2009 May | Sous Vide Cooking

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

2 Comments :Artichokes, bain marie, Banana, Codfish, Cooking time, core temperature, Equipment, Foie gras, Hake, ICC, Lamb, Mackerel, Monkfish, PID controller, Ray, recipe, Roast beef, Roner, Salmon, Sea Bass, Sous vide Cooker, Sous Vide Cookery, sous vide cooking, Tuna, Veal steak, water bath more...

My first experiment of cooking sous vide with a water bath (bain marie)

by jean-francois on May.31, 2009, under Equipments & Accessories

sous-vide-cooking-org-bain-marie-control-panel1

As you can see the control panel of my water bath is basic with a drainage valve, a switch on/off and a thermostat.

sous-vide-cooking-org-first-experiment-water-bath

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.

sous-vide-cooking-org-first-experiment-2

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.

sous-vide-cooking-org-first-experiment-sear-meat

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.

sous-vide-cooking-org-first-experiment4

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