KitchenAid KOSCX 45600 Mode d'emploi télécharger pdf (Page 47)

REPARING AND COOKING MEAT

MEAT (WHOLE JOINT):

• It is advisable to dimension the cut of meat

before cooking.

• Meat can be cooked in the bag without adding

any other ingredients or after traditional salting

and seasoning.

• After vacuum cooking and after removing the

bag, the piece of meat can be browned in a pan

for a few minutes in the traditional way.

• Some meat cuts such as "Roast beef" are

suitable for consumption at refrigeration

temperatures. Cut the meat when it is cold

using a slicing machine and garnish as desired

(oil and pepper or accompanying sauces).

• Some meat cuts, such as "lamb/veal loin" can

also be cooked with the bone. Pay the utmost

attention during preparation so as not to pierce

the bag with the bone.

TEWS:

• For best quality results, always use meat cuts

that are suitable for stewing.

• Use pieces of meat of at least 3 cm each.

Basic recipe:

The following is provided as a simple guideline and

is a basic recipe for all kinds of stews:

250g meat

30g carrots (sliced)

50g potatoes (diced)

80g tomato

Salt and herbs to taste

EAT (STEAKS):

• Steaks (loin, osso buco) can be prepared and

cooked using dry or wet (adding 80 - 100 g

tomato per bag) cooking methods as desired. If

you are preparing lean meats, we suggest you

add cooking liquid in the bag.

• Steak thickness is important for the final cooking

results. If you are cooking fatty meat such as

bacon, the slices may be as much as 2 cm thick.

HINS:

• It is preferable to cook boneless shins to avoid

breaking the bag.

• If you are cooking a large shin (veal), once you

have removed the bone and cut the meat into

pieces, it will probably be necessary to divide it

into several bags.

OULTRY:

• Chicken breasts can be cooked whole, in pieces

or slices. Whichever cut you choose, you can

use dry or wet cooking methods as desired. You

can also stuff the breast by making a pocket and

stuffing it as you please (ham, cheese and a leaf

vegetable).

• Legs may be cooked with the bone or boneless.

Make sure the bones do not have any sharp

edges to avoid breaking the bag.

• After vacuum cooking and after removing the

bag, the piece of meat can be browned or

grilled in a pan for a few minutes in the

traditional way.

REPARING AND COOKING FISH

FILLETS OR SLICES:

• It is preferable to cook fish fillets or slices using

dry cooking methods or with little seasoning.

• When vacuum cooking fillets, choose cuts of the

right consistency (300/400g or more) for best

results.

• After vacuum cooking and after removing the

bag, the fish can be browned or grilled in a pan

for a few minutes in the traditional way.

ISH (WHOLE):

• Carefully clean (scale and gut) the whole fish

before cooking it.

• Remove the head and tail of the fish if the bag is

not large enough to contain the whole fish.

• Cook the fish using dry cooking methods or

adding cooking liquid (e.g. oil, cream, sauce)

according to personal taste.

• After vacuum cooking and after removing the

bag, the fish can be browned or grilled in a pan

for a few minutes in the traditional way.

LAMS:

• Carefully clean the whole clams by removing

skirt, gut and cartilage before cooking them.

• It is advisable to cut large clams, such as

octopus, into pieces. They can be cooked using

dry or wet (tomato, seasoning, sauces) cooking

methods according to personal taste.

• After vacuum cooking and after removing the

bag, the clams can be browned or grilled in a

pan for a few minutes in the traditional way.

• Some segmented forms, such as "sliced octopus

or shortfin squid rings" are suitable for

consumption at refrigeration temperature,

accompanied by potatoes, salad or other

vegetables as desired.

HELLFISH:

• Carefully clean the whole shellfish (remove gut)

before cooking them.

• It is preferable to cook shellfish without shells to

avoid breaking the bag.

Cooking and preparation tips

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KitchenAid KOSCX 45600 Mode d'emploi Page 47

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