Sous vide Recipe Book 2018

Food
 [min]
medium
1
durch
1
Vegetables
Cauliower orets, medium to large
2
185/85 15
Kohlrabi, sliced
2
185/85 10
Fruit
Pineapple, sliced
185/85 10
Other
Beans, white, soaked at a 1:2 ratio
(beans to liquid)
194/90 10
Scallion, whole
185/85 10
Chart for reheating sous-vide-cooked food
 Temperature / Cooking duration
1
The durations apply to vacuum-sealed food
with an initial temperature of approx. 41°F (5°C)
(refrigerator temperature).
2
Reheat only in sauce when cooked.
Cooking charts
19