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Cuisson sous-vide
97
Aliments A ajouter avant
cuisson
[°C] [min]
Sucre Sel
Autres
Haricots blancs, ramollis (pro‐
portion haricots : liquide de
1 : 2)
x 90 240
Crevettes, décortiquées et dé‐
veinées
x 56 19–21
Oeuf de poule 65–66 60
Coquilles Saint-Jacques, dé‐
tachées
52 25
Echalote, entière x x 85 45–60
Température / Temps de cuisson
Aliments A ajouter avant
cuisson
[°C] [min]
Sucre Sel saignant* à point*
Viande
Magret de canard, entier x 66 72 35
Selle d’agneau non désos‐
sée
58 62 50
Beefsteak dans le filet, 4 cm
d'épaisseur
56 61 120
Rumsteck, 2,5 cm d'épais‐
seur
56 120
Filet mignon, entier x 63 67 60
Température / Temps de cuisson
* niveau de cuisson
Le niveau de cuisson "bien cuit" correspond à une température à cœur plus importante que
le niveau de cuisson "à point".
97


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