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Salt:
The Sous-Vide kitchen does an excellent job of enhancing the natural taste of food. To further
refine the taste, the addition of salts is also recommended. For example, you can add meat,
poultry or fish to a simple brine of water, salt and black pepper or syrup, salt, apple juice and
sage.
Marinating:
Marinades are important tools in the sous vide kitchen. Olive oil, sage, lemon thyme, rosemary
and bay leaf are a particularly delicious combination, as are honey, teriyaki, rice wine and bay
leaves, which give every dish a sweet eastern touch.
Spices:
Use a light note for seasoning, as the sous vide method enhances the flavour. Fresh herbs are
best as they provide a fine taste. Dry herbs, on the other hand, are often too concentrated.
The only exception is garlic. A small amount of dried garlic is recommended (also powdered).
5.3
Ideal cooking times & temperatures
Temperature Guide
Meat (beef, lamb, pork):
Rare:
50-54.5°C
Medium rare:
55-60°C
Medium:
60.5-65°C
Medium well:
65.5-68°C
Well done:
68.5-71°C
Pork should always be cooked at a medium temperature of 60,5-65°C and never below 55°C.
Fish (salmon, cod, scallops, prawns)
Rare:
43-49°C
Medium:
49.5-54.5°C
Well done:
55-60°C
Poultry (chicken, duck, turkey)
Rare medium (duck):
55-58°C
Medium (chicken, turkey, breast):
63-66°C
Dark meat (leg):
70-74°C
Fruit & Vegetables
80-88°C
