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VRSTA HRANE:
TEMPERATURA
KUHANJA
ČAS KUHANJA
DEBELINA
GOVEDINA & JAGNJETINA
Mehko meso
Pljučni file, bržola, rostbif, T-
bone, šimbas
Čvrsto meso
Stegno, krogla, pleče, bočnik,
podplečje, jagnjetina
49 °C ali več
49 °C ali več
49 °C ali več
1 do 6 ur
2 do 8 ur
8 do 24 ur
1 2 cm
4 5 cm
4 6 cm
SVINJINA
Prsi
Rebra
Kare, Vrat
File
82 °C
59 °C
56 °C ali več
56 °C ali več
10 do 12 ur
10 do 12 ur
4 do 8 ur
10 do 12 ur
36 cm
23 cm
24 cm
57 cm
PERUTNINA
Piščančje prsi s kostjo
Piščančje prsi brez kosti
Piščančje stegno s kostjo
Piščančje stegno brez kosti
Piščančja krača
Račje prsi
82 °C
64 °C
82 °C
64 °C
82 °C
64 °C
2 do 6 ur
1 do 4 ur
2 do 6 ur
1 do 4 ur
2 do 6 ur
3 do 8 ur
35 cm
35 cm
35 cm
35 cm
57 cm
35 cm
RIBA
Pusta riba
Mastna riba
47 °C ali več
47 °C ali več
1 do 2 uri
1 do 2 uri
35 cm
35 cm
LUPINARJI
Škampi
Jastogov rep
Školjke
60 °C
60 °C
60 °C
1 ura
1 ura
1 ura
24 cm
46 cm
24 cm
ZELENJAVA
Gomolji
Listi in stebla
83 °C ali več
83 °C ali več
1 do 2 uri
1 do 2 uri
15 cm
15 cm
Upoštevajte:
Ekstremno dolg čas kuhanja lahko
spremeni teksturo hrane.
Navedeni časi kuhanja so samo
smernice. Za dosego želenega rezultata
je včasih potrebno dodatno kuhanje.
Pri debelini hrane je mišljena debelina
hrane v vakuumski vrečki brez
prisotnosti zraka.
Tanjši kosi mesa so pripravljeni hitreje.
Namigi in napotki
Z načinom kuhanja sous vide je možno pripraviti
veliko različnih jedi. Različne jedi potrebujejo
različno dolg čas kuhanja. Včasih je potrebnih
nekaj več poskusov, preden ugotovite, kateri čas
kuhanja najbolj ustreza vašemu okusu.
Količina
Količina vode v posodi naj nikoli ne presega
oznake MAX na aparatu. Prepričajte se, da
voda popolnoma prekriva hrano v posodi.
Če želite skrajšati čas, ki je potreben, da voda
doseže želeno temperaturo, napolnite posodo
s toplo (ne vročo) vodo.
Hrana
Način kuhanja sous vide je idealen za pripravo
nekoliko cenejšega in bolj kompaktnega mesa.
Relativno dolg čas kuhanja zmehča to meso in
še poudari njegov okus. Upoštevajte, da so
tanjši kosi mesa pripravljeni hitreje.
5


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