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13 Fish As fish proteins denature even at low temperatures, fish can be cooked at a temperature range between 45 and 65 °C. Unlike meat, however, the cooking temperature for fish is often set to a higher level than the required core temperature, and the product is then removed before this temperature is reached as the texture of fish is more sensitive than that of meat. Vegetables Vegetables should be cooked at temperatures between 65 and 90 °C, as the cellulose and pectin-based cell structure only starts to break down at higher temperatures. Green vegetables such as asparagus are less suitable for sous- vide cooking. If they have been vacuum-sealed fresh, they tend to take on a yellow-brown colour during cooking and develop an unpleasant aftertaste. Green vegetables, or vegetables containing a large amount of bitter substances – such as cabbage – should therefore be blanched and then chilled in ice water first. Meat Meat requires temperatures between 55 and 70 °C. The structure of the meat and the amount of connective tissue it contains will determine the duration and temperature of the cooking process. Meat with short fibres – tenderloin, for example, which is generally roasted for just a short time – only needs a low temperature. Classic stewing cuts, such as leg of lamb, should be cooked at 60 to 65 °C, as the tough collagen in the meat needs to reach this point in order to turn into gelatine. Fruit In the same way as vegetables, fruit maintains its consistency during sous-vide cooking and in some cases even develops a more intense flavour and colour. It should be cooked at temperatures between 60 and 85 °C.