TEAM CUISINE SOUS-VIDE STICK, Руководство по эксплуатации

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Asparagus
1. Peel and wash the asparagus.
2. Cut off the bottom ends.
3. Salt the asparagus stems.
4. Place the asparagus stems next to one
another in the vacuum bag.
5. Use a knife to spread a little butter on the
asparagus.
6. Vacuum-seal the asparagus.
7. Place the bag into the water bath.
This goes particularly well:
• baby potatoes
• raw ham or a Wiener Schnitzel
• grilled salmon fillet
Carrots for antipasti
1. Peel and wash the carrots.
2. Cut off the bottom ends and then cut the
carrots into slices.
3. Pour a little olive oil into a bowl.
4. Press 1-2 cloves of garlic into the oil.
5. Add a teaspoon of rosemary, a little fen-
nel and a pinch of salt and pepper to the
oil.
6. Stir all ingredients into the oil with a fork.
7. Place the carrot slices into the vacuum
bag.
8. Pour the oil into the vacuum bag.
9. Vacuum-seal the carrots.
10. Leave the bag(s) in the refrigerator over-
night.
11. Place the bag into the water bath.
12. Pour the carrots into a bowl. They can be
enjoyed hot or cold.
This goes particularly well:
• Other antipasti such as marinated olives,
courgette etc.
Salmon
1. Wash the salmon and then dab it dry. If
the fish still has its skin, leave it on. It will
hold the fish together later, and can be
deliciously fried on.
2. Cut one to two slices off a lemon.
3. Repeatedly stab a fork into the pulp of
the lemon.
4. Place the salmon, the slices of lemon, and
1-2 leaves of sage into the vacuum bag.
5. Vacuum-seal the salmon.
6. Place the bag into the water bath.
7. After the end of the program, carefully re-
move the salmon from the bag, using a
spatula (fish slice) if possible.
8. Dab the salmon dry using paper towel.
9. Heat butter or oil in a pan, and sear the
salmon briefly on both sides. During sear-
ing, season to taste.
This goes particularly well:
• Asparagus, green vegetables
• Potatoes
• Horseradish sauce
Tuna (semi-raw)
1. Wash the tuna and then dab it dry. If the
fish still has its skin, leave it on. It will hold
the fish together later, and can be deli-
ciously fried on.
2. Scatter a few grains of sea salt on the tu-
na.
3. Place the tuna into the vacuum bag.
4. Vacuum-seal the tuna.
5. Place the bag into the water bath.
6. After the end of the program, carefully re-
move the tuna from the bag, using a
spatula (fish slice) if possible.
7. Dab the tuna dry using paper towel.
8. Heat butter or oil in a pan, and sear the
tuna briefly on both sides. During sear-
ing, season to taste. Add coarse black
pepper only at the end of the frying pro-
cess.
This goes particularly well:
• Wasabi, soy sauce
• Rice
• Garlic bread