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Efter tillagningen
För hållbarhet: Kyl ner köttet i isvatten genast efter pastöriseringen i isvatten.
Därefter ken det förvaras i flera dagar i kylskåp (C temperatur = 5
dagar, 5°C temperatur = 10 dagar) utan kvalitetsrlust eller frysas in i frysbox/fack.
För att tina upp det vakuumerade livsmedlet lägger du det i apparaten på ca 55°C
låter det tina upp i påsen. Ta sedan ur det ur påsen och ät direkt eller stek det kort
på hög värme.
Äta direkt: Man kan naturligtvis även äta köttet direkt efter sous-vide tillagning
utan att kyla ner det eller steka det snabbt i en het panna med lite olja, max. 1 minut
per sida. Ju kortare stektid desto saftigare blir köttet. Man kan även pensla köttet
med olja och bränna av det med en butangasbrännare.
Innan köttet skärs upp bör man låta det vila i ca 2 minuter.
Omvänd tillagning: Om man steker det råa köttet snabbt och sedan kryddar det
innan vakuumeringen är köttet klart att ätas direkt efter sous-vide tillagningen.
Man kan även tillaga en kryddad rödvin-balsamicofond, tillsätta köttet, vakuumera
och sedan tillaga med sous-vide metoden.
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