24 hours for marinated langoustines? No, it only takes 5 minutes with the ILVE Star Column! Marinating and cooking at 85°C enhances the flavour and maintains the nutritional properties. A tasty result, cooked but “moist” enough to enjoy a perfect meal.
Clean the langoustines, keeping the head and tail aside and eliminating the central carapace. Gently cut the back to remove the intestinal tract.
Clean and slice the ginger and spring onion. Prepare the marinade in a bowl by putting all the other ingredients and emulsifying with a fork.
Put the langoustines in the vacuum bag, add the marinade and the vegetables and vacuum pack.
Let the langoustines marinate for at least 12 hours (preferably 24) for a traditional marinade; the time can be reduced to 1/4 (6 hours) if you use the vacuum method.
After waiting for the marinade, remove the langoustines from the bag and place them in an ovenproof dish together with the marinade, covered with foil. 15 minutes in the oven at 85°C will be enough for an optimal result – they must be firm but moist for a perfect taste.
If you will not be eating the prawns immediately, put them in the blast chiller immediately (or immerse the bags in a bowl of water and ice) and then store them in the fridge for up to 6 days.
When they are to be used, simply be sure to heat them with steam or water without ever exceeding a cooking temperature of 85°C.
Put the langoustines in the vacuum bag, add the marinade and the vegetables. Place the bag in the drawer and set the “Chef” function by selecting the maximum seal. This way, the time dedicated to marinate will be significantly reduced and we can immediately proceed with the cooking cycle.
Preheat the Ultracombi in “Steam” mode to 85°C, place all the bags on the perforated tray provided and cook for 30 minutes.