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Temps de cuisson
Le temps de cuisson ne
dépend pas du poids de
l’aliment, mais de son
épaisseur. Le tableau
présenté plus loin dans
les présentes instructions
vous donne un récapitulatif
des températures et des
temps de cuisson avec la
méthode sous vide.
Aliments adaptés pour la
cuisson sous vide
La viande convient
particulièrement à la
cuisson sous vide, car
cette cuisson la rend
plus tendre, plus juteuse
et savoureuse, mais les
légumes et le poisson
peuvent également être
cuits de cette manière.
Nous recommandons la
cuisson sous vide pour les
aliments suivants :
Bœuf, veau, agneau,
porc et gibier
Poulet, dinde et canard
Poissons maigres et
poissons gras, queues
de homard et coquilles
Saint-Jacques
Légumes-racines
comme les pommes de
terre, les carottes, les
panais, les betteraves et
les navets
Légumes croquants
comme les petits pois,
les asperges, le maïs,
les brocolis, le chou-
fleur, les aubergines, les
ognons et les courges
Fruits fermes comme
les pommes et les
poires
112


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