Sous-vide (vacuum) cooking
63
Food Added in advance
[°C] [min]
Sugar Salt
Fish
Atlantic cod fillet, 2.5 cm thick x 54 35
Salmon fillet, 3 cm thick x 52 30
Monk fish fillet x 62 18
Pikeperch fillet, 2 cm thick x 55 30
Vegetables
Cauliflower florets, medium to
lar
ge
x 85 40
Hokkaido pumpkin, sliced x 85 15
Kohlrabi, sliced x 85 30
White asparagus, whole x x 85 22–27
Sweet potato, sliced x 85 18
Fruit
Pineapple, sliced x 85 75
Apples, sliced x 80 20
Baby bananas, whole 62 10
Peaches, halved x 62 25–30
Rhubarb pieces 75 13
Plums, halved x 70 10–12
Miscellaneous
Beans, white, soaked at a 1:2
r
atio
(beans to liquid)
x 90 240
Prawns, peeled and deveined x 56 19–21
Hen's egg, whole 65–66 60
Scallops, removed from shell 52 25
Shallot, whole x x 85 45–60
Squid tubes 75 330
T
emperature / Cooking duration
To Next Page
Loading...
