Panasonic Dmc-zs3 Vs Flip

vacuum cooking. (RECIPES)

Due to the past days I received several emails asking for recipes recipes vacuum and since in the blog statistics I've found many people come up here looking at Google vacuum recipes, I thought it would be interesting to publish some recipes, and what better for it to start with a fish. This recipe is quite simple to prepare and also a good example of the incredible textures and the exact point of cooking the fish can get following this technique.

JUICY SALMON WITH PINEAPPLE, VIEIRA AND MANGO SAUCE WITH VODKA.

COOKING DATA

Rations 4

bag size packaging. 25x35

Middle cooking. Oven temperature steam or water bath controlled

TA 75 º

TC 62 º

VACACIO %. 100%

Approximate. 30 minutes

I NGREDIENTES FOR FOUR PEOPLE

4 salmon fillets about 180 Gr every few skinless and boneless

4 slices of pineapple in syrup

4 Scallops coral clean without

0.4 liters of mango puree Boiron

0.1 Liter of Vodka

0.05 liters of olive oil

2. Pink Peppercorn Gr

Sal

For the sauce .

termomix Emulsify in mango puree with vodka, salt and olive oil, when emulsified add balls of pink pepper and mix with stick. Book cold.

Seal or grilled scallops in hot pan for 30 seconds on each side and reserve.

Place loin on top of each salmon slice of pineapple and into the hole of the pineapple slice of scallop sealed. Pour into the packaging bags and divide the sauce among four bags and vacuum packed.

Cook in oven or Roner vapor at 75 ° room temperature, until the heart of product reaches 62 º. If you do not have a thermometer with a hypodermic needle probes to control the temperature at heart can take a cooking time approximately 30 minutes.

Open vacuum bags and place the salmon in the supreme place plates, Napar with mango sauce and garnish with a bouquet of fresh fruit, slices of mango, blueberries, phisalis, and slices of kiwi.

Now suppose that this is the second course of a banquet for a catering we have to serve outside of our establishment. In this case we can make cooking along the lines indicated above, it hurtling finished temperature. (Remember fall below 62 º to 10 º in less than 90 minutes) and store in refrigerator at 3 °. If the process has been completed successfully and hygienic measures for the development were correct we can give an expiry date of 21 days

The feast day would have to be moved only stock to respecting venue during transport, the storage temperature does not exceed 3 º. Regenerate in the bags in a water bath at 74 ° with respect to the heart of product does not exceed 60 º. As can be seen at the time of emplatado everything is reduced to a simple assembly work.