Bedienungsanleitung Gaggenau BS484 (Seite 46 von 56) (Englisch)

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Preparation

Sous-vide cooking prevents flavours from escaping,

intensifying the food's natural flavour. Please note that

the usual quantities of seasoning and condiments, such

as herbs, spices and garlic, will have a much greater

effect on the flavour. Start off by halving the quantities

you usually use.

If the ingredients are of high quality, it is often sufficient

to enclose them in the bag with just a small knob of

butter and a little salt and pepper. Generally, the fact

that the food's natural flavours intensify during cooking

is sufficient on its own to produce a flavourful cooking

result.

Do not place the vacuum-sealed food items on top of

one another or too close together in the cooking

containers. In order to ensure that the heat is

distributed evenly, the food items should not be

touching. If you have more than one vacuum-pack bag,

cook on two levels.

Remove the vacuum-pack bags with care after cooking

as hot water accumulates on the bags. Place the

unperforated cooking container onto the rack and

underneath the perforated cooking container containing

the hot food.

Dry the outside of the bag, place it into a clean,

unperforated cooking container and cut it open with

scissors.Place all of the food, along with its juices, into

the cooking container.

The food can be finished off as follows once the

sous-vide cooking stage is complete:

Meat: Flash fry at a very high temperature for a few

seconds only on each side. This gives it a nice crust and

the flavours you would expect from frying, without

overcooking it.You can achieve a particularly good

result using a teppan yaki or under the grill. Important:

Dab the meat with a tea towel before placing it into hot

oil, in order to avoid fat spitting out of the pan.

Vegetables: Flash fry in a frying pan or on a teppan yaki

to give them the flavours you would expect from frying.

When frying vegetables like this, it is easy to season

them or mix them with other ingredients without them

cooling down.

Fish: Season and coat with hot butter. Since many types

of fish fall apart easily after cooking using the sous-vide

method, if you wish to flash fry it, this should be done

before the sous-vide cooking stage.

Fry the food for longer if has not been sufficiently well

cooked during the sous-vide cooking stage.

Serve the food on pre-heated plates and, if possible,

with a hot sauce or butter as sous-vide cooking takes

place at relatively low temperatures.

Food Cooking con-

tainer

Temperature

in °C

Heating

function

Cooking

time in

min

Comments

Meat

Entrecôte, rare (180 g each) Perforated 58 § 100 Once the meat is cooked, sear it on a tep-

pan yaki or grill it briefly at a high tempera-

ture on both sides. This gives the meat a

nice crust and the flavours you would

expect from frying, without overcooking it.

Entrecôte, medium rare

(180 g each)

Perforated 63 § 90

Entrecôte, well done

(180 g)

Perforated 70 § 85

Veal topside steaks

(160 g each)

Perforated 60 § 80

Beef steaks, rare

(180 g each)

Perforated 58 § 60

Beef steaks, medium rare

(180 g each)

Perforated 63 § 50

Beef steaks, well done

(180 g each)

Perforated 70 § 45

Pork medallions

(80 g each)

Perforated 63 § 75

Poultry

Duck breast (350 g each) Perforated 58 § 70 Once the breast is cooked, fry the skin side

in a hot frying pan until it is crispy.

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