Sous vide Recipe Book 2018

Fish
As sh proteins denature even at low tempera-
tures, sh can be cooked at a temperature range
between 113 and 149°F (45 and 65°C). Unlike
meat, however, the cooking temperature for sh
is often set to a higher level than the required
core temperature, and the product is then
removed before this temperature is reached.
Fruit
In the same way as vegetables, fruit maintains
its consistency during sous-vide cooking and in
some cases even develops a more intense avor
and color. It should be cooked at temperatures
between 140 and 185°F (60 and 85°C).
Vegetables
Vegetables should be cooked at temperatures
between 149 and 194°F (45 and 90°C), as the
cellulose and pectin-based cell structure only
starts to break down at higher temperatures.
Green vegetables such as asparagus are less
suitable for sous-vide cooking. If they have been
vacuum-sealed fresh, they tend to take on a yel-
low-brown colour during cooking and develop
an unpleasant aftertaste. Green vegetables, or
vegetables containing a large amount of bitter
substances – such as cabbage – should therefore
be blanched and then chilled in ice water rst.
Meat
Meat requires temperatures between 131 and
158°F (55 and 70°C). The structure of the meat
and the amount of connective tissue it contains
will determine the duration and temperature
of the cooking process. Meat with short bres
– tenderloin, for example, which is generally
roasted for just a short time – only needs a low
temperature. Classic stewing cuts, such as leg of
lamb, should be cooked at 140 to 149°F (60 to
65°C), as the tough collagen in the meat needs
to reach this point in order to turn into gelatine.
A step-by-step guide to sous-vide
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