Sous vide temperature – Junetina | Moderna Srpska kuhinja

JUNETINA
DEO	NAČIN PRIPREME	DEBLJINA	VREME (u satima)		TEMPERATURA
DEO	NAČIN PRIPREME	DEBLJINA	min	max	TEMPERATURA
OBRAZI		U KOMADU	14	18	72°C
JEZIK		U KOMADU	16	24	72°C
VRAT		U KOMADU	18	24	62°C
PLEĆKA		U KOMADU	18	24	75ºC
PODPLEĆKA		U KOMADU	18	24	78°C
REBRA		U KOMADU	48	72	60°C
FILE	KRVAV(RAW)	20-30 mm30-40 mm	0.15 0.25	0.30	49°C
	SLABO PEČEN (RARE)	20-30 mm30-40 mm40-50 mm50-60 mm 60-70 mm	00.40 01.05 01.45 02.25 02.55	03.30	55°C
	MEDIUM	20-30 mm30-40 mm40-50 mm50-60 mm 60-70 mm	00.45 01.20 02.05 02.50 03.30	04.00	58°C
ROZBRATNA	SLABO PEČENA (RARE)	20-30 mm30-40 mm40-50 mm50-60 mm 60-70 mm	00.40 01.05 01.45 02.25 02.55	3.30	55°C
ROZBRATNA	MEDIUM	20-30 mm30-40 mm40-50 mm50-60 mm 60-70 mm	00.45 01.20 02.05 02.50 03.30	4.40	58°C
RAMSTEK	KRVAV(RAW)	20-30 mm30-40 mm	0.15 0.25	3.30	49°C
	SLABO PEČEN (RARE)	20-30 mm30-40 mm40-50 mm50-60 mm 60-70 mm	00.40 01.05 01.45 02.25 02.55	3.30	55°C
	MEDIUM	20-30 mm30-40 mm40-50 mm50-60 mm 60-70 mm	00.45 01.20 02.05 02.50 03.30	4	58°C
BUT		U KOMADU	30	72	58°C
RIBIĆ		U KOMADU	24	48	72°C