Always preheat the cooking space before you put food in. Unless otherwise stated, use portions of approx. 200 g per vacuum bag. Cooking time can vary slightly depending on the quality and maturity of product.
Remarks: Peel, vacuum-seal with a little stock (water, lemon juice, salt) and olive oil (weak vacuum, approx. 0.4–0.6 bar), cook, then serve immediately or chill in iced water.
Tip: Note when local asparagus are in season, as it makes all the difference if asparagus is freshly picked.
Remarks: Marinate bottoms with a little oil and spices, vacuum-seal (full vacuum, approx. 0.8–0.9 bar), then chill in iced water.
Tip: Immediately after preparing the artichoke bottoms, always place them into water with lemon juice, otherwise they turn black. If desired, place a few slices of lemon in the vacuum bag with the artichokes. In combination with herbs, this makes for a wonderfully fresh taste.
Remarks: Finely slice fennel crosswise, marinate in herbs, oil and spices, vacuum-seal (full vacuum, approx. 0.8–0.9 bar).
Tip: A salad of finely chopped fresh fennel always goes well with cooked fennel: season the thin slices with olive oil, white wine vinegar, salt and pepper.
Remarks: Vacuum-seal single leaves with oil (weak vacuum, approx. 0.4–0.6 bar), then serve immediately or chill in iced water.
Tip: When preparing, break off the leaves by pulling downwards. Besides oil, orange juice and orange zest can be vacuum-sealed in too.
Black Salsify (Scorzonera)
Remarks: Marinate prepared chunks of black salsify in oil and spices and vacuum-seal (full vacuum, approx. 0.8–0.9 bar), then serve immediately or chill in iced water.
Tip: Vacuum-seal the black salsify in a “herb infused milk”. This prevents the cream-coloured flesh from turning black, and allows the herb (e.g. lemon thyme) to infuse it with a delicate aroma.