Archive for August, 2009
Sousvidecooking.com mentioned some weeks ago fresh news about next Fresh Meal Solutions’ PID controller called Freshmealsmagic!
Fresh Meals Solutions is well known for providing the most price competitive PID controller dedicated to sous vide at home. I purchased and tested Sousvidemagic 1500B. I have to admit I was very satisfied about it.
For your information the global cost for my SousVideMagic 1500B was:
- SousVideMagic 1500B: USD 169 + USD 25 = USD 194 incl. sending to Europe
- Custom duties: EUR 35
- Basic rice cooker: EUR 45
- Input power cord and socket adaptor: approx EUR 16.
Grant total (1 EUR = 1.4 USD): approx. EUR 234 (USD 327)
This article indicates next Fresh Meals Solutions’ equipment will keep the original appliance (the PID Controller) but add a new device: an immersible bubbler.
Fresh Meals Solutions replaces the rice cooker by the built-in immersible bubbler which has 2 functions: heating the water of any kind of container and stirring water so that the heat is spread evenly in the pot.
I personally think this is a great evolution of Fresh Meals Solutions products and expect this product being sold below 200 USD. The release of this new sous vide equipment has not been disclosed to date.
Sous Vide by Thomas Keller – Precise Cooking Time and Temperature for Poultry and Meats (Under Pressure)
Here are some of Thomas Keller information about cooking times and temperature.
Contrary to Viktor Stampfer’s book that indicates a temperature of the waterbath slightly higher to the core temperature of the ingredient contained in the pouch, Thomas Keller indicates the starting temperature (3.3°C) of the food, the time and the temperature of the bath only. This is definitely less confusing.
|Cook name||Weight||Water bath °C||Time (min.)||Comments|
|Beef sirloin||Thomas Keller||400 g||59.5||45||Sear the beef 5 min on a hot pan|
|Chicken legs||Thomas Keller||1.3 to 1.5 Kg||64||60||Golden the chicken in pan with butter for 2 to 3 minutes|
|Duck breast||Thomas Keller||300 g (skinless)||60.5||25|
|Duck leg||Thomas Keller||1.8 Kg||82.2||8 Hrs||Brown in a pan with canola oil for 5 min|
|Lamb saddle and tenderloin||Thomas Keller||1 split bone||60.5||35||Salt + pepper, brown in canola oil for 3 min|
|Pork belly||Thomas Keller||82.2||12 Hrs||Brown in canola iol for 3 to 4 min|
|Pork leg and shoulder||Thomas Keller||1.2 Kg each||80||12 Hrs||Brown in canola oil for 3 to 4 min|
|Poulard||Thomas Keller||1.7 Kg||62||1:30|
|Rabbit saddle||Thomas Keller||64||12 Hrs||Brown in cnola oil for 5 min|
|Squab breats||Thomas Keller||330 to 380 g||59.5||30|
|Squab leg||Thomas Keller||330 to 380 g||68||2 Hrs||Brown in canola oil for 2 to 3 min|
|Veal calotte||Thomas Keller||350 g||60.5||15||Heat 350°F oven for 3 min|
|Veal tenderloin||Thomas Keller||1.2 Kg||61||30||Brown in canola oil for 7 min|
|Beef tongue||Thomas Keller||1.33 Kg||70||24 Hrs|
|Calf's heart||Thomas Keller||850 g||79.4||24 Hrs|
|Calf's liver||Thomas Keller||1 Kg||63||60|
|Duck tongue||Thomas Keller||225 g||70||8 Hrs|
|Veal kidney||Thomas Keller||455 g||82||60||Heat in clarified butter 1 min max|
|Veal cheeks||Thomas Keller||1.3 Kg||82.2||8 Hrs||Dust both sides wiyh flour, brown sides with canola oil for 2 min|
Everebody talks about this book, especially in the US. My uncle made me a great surprise offering me this book for holidays! I just received it so I can’t tell you so much about it. I read the first chapters of the book and was very interested in the history of sous vide.
Pictures look great, this is definitly the perfect sous vide gift!
I saw so many posts on the net speaking highly about the precise temperature and time to cook a “perfect” soft boiled egg. The range of temperature for a soft egg varies from 57°C (basically raw) to 70°C (hard-boiled, right before it gets that green ring around the yolk).
After reading the Cookingissues article about soft eggs I decided to try the 63°C soft boiled egg cooked for 1 hours with my Julabo immersion circulator. In this article they say my “ favorite 63°C “custard egg”—so named because of the creamy consistency of the yolk, which cannot be achieved with conventional cooking”.
My 63°C soft boiled egg has not reached my expectations. The yolk was not as creamy as mentioned in the Cookingissues article. The egg was good but nothing special in my opinion. Next time I’ll raise the temperature of 1°C (64°C) and see what happens.
By the way I’ll also read carefully this fantastic article from Khymos.
Time and accurate temperature are key while cooking sous vide. I already gathered some information regarding fish sous vide but data about poultry and meat was missing. The table below contains information about poultry only (Viktor Stampfer). Time and accurate temperatures for meat will be availabe in the next post.
|Cook name||Core °C||Water bath °C||Core Cooking Time (min.)||Comments|
|Foie gras terinne||Viktor Stampfer||54||56||20||Shape using alu foil. Refrigerate 24Hrs.|
|Quail breast||Viktor Stampfer||64||68 (72 HACCP)||20||Fry in foaming butter and oil|
|Breat of Bresse Pigeon||Viktor Stampfer||64||68 (72 HACCP)||20||Fry in foaming butter and oil|
|Chicken breats||Viktor Stampfer||71||72||40||Fry in butter|
|Coq au vin||Viktor Stampfer||71||71||1 Hr|
|Duck breast||Viktor Stampfer||65 (71 HACCP)||68 (72 HACCP)||45||fry in olive oil|
|Malasa chicken||Viktor Stampfer||71||72||40||Fry in hot ghee|
|Guinea fowl leg||Viktor Stampfer||72||72||72 Hrs|
|Breast of Guinea fowl||Viktor Stampfer||71||72||35|