Version 1.0 08/2008
Page 8
Cooking manual Evolino II
Steaming
Various steaming at low temperatures 30 - 98 ° C / 85 - 205° F
The perfect gentle cooking method for all sensitive foods
Meat
Scalding of ham and sausages, especially for butchers but also for
cooks who prepare their own sausages. They obtain top quality by
scalding their home-made sausages at low steam temperatures
between 72° and 80° C.
Fish
Fish is gently cooked in closed GN trays without additional stock.
Poaching delicate fish at temperatures between
75 – 85° C guarantees best results, no falling apart. Tureen dishes set
evenly.
Perfect diced custard – no problem - at about 80 °C.
Dessert
Finely porous to smooth cut.
Desserts like cream caramel (caramel custard) or fruit compotes are
cooked gently and do not overcook at low steam temperatures. All
custards and creams are filled in moulds and covered with foil
afterwards.
Sous vide
Sous vide is high quality production of all kinds of food. But it needs a
high hygienic standard. Visit sous vide courses or invite an instructor!.
See also: "La Cuisine sous-vide"
from: Georges Pralus, France.
Be aware of hygienic regulations!!
Product
Temperature
Hints for production
Meat
Fish
Poultry
Vegetables
Fruits
Side dishes
80 – 98 ° C
70 ° C
70 ° C
90° C
90 ° C
98 ° C
Place the prepared food in special heat resistant Sous-vide
bags.
Vacuum to the maximum, for sensitive products use a
protection gas.
The higher the vacuum – the shorter the cooking time.
Vacuumed food needs to be placed on grids while cooking
