Poultry
Food
Thickness of
food
Amount of
food for 4
persons (g)
Temperature
(°C)
Time (min)
Shelf posi-
tion
Chicken
breast bone-
less
3 cm
750
70
70 - 80
3
Duck breast
boneless
2 cm
900
60
140 - 160
3
Turkey breast
boneless
2 cm
800
70
75 - 85
3
11.5
SousVide Cooking: Fish
and seafood
• Look at the table to prevent
undercooking. Do not use fish
portions of a larger thickness than the
table show.
• Dry the fish fillets with a paper towel
before you put them in a vacuum bag.
• Add a cup of water in the vacuum bag
when you cook the mussels.
Food
Thickness of
food
Amount of
food for 4 per-
sons (g)
Temperature
(°C)
Time
(min)
Shelf
posi-
tion
Sea bream fillet 4 fillets 1 cm
500
70
25
3
Sea bass fillet
4 fillets 1 cm
500
70
25
3
Cod fish
2 fillets 2 cm
650
65
70 - 75
3
Scallops
big size
650
60
100 - 110
3
Mussels with
shell
1000
95
20 - 25
3
Prawns without
shell
big size
500
75
26 - 30
3
Octopus
1000
85
100 - 110
3
Trout fillet
1)
2 fillets 1.5 cm
650
65
55 - 65
3
Salmon fillet
1)
3 cm
800
65
100 - 110
3
1)
To prevent protein leak soak the fish in a 10 % salt solution (100 g salt in 1 litre of water) for 30 min and
dry with a paper towel before you put it in a vacuum bag.
11.6
SousVide Cooking:
Vegetables
• Peel the vegetables where necessary.
• Some vegetables can change their
colour when you peel them and cook
in a vacuum packing. For better
results cook the food immediately
after you prepare it.
• To keep the colour of the artichokes,
put them in water with lemon juice,
after you clean and cut them.
ENGLISH
37
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