Handleiding Gaggenau BSP250 (pagina 47 van 56) (Engels)

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en Tables and tips

Sous-vide cooking

Sous-vide cooking is a method of cooking under a

vacuum at low temperatures between 50and 95°C and

in 100% steam.

With this operating mode, no preheating is necessary.

Sous-vide cooking is a gentle, low-fat method of cooking

meat, fish, vegetables and desserts. A vacuum-sealing

machine uses heat to hermetically seal the food in a

special heat-resistant cooking bag.

The protective envelope retains the nutrients and

flavours. The low temperatures and the direct transfer of

heat allow precisely controlled cooking in order to

achieve the desired cooking results. It is almost

impossible to overcook the food.

Portions

Use the portion sizes listed in the cooking table. For

relatively large quantities and items, the cooking time

must be adjusted accordingly.

The portions given for fish, meat and poultry correspond

to a single serving. A portion size sufficient for four

people has been selected for vegetables and desserts.

Rack levels

You can cook on up to two levels. Place the cooking

containers on levels 1and 3to achieve the best cooking

results. When cooking on just one level, use level 2.

Hygiene

mWarning – Health risk!

Sous-vide cooking is a method of cooking at low

temperatures. As a result, it is important that you always

follow the application and hygiene instructions below:

▯Use only fresh, good-quality food.

▯Wash and disinfect your hands. Use disposable

gloves or cooking/grill tongs.

▯Take extra care when preparing critical food, such

as poultry, eggs and fish.

▯Always thoroughly rinse and/or peel fruit and

vegetables.

▯Always keep work surfaces and chopping boards

clean. Use different chopping boards for different

types of food.

▯Maintain the cold chain.Make sure that you only

interrupt it briefly to prepare the food, and then

return the food in its vacuum-sealed bag to the

refrigerator for storage before you cook it.

▯Food is suitable for immediate consumption only.

Once the food is cooked, consume it immediately.

Do not store it after cooking – not even in the

refrigerator.It is not suitable for reheating.

Vacuum-sealing bags

When using the sous-vide cooking method, only use

heat-resistant vacuum-sealing bags designed for this

purpose.

Do not cook the food in the bag you bought it in (e.g.

portions of fish). These bags are not suitable for sous-

vide cooking.

Vacuum-sealing

Use a chamber vacuum-sealing machine that can create

a 99% vacuum to vacuum-seal the food. This is the only

way to achieve even heat transfer and therefore a

perfect cooking result.

Before cooking the food, check whether the vacuum in

the bag is intact. Make sure that:

▯There is no/hardly any air in the vacuum-sealing

bag.

▯The heat-sealed seam is perfectly sealed.

▯There are no holes in the vacuum-sealing bag. You

do not use a core temperature probe.

▯Pieces of meat and fish that have been vacuum-

sealed together are not pressed directly against

one another.

▯As far as possible, you avoid piling up vegetables

and desserts when vacuum-sealing them.

If in doubt, place the food into a new bag and vacuum-

seal it again.

Food should be vacuum-sealed at most one day before it

is cooked. This is the only way to prevent the escape of

gases from the food (e.g. from vegetables) which inhibit

the transfer of heat, or to prevent the texture of the food

from changing, and thus altering how it cooks, as a

result of the vacuum pressure.

Quality of the food

The quality of the cooking result is 100% influenced by

the quality of the ingredients you use. Use only fresh,

top-quality food. This is the only way to guarantee a

consistent cooking result that delivers impeccable

flavour.

Cooking

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-sealing

bag, cook on two levels.

Tables and tips en

Remove the vacuum-sealing bags with care after

cooking as hot water accumulates on the bags. Place

the unperforated cooking container into the cooking

compartment at the level below 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 fish, 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

container

Temperature

in °C

Type of

heating

Cooking

time in mins

Comments

Meat

Entrecôte, rare

(180 g/piece)

Perforated 58 §100 Once the meat is cooked, sear it on a

teppan yaki or grill it briefly at a high tem-

perature on both sides. This gives the

meat a nice crust and the flavours you

would expect from frying, without over-

cooking it.

Entrecôte, medium rare

(180 g/piece)

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/piece) Perforated 58 §70 Once the breast is cooked, fry the skin

side in a hot frying pan until it is crispy.

Foie gras

(300 g/1 round)

Perforated 80 §30 Recipe tip: Prepare the goose liver and

mix it with other ingredients. Roll it in foil

and prick it several times. Vacuum-seal

the round and leave it to chill for several

hours in the refrigerator before cooking

it using the sous-vide method.

Chicken breast

(250 g/piece)

Perforated 65 §60

Fish and seafood

Prawns (125 g) Perforated 60 §30 Recipe tip: Vacuum-seal along with

some olive oil, salt and garlic.

Scallops

(20–50 g each)

Perforated 60 §6–10 The more the scallops weigh, the longer

the chosen cooking time should be.

Cod (140 g/piece) Perforated 59 §25

Gaggenau BSP250 Handleiding

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