Manual Melissa 16310224 (page 26 of 124) (English, German, Danish, French, Swedish, Norwegian, Finnish)

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3. Tilberedning

Når vannet i kokekaret har

nådd ønsket temperatur,

legges vakuumposene

med maten forsiktig ned i

vannet. Sørg for at posene

er helt under vann, og

at vannet kan sirkulere

rundt posene slik at maten

tilberedes jevnt.

4. Bruning

Når maten tilberedes sous

vide, kan det bli nødvendig

å brune kjøttet litt i en

stekepanne eller på grillen

for å gi mer farge og smak

til maten. Ta maten ut av

posen, og brun den raskt i

en svært varm stekepanne

eller på en grill. Dette får

fettet og proteinene til

å karamellisere seg og

forsterker smaken.

KLARGJØRING AV

MATEN

• Mat til sous vide-

tilberedning må være

helt fersk.

• Kontroller at kjøttet,

fjærfeet, fisken eller

skjellene har vært lagret

riktig under 5 °C før

koking.

• Bruk bare helt nye og

rene vakuumposer.

• Hold fersk og tilberedt

mat fra hverandre.

• Vask hendene og

arbeidsområdet grundig

før du håndterer maten.

• Tykkelsen på maten

må være som oppgitt

i tabellen over sous

vide-temperaturer og

-tilberedningstider.

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Melissa 16310224 Manual

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