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Cuisson sous-vide
100
Les valeurs qui figurent dans les tableaux sont données à titre indicatif. De manière
générale, nous vous conseillons de commencer par un temps de cuisson plus
court Vous pourrez prolonger la cuisson si nécessaire. Le temps de cuisson ne dé-
bute que lorsque la température réglée est atteinte.
Aliments A ajouter avant cuis-
son
[°C] [min]
Sucre Sel
Poissons
Filet de cabillaud, 2,5cm d'épaisseur x 54 35
Filet de saumon, 2 à 3cm d'épaisseur x 52 30
Filet de lotte x 62 18
Filet de sandre, 2cm d'épaisseur x 55 30
Légumes
Chou-fleur (fleurs), moyen à gros x 85 40
Potimarron, tranché x 85 15
Chou rave, tranches x 85 30
Asperges blanches, entières x x 85 22–27
Patates douces, en tranches x 85 18
Fruits
Ananas, en rondelles x 85 75
Pommes, en lamelles x 80 20
Bananes fressinettes, entières 62 10
Pêches, coupées en 2 x 62 25–30
Rhubarbe, en bâtonnets 75 13
Quetsches, coupées en 2 x 70 10–12
Divers
Haricots blancs, ramollis (proportion hari-
cots:liquide de 1:2)
x 90 240
Crevettes, décortiquées et déveinées x 56 19–21
Oeuf de poule 65–66 60
Coquilles Saint-Jacques, détachées 52 25
Echalote, entière x x 85 45–60
Température, Temps de cuisson
100


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