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• Shellfish can be prepared and cooked using dry
or wet (70 - 90 g water per bag) cooking
methods as desired.
• For best cooking results, choose shrimps,
prawns (or tiger prawns) from 8 to 13 cm long.
• After vacuum cooking and after removing the
bag, the shellfish can be browned or grilled in a
pan for a few minutes in the traditional way.
P
REPARING AND COOKING ACCOMPANYING SAUCES:
S
AVOURY CREAMS:
• Savoury creams are served as accompaniment
to main dishes or as a dish to be eaten with a
spoon.
Basic recipe:
The following is provided as a simple guideline and
is a basic recipe for many savoury creams:
Cheese fondues:
70g pecorino
70g gorgonzola
70g taleggio
70g cream
In addition to the kinds of cheese mentioned
above, you can use, for example,blue-veined, fresh
or ripened cheese, according to personal taste.
"Cream base" with vegetables:
100g cream
70g other cheese
50 - 100g cubed vegetables (courgettes) or julienne
radicchio
"Cream base" with fish:
70g cream
110g smoked salmon
"Fresh tomato base" with vegetables
170g fresh tomatoes
15g onion
60g aubergine
70g courgettes
40g peppers
15g oil
"Fresh tomato base" with fish
300g fresh tomatos
80g tuna in oil
20g onion
30g oil
P
REPARING AND COOKING VEGETABLES AND
MUSHROOMS:
V
EGETABLES or WHOLE MUSHROOMS:
• Some vegetables are best cooked whole :
courgettes, carrots, beets, asparagus. For best
cooking results, choose carrots and courgettes
with a diameter of at least 3 cm.
V
EGETABLES or MUSHROOMS IN PIECES:
• It is possible to cook all kinds of vegetables in
pieces. Dimension the pieces of vegetables
according to the size of the vegetable or
mushroomand according to their arrangement
in the bag.
• 50 - 100g of water can be added in the bag as
desired. At the end of the cooking cycle, the
content of the bag can be blended and served as
a "cream of vegetable soup".
P
REPARING AND COOKING FRUIT:
F
RUIT (WHOLE and in PIECES):
• It is possible to cook all kinds of fruit in pieces.
Dimension the pieces of fruit according to the
size of the fruit itselfand according to their
arrangement in the bag.
• Some kinds of fruit can also be cooked whole
(apples, pears).
• At the end of the cooking cycle, the content of
the bag can be blended and served as a "fruit
purée".
P
REPARING AND COOKING SWEET CREAMS:
S
WEET CREAMS:
• Sweet creams can be used to garnish desserts
or can be served as spoon desserts.
Basic recipe:
The following is provided as a simple guideline and
is a basic recipe for many sweet creams:
Chocolate /chocolate and cream base:
150g chocolate in pieces (200g if used without
cream)
90g cream
Chocolate and mascarpone base:
100g chocolate in pieces
250g mascarpone
At the end of the cooking process, knead the bag
to mix the ingredients
Crumbled biscuits, hazelnuts (whole or crushed)
and fruit can be added at the end of the cooking
cycle.
Cooking and preparation tips
