Sous Vide Cooking - Melissa 16310224 Bedienungsanleitung

• Crisp vegetables such
as peas, asparagus,
corn, broccoli,
cauliflower, aubergines,
onions and squash
• Hard fruits such as
apples and pears
• Soft fruits such
as mango, plums,
apricots, peaches,
nectarines, papaya and
strawberries

SOUS VIDE COOKING

STEP BY STEP
1. Seasoning
You can marinate the
food or add spices, herbs,
butter or oil before you
seal the vacuum bag.
UK
2. Vacuum sealing
The food must be vacuum
sealed in a bag to remove
air and moisture. This
ensures the foods retain
their natural flavour
and nutritional content.
Vacuum sealing also helps
to open the pores of meat,
poultry, fish and shellfish,
so that the marinade and
spices are absorbed better
and the food is more
flavoursome.
Oxygen and moisture in
the ambient air reduces
the flavour, nutritional
content and structure of
food, and it is therefore
important to use a high-
quality vacuum sealer to
remove air and moisture
before the bag is sealed
to ensure the food is
optimally vacuum packed.
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