Archive for July, 2009
I was not really convinced after my first 42 hours sous vide pork ribs trial. The meat was tender but the texture was not as extraordinary as you can read it on some internet comments made by cooks who experimented 42 hours pork ribs.
I therefore decided to cook sous vide pork ribs for 72 hours.
The result was fantastic and, this time, I have to admit the texture of the pork really changed compared to the 42 hours one! The meat was so tender that it was almost falling apart!
I have only one thing to say…just try it!
Their is now a long time that I wanted to cook sous vide salmon with Turbigomme and a probe. Viktor Stampfer book indicates salmon should be cooked 54°C for 10 minutes (core temperature) with a 56°C water bath. In my former experiment I raised the time to 14 minutes, as I didn’t have any equipment to take the core temperature.
This time I purchased Turbigomme on a French site called svdiffusion.com. Turbigomme is a gum made to be glued on a pouch. The gum is supposed to be airtight if you go through with a probe. I bought it 8.85 euros (3 meters) + 10.94 euros shipping costs! I was really mad when I reallized that SVdiffusion cheated on shipping costs. Who can believe that a 110 gr parcel could be sent for 11 euros!
Anyway I have now everything: 4 cm Turbigomme piece, a 3 mm Mastrad probe (I know this is very thick but this is a cheap thermometer – less than 40 euros) , 2 rubbers to fix the Turbigomme in the case the self-adhesive would not be enough and a nice piece of salmon.
I glued the Turbigomme on the pouch, strapped it with rubbers and pierced the all with my 3 mm probe. I didn’t face any issue during this process. The pouch did not look like “loosing vacuum”.
During the cooking process I was doubting if air was not coming inside the pouch as I could see some bubbles appearing. I was feeling more comfortable when I saw the other salmon vacuum pouch I made without Turbigomme was doing the same…
To sum up I would say my experiment was successful. 8 euros Turbigomme (plus shipping costs!) and a cheap thermometer (40 euros max.) where enough compared to those very expensive 1 mm hypodermic thermocouples probes (approx. 200 euros) and thermometer.
My only issue was the cooking time. The starting temperature of the salmon was 8°C and it took 30 minutes to reach 54°C core temperature. My water bath was set at 56°C. I decided to take the salmon of the water bath as soon as the core temperature reached 54°C (instead of waiting 10 more minutes as suggested by Viktor Stampfer).
I was afraid the salmon would be overcooked. It was the case…nothing to do with a raw appearance salmon!
Next time I’ll try 72 hours pork ribs. No need of an internal probe for this kind of cooking!!!
I finally decided to make sous vide 48 hours pork ribs. Unfortunatly I had to keep the pouch 42 hours hours in the water bath (57°C or 134.6°F) only.I kept the ribs in the fridge 8 hours but before that I put the pouch some minutes in iced water.I purchased on this occasion a butan blow torch for 12 euros including the butan can.The result was very good, very tender.I am asking myself if 6 hours more would have changed something. What do you think?
Everybody is mentioning Thomas Keller watermelon compression technique. I didn’t have any watermelon in my fridge but I had a great melon waiting for being eaten. My vacuum machine is definitely not as powerful as a pro machine. Therefore my issue was to determine if my Lava 100 (max. vacuum is 0.8 bar) would make enough compression to change the texture of the melon.
I had some difficulties to vacuum the melon as juice was coming out of the pouch. I made several tries and finally decided to freeze (not completely) my melon before vacuuming it. This way no melon juice got into my vacuum appliance.
I let the vacuumed melon 24 hours in the fridge.
I can’t say this try was a success. The flavour is similar to the one that was not vacuumed. The compression worked quite well and the melon was definitely more compact. The texture in mouth was interesting. I can imagine that with more vacuum the texture would have been more interesting.
Next time I’ll try with a watermelon!
Addélice launched a short video about its new immersion circulator dedicated to sous vide cooking.
This sous vide equipment is named SWID and benefits from two displays: one for the temperature and the other one probably for the timer. The Youtube video doesn’t show much but you can guess Addélice thermal circulator includes a protection cage. We still don’t know what would be the price of this appliance. I’ll try to contact Addélice to obtain futher information and will inform you if I have some fresh news.