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Sous-vide
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Wiedererwärmen
Erwärmen Sie Kohlgemüse, z.B. Kohl-
rabi und Blumenkohl, nur in Verbindung
mit einer Soße. Ohne Soße kann dieses
beim Wiedererwärmen einen unange-
nehmen kohligen Beigeschmack und ei-
ne gräulich-bräunliche Farbe entwi-
ckeln.
Lebensmittel mit kurzer Garzeit und
solche, bei denen sich der Gargrad
beim Wiedererwärmen verändert,
z.B.Fisch, sind grundsätzlich nicht
zum Wiedererwärmen geeignet.
Vorbereitung
Legen Sie die gegarten Lebensmittel di-
rekt nach dem Garvorgang für etwa
1Stunde in Eiswasser. Das schnelle
Herunterkühlen verhindert das Nachga-
ren der Lebensmittel. So bleibt der opti-
male Garzustand erhalten.
Lagern Sie die Lebensmittel anschlie-
ßend im Kühlschrank bei maximal 5°C.
Beachten Sie, dass die Qualität der
Lebensmittel abnimmt, je länger sie
gelagert werden.
Wir empfehlen, die Lebensmittel vor
dem Wiedererwärmen nicht länger
als 5Tage im Kühlschrank zu lagern.
Einstellungen
Sous-vide
Temperatur: siehe Tabelle
Zeit: siehe Tabelle
93


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