vakuumposen.
2. Vakuumforsegling
Maten må
vakuumforsegles i en
pose for å fjerne luft og
fuktighet. Dette sikrer
at maten beholder
sin naturlige smak
og næringsinnhold.
Vakuumforsegling bidrar
også til å åpne porene
i kjøtt, fjærfe, fisk og
skjell slik at marinaden
og krydderet absorberes
bedre og maten blir mer
velsmakende.
Oksygen og fuktighet
i luften omkring
reduserer smaken og
næringsinnholdet og
endrer matens konsistens,
og det er derfor viktig å
bruke en vakuumforsegler
av god kvalitet for å fjerne
luft og fuktighet før posen
forsegles, for å sikre
optimal vakuumpakking av
maten.
25


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