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Sous-vide (vacuum) cooking
84
Tips
To reduce preparation times, you can
vacuum food 1–2days before cook-
ing. Store the vacuum sealed food in
the refrigerator at a maximum tem-
perature of 5°C. To maintain quality
and taste, the food must be cooked
after a maximum of 2days.
Freeze liquids such as marinades be-
fore vacuum-sealing to prevent them
from escaping from the bag.
Fold the edges of the vacuum sealing
bag outwards for filling in order to
obtain clean, perfect seams.
If you do not want to eat the food dir-
ectly after cooking, put it in iced wa-
ter to cool down completely. Then
store it at a maximum temperature of
5°C.
In this way, you can maintain quality
and taste while extending the life of
the food.
Exception: Consume poultry imme-
diately after cooking.
After cooking, cut the vacuum sealing
bag on all sides for easier access to
the food.
Briefly fry meat and firm types of fish
(such as salmon) before serving for a
roasted aroma.
Use the brine or marinade of veget-
ables, fish, or meat to make a sauce.
Serve the food on pre-warmed
plates.
84


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