Archive for May, 2009
Core temperature and time given by ICC Roner for cooking sous vide
by jean-francois on May.31, 2009, under Equipments & Accessories, Recipes
While checking if the Roner Compact has or not a PID temperature controller I found an interesting information provided by ICC Roner in one of its manual (pages 2 and 3). This document is in Spanish and I hope I did not make any translation mistakes (see the table below). Roner gives some information about the core temperature of some products and the time it should remains at this temperature.
ICC Roner’s information about core temperature and time while sous vide cooking
Weight | Core °C | Water bath °C | Time (min.) | Comments | |
---|---|---|---|---|---|
Tuna | 150 g | 38 | 50 | 11 | to be grilled 2 min |
Codfish | 200 g | 38-40 | 50 | 12 | to be served immediately |
Mackerel | 100 g | 43 | 43 | 8 | to be served immediately |
Sea Bass | 200 g | 45 | 50 | 15 | to be grilled 2 min |
Hake | 200 g | 50 | 60 | 12 | to be served immediately |
Monkfish | 180 g | 48 | 60 | 12 | to the furnace for some secondes |
Ray | 150 g | 50 | 55 | 10 | to be served immediately |
Salmon | 200 g | 38 | 50 | 13 | to be served immediately |
Veal steak | 200 g | 50 | 65 | 15 | to be grilled 2 min |
Foie gras | 300 g | 60 | 65 | 20 | to be grilled 2 min |
Loin of lamb | 200 g | 60 | 65 | 20 | to be grilled 2 min |
Breast of "fattened chicken" | 180 g | 62 | 65 | 20 | to be grilled 2 min |
Roast beef | 350 g | 55 | 65 | 17 | to be grilled 2 min |
Artichokes | 500 g | 90 | 90 | 45 | to be grilled 2 min |
Banana | 100 g | 65 | 65 | 20 | to be served immediately |
I have now the feeling that I have to take an interest in waterproof hypodermic probes…
Anyway, thank to Karl who was right. Roner compact water bath does not contain any PID temperature controller. Therefore the main differences between my basic water bath and a Roner Compact water bath are: a water pump, the heating element of Roner Compact is located in the water, a security water sensor, a temperature probe located directly in the water.
Jean-François
My first experiment of cooking sous vide with a water bath (bain marie)
by jean-francois on May.31, 2009, under Equipments & Accessories
As you can see the control panel of my water bath is basic with a drainage valve, a switch on/off and a thermostat.
Contrary to an expensive water bath such as Roner Compact that costs at least EUR 2,000 my water bath doesn’t have a pump, the heating element is located under the container and is therefore not in direct contact with water. Above all my water bath do not benefit from a temperature controller.
I definitely don’t have the perfect cooker for cooking sous vide but let’s try anyway!
For my first try I took a 500g piece of beef I cooked at 58°C (136.4°F) for 1:30 . Please watch out to food safety and read this information.
It took really long before the water of the water bath reached 58°C (136.4°F), approx. 40 minutes, although I started with warm water. The temperature range was similarly to the one achieved with a halogen stove.
For food safety and flavor purposes (Maillard reaction) I seared the meat some minutes and ate the meat immediately.
The texture of the meat was amazing but a bit to raw for my liking. I think next time I’ll put it a little bit longer, 2 hours for example.
To sum up I would say my first try was a success and I really enjoyed this meat. I think I’ll try a couple of timeS cooking sous vide with this water bath before trying another kind of cooker.
Jean-François