RECOMMENDATIONS
White meat Grilled chicken breast 70°C Vacuum bag Salt before cooking
Stewed chicken 70°C Vacuum bag If there is plenty of sauce, transfer the sauce in a separate bag
Chicken thighs in white wine 70°C Vacuum bag If there is plenty of sauce, transfer the sauce in a separate bag
Cubed turkey in sauce 70°C Vacuum bag If there is plenty of sauce, transfer the sauce in a separate bag
Pork escalopes 70°C Vacuum bag Divide slices of meat into several bags to avoid excessive overlaps
Pork stew 70°C Vacuum bag If there is plenty of sauce, transfer the sauce in a separate bag
Pork fillet with herbs 70°C Vacuum bag Salt before cooking
Stewed sausages 70°C Vacuum bag If there is plenty of sauce, transfer the sauce in a separate bag
Pork shank 70°C Vacuum bag If there is plenty of sauce, transfer the sauce in a separate bag
Stewed veal 70°C Vacuum bag If there is plenty of sauce, transfer the sauce in a separate bag
Roast veal 70°C Vacuum bag Salt before cooking
Veal escalopes 70°C Vacuum bag Salt before cooking
Veal ossobuco 70°C Vacuum bag If there is plenty of sauce, transfer the sauce in a separate bag
Veal shank 70°C Vacuum bag Salt before cooking
Stewed ribs 70°C Vacuum bag Salt before cooking
Red meat Beef stew 70°C Vacuum bag If there is plenty of sauce, transfer the sauce in a separate bag
Braised beef 70°C Vacuum bag If there is plenty of sauce, transfer the sauce in a separate bag
Roast beef 70°C Vacuum bag Season with herbs and reduce salt
Stewed meatballs 70°C Vacuum bag If there is plenty of sauce, transfer the sauce in a separate bag
Pizzaiola style meat 70°C Vacuum bag If there is plenty of sauce, transfer the sauce in a separate bag
Lamb sirloin 70°C Vacuum bag Season with herbs and reduce salt
Roasted lamb leg 70°C Vacuum bag Season with herbs and reduce salt
Stewed lamb 70°C Vacuum bag If there is plenty of sauce, transfer the sauce in a separate bag
Duck breast 70°C Vacuum bag Season with herbs and reduce salt
Duck thigh 70°C Vacuum bag Salt before cooking
Mixed meatloaf 70°C Vacuum bag Season with herbs and reduce salt
White fish Fillet of sea bass, Livornese style 63°C Vacuum bag If there is plenty of sauce, transfer the sauce in a separate bag
Fillet of sea bass in white wine 63°C Vacuum bag If there is plenty of sauce, transfer the sauce in a separate bag
Sea bream in white wine 63°C Vacuum bag If there is plenty of sauce, transfer the sauce in a separate bag
Stewed monkfish 63°C Vacuum bag If there is plenty of sauce, transfer the sauce in a separate bag
Stewed squids 63°C Vacuum bag If there is plenty of sauce, transfer the sauce in a separate bag
whole fish 63°C Vacuum bag Salt before cooking
roast fish 63°C Vacuum bag Salt before cooking
Grilled fish 63°C Vacuum bag Do not put lemon with the fish in the bag, it would become bitter
Grilled squids 63°C Vacuum bag Salt before cooking
Clams Stewed cuttlefish 63°C Vacuum bag If there is plenty of sauce, transfer the sauce in a separate bag
Boiled octopus 63°C Vacuum bag Cook directly in a vacuum bag without adding water
Stewed curled octopus 63°C Vacuum bag If there is plenty of sauce, transfer the sauce in a separate bag
Shellfish Prawns in white wine 70°C Vacuum bag increase the storage temperature (see table)
Prawn sauce 70°C Vacuum bag increase the storage temperature (see table)
Vegetables Cauliflower 63°C Vacuum bag cook with a few drops of vinegar to reduce oxidation
Courgettes stir fried with garlic and parsley 63°C Vacuum bag cook with a few drops of vinegar to reduce oxidation
Mediterranean sweet peppers 63°C Vacuum bag cook with a few drops of vinegar to reduce oxidation
Peppers stir fried with garlic and parsley 63°C Vacuum bag cook with a few drops of vinegar to reduce oxidation
Broccoli 63°C Vacuum bag cook with a few drops of vinegar to reduce oxidation
Artichokes stir fried with garlic and parsley 63°C Vacuum bag cook with a few drops of vinegar to reduce oxidation
Grilled vegetables 63°C Vacuum bag salt before cooking
Roasted pumpkin 63°C Vacuum bag salt before cooking
Vegetables au gratin 63°C Vacuum bag salt before cooking
Stewed peas 63°C Vacuum bag salt before cooking
Boiled legumes 63°C Vacuum bag drain well from the cooking water
Stewed legumes 63°C Vacuum bag If there is plenty of sauce, transfer the sauce in a separate bag
Boiled cereals 63°C Vacuum bag salt before cooking
Couscous 63°C Vacuum bag drain well from the cooking water
First courses Polenta 63°C Vacuum bag cook to a fairly dry consistency before storing
Vegetarian crèpes 63°C Vacuum bag Bag each portion individually to prevent breakage
Cereal pies 63°C Vacuum bag Season with herbs and reduce salt
Bulgur 63°C Vacuum bag Season with herbs and reduce salt
Quinoa 63°C Vacuum bag Season with herbs and reduce salt
Soups Pulses soup 63°C Vacuum container Once the container is filled, add a little oil on the surface to reduce oxidation
Cereal soup 63°C Vacuum container Once the container is filled, add a little oil on the surface to reduce oxidation
Vegetable soup 63°C Vacuum container Once the container is filled, add a little oil on the surface to reduce oxidation
Vegetable cream 63°C Vacuum container Once the container is filled, add a little oil on the surface to reduce oxidation
Cream of legumes 63°C Vacuum container Once the container is filled, add a little oil on the surface to reduce oxidation
Meat broth 70°C Vacuum container Maintain a delicate taste as the flavour will tend to concentrate during storage
Vegetable stock 63°C Vacuum container Maintain a delicate taste as the flavour will tend to concentrate during storage
Fruit Baked apples 63°C Vacuum bag Season with spices and cinnamon before baking
Baked pears 63°C Vacuum bag Season with spices and cinnamon before baking
To Next Page
Loading...
Need help?
General
