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11.6 Cuisson SousVide :
Légumes
Épluchez les légumes si nécessaire.
Certains légumes peuvent changer de
couleur lorsqu'ils sont épluchés et
cuits dans un sachet sous vide. Pour
de meilleurs résultats, cuisez les
aliments directement après les avoir
préparés.
Pour conserver la couleur des
artichauts, plongez-les dans de l'eau
contenant du jus de citron après les
avoir nettoyés et coupés.
Plat Épaisseur de l'ali‐
ment
Quantité
pour 4 per‐
sonnes (g)
Température
(°C)
Durée
(min)
Posi‐
tions
des
grilles
Asperges
vertes
entières 700 - 800 90 40 - 50 3
Asperges
blanches
entières 700 - 800 90 50 - 60 3
Courgette tranches de 1 cm 700 - 800 90 35 - 40 3
Poireau lamelles ou rondel‐
les
600 - 700 95 40 - 45 3
Aubergine tranches de 1 cm 700 - 800 90 30 - 35 3
Citrouille morceaux de 2 cm
d'épaisseur
700 - 800 90 25 - 30 3
Poivron lamelles ou quar‐
tiers
700 - 800 95 35 - 40 3
Céleri rondelles de 1 cm 700 - 800 95 40 - 45 3
Carottes tranches de 0.5 cm 700 - 800 95 35 - 45 3
Céleri rave tranches de 1 cm 700 - 800 95 45 - 50 3
Fenouil tranches de 1 cm 700 - 800 95 35 - 45 3
Pommes de
terre
tranches de 1 cm 800 - 1000 95 35 - 45 3
Cœurs d'ar‐
tichauts
coupés en quar‐
tiers
400 - 600 95 45 - 55 3
11.7 Cuisson SousVide : Fruits
et sucreries
Épluchez les fruits, retirez-en les
graines et les trognons si nécessaire
Pour conserver la couleur des
pommes et des poires, plongez-les
dans de l'eau contenant du jus de
citron après les avoir nettoyées et
coupées.
Pour de meilleurs résultats, cuisez les
aliments directement après les avoir
préparés.
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