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Videre forarbejdning
Behandling: Efter tillberedningen afkøles kødet straks i isvand.
Derefter kan det opbevares i køleskabet i flere dage (7° C køleskabstemperatur = 5
dage, 5° C køleskabstemperatur = 10 dage) uden tab af kvalitet eller det kan fryses
ned i fryseren.
Til optøningen lægger man det vakuumpakkede levnedsmiddel i apparatet ved ca.
55° C. Maden optøs i posen.
Derefter tages maden ud af posen, spises straks eller lynsteges.
Spises straks: Man kan selvfølgelig også spise kødet straks efter SousVide-tilbered-
ningen uden forudgående afkøling, eller man kan lynstege det på en meget varm
pande i lidt solsikkeolie i maks. 1 minut på hver side. Jo kortere tid kødet steges,
desto mere saft bliver i kødet. Det er også muligt at pensle kødet med olie og brune
det med en butangasbrænder.
Inden kødet skæres ud, lader man det hvile i ca. 2 minutter.
Baglæns-mørning: Hvis man bruner det rå kød, krydrer det og vakuum-behandler
kødet inden det
SousVide-rnes, er kødet straks klart til at blive spist.
Man kan også tilberede en krydret rødvin-balsamico-fond, tiltte kødet, vakuumbe-
handle det og SousVide-mørne det.
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