![\"Tyhji\u00f6pakkauslaite](\"https:\/\/lifesimplified.gorenje.com\/wp-content\/uploads\/2017\/11\/vakuumpakker-og-poser.jpg-520x347.webp\")
Tarvitset n\u00e4it\u00e4 ennen kuin voit aloittaa<\/h2>\n- \n
- Uuden Gorenjen h\u00f6yryuunisi<\/li>\n
- Tyhji\u00f6pakkauslaitteen ja pusseja<\/li>\n
- Laadukkaita raaka-aineita, kuten esimerkiksi lihaa, kalaa, kasviksia tai hedelmi\u00e4<\/li>\n<\/ul>\n
N\u00e4in helppoa se on<\/h2>\n
- \n
- Puhdista ja paloittele liha\/kasvikset\/kala\/ hedelm\u00e4t. Leikkaa lihasta n\u00e4kyv\u00e4 rasva pois, ja mausta raaka-aineet suolalla, yrteill\u00e4, marinadilla jne. HUOM.! \u00c4l\u00e4 mausta liikaa, sill\u00e4 ruoan mausta tulee vahvempi kuin tavanomaisessa uunissa tai keitett\u00e4ess\u00e4.<\/li>\n
- Laita raaka-aineet l\u00e4mm\u00f6nkest\u00e4v\u00e4\u00e4n pussiin, ja sulje pussi tyhji\u00f6pakkauslaitteella. Pussin sulkemiskohdassa ei saa olla nestett\u00e4, sill\u00e4 muuten pussia ei voi sulkea riitt\u00e4v\u00e4n tiiviisti. Valitse \u201dmoist\u201d-toiminto kosteille raakaaineille tai ruokiin, joihin lis\u00e4t\u00e4\u00e4n nestett\u00e4. Valitse \u201cnormal pressure\u201d-toiminto raakaaineille, joita ei saa puristaa kasaan.<\/li>\n
- S\u00e4\u00e4d\u00e4 l\u00e4mp\u00f6tila sen mukaan, millaisia raaka-aineita kypsenn\u00e4t. Uudessa Gorenjen h\u00f6yryuunissa voit s\u00e4\u00e4t\u00e4\u00e4 l\u00e4mp\u00f6tilan yhden asteen tarkkuudella, joten sit\u00e4 voidaan k\u00e4ytt\u00e4\u00e4 ruoanlaittoon sous vide- menetelm\u00e4ll\u00e4, jossa ruoka kypsennet\u00e4\u00e4n tarkoin m\u00e4\u00e4ritetyss\u00e4 l\u00e4mp\u00f6tilassa m\u00e4\u00e4r\u00e4tyn ajan. Seuraavalla sivulla annamme vinkkej\u00e4 eri raaka-aineille sopivista l\u00e4mp\u00f6tiloista ja valmistusajoista.<\/li>\n
- Liha tulee paistaa lyhyesti kuumalla paistinpannulla tai grilliss\u00e4 tyhji\u00f6kypsennyksen j\u00e4lkeen, jotta se saa rapean paistopinnan.<\/li>\n<\/ol>\n
![\"Uuni](\"https:\/\/lifesimplified.gorenje.com\/wp-content\/uploads\/2017\/11\/ovn-og-vakuumpakkede-raavarer2.jpg-520x347.webp\")
<\/p>\nVinkkej\u00e4 sous vide -menetelm\u00e4n k\u00e4ytt\u00f6\u00f6n<\/h2>\n
Valmista liha viikonloppuna tyhji\u00f6kypsent\u00e4m\u00e4ll\u00e4, kun sinulla on hyvin aikaa*. Nosta tyhji\u00f6kypsennetty liha j\u00e4\u00e4kaappiin odottamaan tarjoilua (s\u00e4ilyy jopa viikon ajan): Valmistat 10 minuutissa nopean iltaruoan, sill\u00e4 sinun tarvitsee vain l\u00e4mmitt\u00e4\u00e4 liha h\u00f6yryll\u00e4, ja sen j\u00e4lkeen paistaa se lyhyesti pannulla rapean pinnan saavuttamiseksi.<\/p>\n
Nakit<\/h3>\n
Keit\u00e4 nakkeja lasten syntym\u00e4p\u00e4iv\u00e4juhliin tyhji\u00f6kypsent\u00e4m\u00e4ll\u00e4 \u2013 nakeille riitt\u00e4\u00e4 kuusi minuuttia 90 oC:ssa. Et tarvitse isoja kattiloita t\u00e4ynn\u00e4 kiehuvaa vett\u00e4.<\/p>\n
Pidenn\u00e4 s\u00e4ilymisaikaa<\/h3>\n
Pidenn\u00e4 elintarvikkeiden s\u00e4ilymisaikaa tyhji\u00f6pakkauksen avulla. Ison juuston voi leikata pienempiin paloihin. Kahvipavut voi tyhji\u00f6pakata pident\u00e4en niiden s\u00e4ilymisaikaa ilman, ett\u00e4 niiden maku- ja tuoksuaineet k\u00e4rsiv\u00e4t.<\/p>\n
Kypsennys sous vide -menetelm\u00e4ll\u00e4<\/h3>\n
Sous vide -menetelm\u00e4 perustuu ruoan kypsent\u00e4miseen tarkasti m\u00e4\u00e4ritetyss\u00e4, usein alhaisessa l\u00e4mp\u00f6tilassa kauan aikaa. Tyhji\u00f6pakkaus suojaa raaka-aineita ja vahvistaa makua. Kaikki raaka-aineet maustetaan ja pakataan tyhji\u00f6pussiin, ja lopuksi pussi suljetaan. Pussi asetetaan rei\u00e4lliseen h\u00f6yrytysastiaan, joka sijoitetaan h\u00f6yryuuniin halutulle paistotasolle.<\/p>\n
*Huolehdi hyv\u00e4st\u00e4 keitti\u00f6hygieniasta ja v\u00e4himm\u00e4isl\u00e4mp\u00f6tilasta riippuen lihatyypist\u00e4.<\/p>\n
Kypsennys sous vide -menetelm\u00e4ll\u00e4<\/h2>\n
Sous vide -menetelm\u00e4 perustuu ruoan kypsent\u00e4miseen tarkasti m\u00e4\u00e4ritetyss\u00e4, usein alhaisessa l\u00e4mp\u00f6tilassa kauan aikaa. Tyhji\u00f6pakkaus suojaa raaka-aineita ja vahvistaa makua. Kaikki raaka-aineet maustetaan ja pakataan tyhji\u00f6pussiin, ja lopuksi pussi suljetaan. Pussi asetetaan rei\u00e4lliseen h\u00f6yrytysastiaan, joka sijoitetaan h\u00f6yryuuniin halutulle paistotasolle.<\/p>\n
On makuasia, tykk\u00e4\u00e4k\u00f6 raa\u00b4asta, puolikyps\u00e4st\u00e4, vai kyps\u00e4st\u00e4 lihasta. P\u00e4\u00e4periaate on, ett\u00e4 kaikenlaisen lihan, kalan ja \u00e4yri\u00e4isten sis\u00e4l\u00e4mp\u00f6tila raa\u00b4alla on noin 50 astetta, puolikyps\u00e4ll\u00e4 noin 60 astetta ja kyps\u00e4ll\u00e4 noin 70 astetta. Kokeile ja l\u00f6yd\u00e4 oma suosikkisi.<\/p>\n
\n\n
\n LIHA<\/strong><\/td>\n M\u00c4\u00c4R\u00c4<\/strong><\/td>\n L\u00c4MP\u00d6TILA<\/strong><\/td>\n VALMISTUSAIKA<\/strong><\/td>\n<\/tr>\n \n Kassler<\/td>\n 500 g<\/td>\n 70 \u00b0C<\/td>\n 140 min<\/td>\n<\/tr>\n \n Paisti<\/td>\n 600 g<\/td>\n 60 \u00b0C<\/td>\n 140 min<\/td>\n<\/tr>\n \n Kananrinta<\/td>\n 500 g<\/td>\n 70 \u00b0C<\/td>\n 100 min<\/td>\n<\/tr>\n \n Ankanrinta<\/td>\n 2 stk<\/td>\n 58 \u00b0C<\/td>\n 180 min<\/td>\n<\/tr>\n \n Lammas<\/td>\n 600 g<\/td>\n 65 \u00b0C<\/td>\n 130 min<\/td>\n<\/tr>\n \n Kalafilee<\/td>\n 500 g<\/td>\n 70 \u00b0C<\/td>\n 30 min<\/td>\n<\/tr>\n \n Lohi<\/td>\n 500 g<\/td>\n 55 \u00b0C<\/td>\n 20-25 min<\/td>\n<\/tr>\n \n Katkaravut<\/td>\n 700 g<\/td>\n 75 \u00b0C<\/td>\n 25 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n \n\n
\n KASVIKSET<\/strong><\/td>\n M\u00c4\u00c4R\u00c4<\/strong><\/td>\n L\u00c4MP\u00d6TILA<\/strong><\/td>\n VALMISTUSAIKA<\/strong><\/td>\n<\/tr>\n \n Perunat<\/td>\n 500 g<\/td>\n 85 \u00b0C<\/td>\n 50-80 min<\/td>\n<\/tr>\n \n Parsa<\/td>\n 500 g<\/td>\n 85 \u00b0C<\/td>\n 15-25 min<\/td>\n<\/tr>\n \n Munakoiso<\/td>\n 500 g<\/td>\n 85 \u00b0C<\/td>\n 35-45 min<\/td>\n<\/tr>\n \n Parsakaali<\/td>\n 500 g<\/td>\n 85 \u00b0C<\/td>\n 15-25 min<\/td>\n<\/tr>\n \n Porkkanat – kokonaiset<\/td>\n 500 g<\/td>\n 85 \u00b0C<\/td>\n 30-40 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n <\/p>\n","protected":false},"excerpt":{"rendered":"
Sous vide on ranskaksi \u201dpaineen alla\u201d ja tarkoittaa sit\u00e4, ett\u00e4 raaka-aineet pakataan ilmatiiviiseen pussiin ja kypsennet\u00e4\u00e4n h\u00f6yryn avulla. Monet olettavat sous vide -menetelm\u00e4n soveltuvan vain ammattikokeille ja intohimoisille ruokaharrastajille, jotka valmistavat gourmet-aterioita, mutta tosi asiassa sous vide sopii erinomaisesti my\u00f6s kotik\u00e4ytt\u00f6\u00f6n. Ruoanlaitto on helppoa, sill\u00e4 raaka-aineet voidaan k\u00e4sitell\u00e4 etuk\u00e4teen ja laittaa j\u00e4\u00e4kaappiin odottamaan k\u00e4ytt\u00f6\u00e4*. T\u00e4m\u00e4n…<\/p>\n","protected":false},"author":1,"featured_media":40224,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6850],"tags":[7464,7267,7346,7231],"class_list":["post-43569","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ruoka","tag-advice-fi","tag-baking-dk-fi","tag-cooking-fi","tag-sous-vide-fi","has-post-video"],"yoast_head":"\n
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