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2. Vakuumversiegelung
Das Essen muss in einem
Beutel vakuumversiegelt
sein, um Luft und
Feuchtigkeit zu entfernen.
Das sorgt dafür, dass
die Lebensmittel Ihren
natürlichen Geschmack
und Nährstoffgehalt
bewahren. Die
Vakuumversiegelung
hilft auch dabei, die
Poren des Fleischs, des
Geflügels, des Fischs
und der Schalentiere
zu öffnen, sodass
die Marinade und die
Gewürze besser absorbiert
werden, und das Essen
geschmackvoller wird.
Sauerstoff und
Feuchtigkeit in der
Umgebungsluft reduzieren
den Geschmack,
den Nährstoffgehalt
und die Struktur des
Essens, weswegen
es wichtig ist einen
qualitativ hochwertigen
Vakuum-Versiegeler zu
verwenden, um Luft und
Feuchtigkeit aus dem
Beutel zu entfernen und
so zu gewährleisten,
dass das Essen optimal
vakuumverpackt wird.
3. Zubereitungs-
Sobald das Wasser im
Topf die erforderliche
Temperatur erreicht hat,
sollten die Vakuumbeutel
mit dem Essen vorsichtig
in das Wasser gelegt
werden. Achten Sie
darauf, dass die Beutel
vollständig unter Wasser
sind, und dass das Wasser
um die Beutel zirkulieren
kann, damit das Essen
gleichmäßig gegart wird.
94


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