EN
15
www.team-cuisine.com
8.3 Recipes
Please find the cooking times in the table or in
your sous-vide cookbook.
Beef tenderloin
1.
Season the meat with a little salt.
2.
Vacuum-seal the meat.
3.
Place the bag into the water bath.
4.
At the end of the program, remove the
meat from the bag and dab it dry with a
paper towel.
5.
Heat butter or oil in a pan, and sear the
fillet briefly on both sides. During sear-
ing, season to taste. Add coarse black
pepper only at the end of the frying pro-
cess.
Roast beef
1.
Season the meat with a little salt.
2.
Vacuum-seal the meat.
3.
Place the bag into the water bath.
4.
At the end of the program, remove the
meat from the bag and dab it dry with a
paper towel.
5.
Heat butter or oil in a pan, and sear the
roast beef briefly on two sides or on all
sides. During searing, season to taste.
Add coarse black pepper only at the end
of the frying process.
This goes particularly well:
•
fried potatoes
•
tartar sauce
Rack of lamb
1.
Press 1-2 cloves of garlic into a little olive
oil.
2.
Add a little salt and pepper to the oil and
mix it all with a fork.
3.
Drag the rack of lamb through the oil,
and place the cutlets individually or next
to one another in the vacuum bag.
4.
Vacuum-seal the meat.
5.
Place the vacuum-sealed meat in the re-
frigerator for approx. 12 hours.
6.
Place the bag into the water bath.
7.
At the end of the program, remove the
meat from the bag and dab it dry with a
paper towel.
8.
Heat olive oil in a pan and sear the lamb
cutlets briefly from both sides, so that
they take on a nice colour.
This goes particularly well:
•
Herb crust (follow-up process in the ov-
en)
•
hot tomatoes
•
fried courgette slices
Mediterranean chicken breast
1.
Take one medium-sized tomato and sev-
eral slices of courgette per vacuum bag.
Cut the tomatoes into small cubes, and
the courgette into thin slices.
2.
Press one clove of garlic.
3.
Mix the tomatoes with the courgette and
the garlic, add a table spoon of olive oil,
and mix it all with a fork.
4.
Salt and pepper the chicken breasts, and
then very briefly and fiercely sear them in
an oiled pan.
5.
Place the chicken breasts individually
into the vacuum bag and then add the
vegetables to the chicken breast.
6.
Vacuum-seal the meat.
7.
Place the bag into the water bath.
8.
At the end of the program, remove the
meat and vegetables from the bag, and
place it directly onto the plate.
This goes particularly well:
•
fresh baguette
•
pasta
