Sous Vide Cooking

Archive for June, 2009

Pork ribs 24 hours sous vide cooking with SousVideMagic 1500B

by on Jun.29, 2009, under Equipments & Accessories

sous-vide-cooking-org-cookery-equipment-sousvidemagic-fresh-meal-porc-ribs

Yesterday I bought in supermarket pork ribs and found interesting 24 hours pork ribs cooking recipes on internet. As soon as my girl friend came back home I share with her my excitment doing a 24 hours cooking experiment! Unfortunately I was brought down to earth since my girl friend said she was scarred the SousVideMagic could burn during our sleep! I tried to explain that thousands of people experimented 24 hours sous vide cooking recipes and that Fresh Meal Solution appliance was reliable…but she didn’t see reason.

On the other hand she is a bit right. The risk of fire is expressly underlined in Fresh Meal Solutions’ manual when the thermometer probe is taken off the rice cooker or is out of work.  This point is a major drawback of SousVideMagic equipment, no float switch (in case all water evaporated) or excess temperature protection is available. These kinds of protections are usually provided in thermal or immersion circulators.

Hooo come on….I want to try anyway! Do i have to do sous vide cooking on the sly? Will this blog lead me to a divorce ;-) ?

Jean-françois

12 Comments :, , , , , , , , , , , more...

Addélice, a new Immersion Circulator Manufacturer entering the sous vide cooking market?

by on Jun.24, 2009, under Equipments & Accessories

sous-vide-cooking-org-cookery-equipment-immersion-circulator-thermal-circulator-addelice-2
Such information is so rare on the sous vide cooking “planet” that it mustn’t go unnoticed.

Immersion circulator manufacturer are historically laboratories equipment suppliers. Some of these suppliers have slightly adapted their thermal circulators to comply with sous vide cooking needs (refer to Molecularcuisine.org list and price comparison of immersion circulators). It is true that no cook need a machine that can heat above 100°C (212°F) as only water should be used for sous vide cookery. Some immersion circulators can even heat liquids at 200 or 300°C (392-572°F)!
Nevertheless the design of these machines dates back to the eighties and lab equipment manufacturers still have the “monopoly” of the sous vide cooking market.

It seems things are changing and, if the information is true, a new supplier enters the small club of sous vide cooking manufacturers. Contrary to some companies that only relabelled others products, Addélice seems to have designed its own immersion circulator. Addélice internet site is not very talkative
sous-vide-cooking-org-cookery-equipment-immersion-circulator-thermal-circulator-addelicebut indicates that their immersion circulator is a pure product from Addélice and will be price competitive. Addélice immersion circulator should be released mid August.

Wait and see…

Jean-François

2 Comments :, , , , , , , , more...

Julabo EC Immersion Circulator to be borrowed in summer holidays

by on Jun.20, 2009, under Equipments & Accessories

I put a little announcement on the French part of Molecularcuisine.org forum to know if someone could sell for a good price an old immersion circulator.
I received a very friendly answer from a University professor, a cooking freak, who is ok to borrow me a Julabo EC during summer holidays. He confirmed this immersion circulator was used to cultivate algae stuff. He said the appliance is safe.

I feel very lucky and thankful to this person that I unfortunately can’t name as he told me to be very discreet (he is not really allowed to borrow me this immersion circulator). 

See you in some weeks with my new toy!

Leave a Comment :, , , , , , , , more...

Cooking Salmon and asparagus sous vide (Viktor Stampfer recipe + SousVideMagic 1500B of Fresh Meal Solutions)

by on Jun.19, 2009, under Equipments & Accessories, Recipes

I tried a recipe of Victor Stampfer (and also simplified it ;-) ) called “Sockey salmon with asparagus salad and black morels”.
I didn’t have morels therefore I just cooked salmon and asparagus.

Viktor’s Stampfer’s book indicates:

  • for the salmon:  54°C core temperature (129.2°F) for 10 minutes with a water bath at 56°C (138.2F). I don’t have a digital internal probe to take the core temperature of the salmon. Therefore I raised the global cooking time at 14 minutes.
  • for asparagus: 82°C (179.6F) for 45 minutes.

I cooked sous vide these 2 ingredients with my new equipment: the SousVideMagic 1500B of Fresh Meal Solution. So far I am very happy with this equipment which works very very well.

The salmon was fantastic! It was looking a bit raw but in fact it was cooked. The salmon kept all its juicy texture. I loved it. I only regret that I didn’t take the time to put the salmon 2 minutes in the oven so that the appearance would not look white on the outside of the salmon (see the picture below).

sous-vide-cooking-org-cookery-equipment-sousvidemagic-fresh-meal-solutions-salmon-1sous-vide-cooking-org-cookery-equipment-sousvidemagic-fresh-meal-solutions-salmon-2

I had more problem with the asparagus that I didn’t succeed to cook sous vide at the temperatures recommended by Viktor Stampfer.
45 minutes was not enough to cook the asparagus. I had to wait approx 1:20 to get them cooked at 82°C (179.6F). I really don’t know what happened. Could anybody give me a hint? Anyway, after 1:20 the asparagus was good but I can’t say that I ate something unusual.

sous-vide-cooking-org-cookery-equipment-sousvidemagic-fresh-meal-solutions-asparagus-1sous-vide-cooking-org-cookery-equipment-sousvidemagic-fresh-meal-solutions-asparagus-2

Jean-François

9 Comments :, , , , , , , , , , , more...

Sous vide cookery – Time and accurate temperature while cooking fish sous vide

by on Jun.15, 2009, under Time and Accurate Temperature

I thought it would be interesting to update the information available to me about cooking fish sous vide, especially since I had the opportunity to have a look to Heiko Antoniewicz’s book called “Werwegen Kochen” which means “Daring Cooking” in German.

The first table is a compilation of Viktor Stampfer’s recipes about cooking fish and ICC Roner Compact manual cooking information. The tables indicate both the core temperature of the fish and the cooking time at this temperature.

The second table illustrates the different core temperatures (not available for Heiko Antoniewicz) and cooking times chosen for the same fish by different cooks.

Table 1

  Weight Core °C Water bath °C Core Cooking Time (min.)* Comments
Viktor Stampfer          
Alaska Halibut 720 g 54 56 8  
Skate wings 2 fillets 54 56 25  
Stuffed octopus 2.5 Kg 66 85 36 hours chille 24 hours before serving
ICC Roner Manual          
Mackerel   43 43 8 to be served immediately
Sea Bass   50 60 15 to be grilled 2 min
Monkfish   48 60 12 to the furnace for some secondes
Ray   50 55 10 to be served immediately
Heiko Antoniewicz          
Dover Sole     62 14 roast in butter for 2 min
Haddock     56 15 blow torch to scruch the skin
Carp     56 10 under grill or salamander for 1 min
Sturgeon     56 14 blow torch

(*) If core temp. available otherwise cooking time at water bath temp.

Table 2

  Cook name Core °C Water bath °C Core Cooking Time (min.)* Comments
Tuna ICC Roner manual 38 50 11 to be grilled 2 min
Tuna Viktor Stampfer 54 56 20 Each piece should be 4-5 cm by 12 cm
Cod fish ICC Roner manual 38-40 50 12 to be served immediately
Cod fish Viktor Stampfer 54 56 10  
Cod fish Heiko Antoniewicz   56 15 under salamander or oven for 2 min
Salmon ICC Roner manual 38 50 12 to be served immediately
Salmon Viktor Stampfer 54 56 10  
Turbot Viktor Stampfer 54 56 8 to the furnace for some secondes
Turbot Heiko Antoniewicz   56 12 fry in butter

(*) If core temp. available otherwise cooking time at water bath temp.

Jean-François

4 Comments :, , , , , , , , , , , , , , , , , , , , , , , more...

Looking for something?

Use the form below to search the site:

Still not finding what you're looking for? Drop a comment on a post or contact us so we can take care of it!

Visit our friends!

A few highly recommended friends...