Manual Steba SV60 (page 57 of 72) (English, German, Dutch, Danish, French, Swedish)

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Tipps från Steba

Ifall man lägger flera påsar med olika tillagnigstider och olika köttbitar i vattenba-

det, ska dessa markeras innan. Man kan tillaga kött vid 62 grader i behållaren och

evetuellt ta ut det vid behov, utan att köttet förändras.

Fler tillagningsalternativ

Hållbar matlagning: Efter avslutad tillagning, skölj köttet genast med iskallt vat-

ten. Därefter kan det bevaras i kylskåp i flera dagar (7°C kylskåpstemperatur = 5

dagar, 5°C kylskåpstemperatur = 10 dagar) utan kvalitetsförlust. Köttet kan även

bevaras i frys.

För att tina den vakuumerade maten, placera påsen i apparaten och sätt tempera-

turen på 55 ˚C. Ta ut maten ur påsen när den är upptinad, stek den och konsumera

omedelbart.

Omedelbar konsumtion: Självklart kan man äta köttet direkt efter Sous Vide til-

lagningen utan kylning eller genom att steka den färdiga maten under ca. 1 minut

på var sida i en väldigt het stekpanna. Desto kortare du steker en köttbit, desto saf-

tigare blir det. En annan möjlighet är att pensla köttet med olja och att flambera det

kort. Innan köttet skärs, låt det ligga i ca. 2 minuter.

Omvänd matlagning: Om man vakuumerar rått kött som man har stekt väldigt

kort och kryddat, kommer köttet att vara färdigt för konsumtion efter Sous Vide til-

lagning. Man kan även förbereda en rödvin-balsamiko fond som man lägger köttet

i och som man sedan vakuumerar och tillagar i Sous Vide beredaren.

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Steba SV60 Manual

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