How to warm up
Chicken breast fillet (sous vide)
1. Cooking in water in a bag: Immerse in water at a temperature of 60-65 ° C for 8-10 minutes to heat up.
2. Soup use: Cut the fillet and add to chicken broth, noodle soup or cream of vegetable soup.
3. Cold use: Chilled chicken fillet can be used in salads or sandwiches.
4. On the grill: Fry the fillet on the grill for 2-3 minutes on each side.
5. In the oven: Bake in the oven at 180 ° C for 8-10 minutes until golden brown.
6. In a frying pan: Fry in a frying pan for 2-3 minutes on each side until golden brown.
Beef ribeye steak (sous vide)
1. Cooking in water in a bag: Heat the vacuum bag with the steak in water at a temperature of 60-65 ° C for 10-12 minutes.
2. Soup use: Slice the steak thinly and add to soups, for example, to Asian broth (pho).
3. Cold use: Cool the steak, slice thinly and use for sandwiches or as an appetizer.
4. Grill: Grill for 2-3 minutes on each side for an intense crust.
5. In the oven: Bake in the oven at 220 ° C for 5-7 minutes to heat through and crust.
6. In a frying pan: Fry the steak on high heat for 1-2 minutes on each side for browning, adding butter and rosemary.
Beef ribs (sous vide)
1. Cooking in water in a bag: Heat the vacuum bag in water at 60-65°C for 20-25 minutes.
2. Soup use: Cut the finished rib into pieces and add to soup or use for broth.
3. Cold use: Cool the meat and serve as an appetizer, or use it for salads or cold sandwiches.
4. Grill: Grill the ribs for 3-5 minutes on each side until golden brown.
5. In the oven: Bake in the oven at 200°C for 10-15 minutes for a crispy crust.
6. Pan-fry: Pan-fry the ribs for 3-4 minutes on each side, adding butter for a rich flavor.
Pork ribs (sous vide)
1. Cooking in a water bag: Submerge in water at 60-65°C for 15-20 minutes.
2. Soup use: Add sliced ribs to pea or meat soup.
3. Cold use: Chill and serve as an appetizer, in cold sandwiches or salads.
4. Grill: Grill for 4-5 minutes on each side until golden brown.
5. Oven: Bake at 190°C for 10-12 minutes, adding barbecue sauce for flavor.
6. Pan-fry: Fry on high heat for 3-4 minutes on each side for a crispy crust.
Pork belly (sous vide)
1. Cooking in a water bag: Submerge in water at 60-65°C for 15-20 minutes.
2. Soup use: Add sliced ribs to pea or meat soup.
3. Cold use: Chill and serve as an appetizer, in cold sandwiches or salads.
4. Grill: Grill for 4-5 minutes on each side until golden brown.
5. Oven: Bake at 190°C for 10-12 minutes, adding barbecue sauce for flavor.
6. Pan-fry: Fry on high heat for 3-4 minutes on each side for a crispy crust.
Vegetable (sous vide)
1. Cooking in water in a bag: Immerse in water at a temperature of 60-65 ° C for 8-10 minutes to heat up.
2. Soup use: Cut the fillet and add to vegetable broth, noodle soup or cream of vegetable soup.
3. Cold use: Chilled vegetable can be used in salads or sandwiches.
4. On the grill: Fry the vegetable on the grill for 2-3 minutes on each side.
5. In the oven: Bake in the oven at 180 ° C for 8-10 minutes until golden brown.
6. In a frying pan: Fry in a frying pan for 2-3 minutes on each side until golden brown.