Books
Pear cooked Sous Vide at 80°C during 30 minutes
by jean-francois on Jan.02, 2010, under Books, Recipes, Time and Accurate Temperature
Bruno Goussault’s DVD mentions a recipe of a pear cooked sous vide:
- 1 pear
- 30 g chocolate
- 20 g vanilla sugar (vanilla extract plus sugar)
The recipes mentions puting the pear sous vide and immerse the pouch in a water bath set at a temperature of 8O°C until the pear is “done”.
Their is no mention of the cooking time. I checked several times the pear before it becomes too soft and therefore decided to stop cooking the pear after 30 minutes. I chilled the pear and kept it in the fridge one day before serving it.
The result is a very nicely cooked pear but I can’t say this pear was something special. It was good but nothing amasing. I think the main advantage of this way of cooking pears is the possibility to keep them 15 to 25 days in the fridge (at the condition to keep them in the pouch). This is definitely a very good point for professionnals.
Jean-François
Bruno Goussault’s DVD about Sous Vide Technique and Recipes
by jean-francois on Dec.26, 2009, under Books
Santa Clause brought me a very interesting gift: a DVD full of videos, interviews and information about sous vide. This DVD was made by Bruno Goussault who is a worldwide authority in sous vide cooking. It seems to be available in French only for EUR 37. The Title of this DVD is “Recettes et techniques culinaires en vidéo – La cuissons sous vide à juste température”.
I have not seen all the videos so far but I have already noted some very interesting information I’ll share with you soon. Click here for a preview of this DVD.
Jean-François
A Practical Guide To Sous Vide Cooking of Douglas Baldwin now available in French and German
by jean-francois on Oct.12, 2009, under Books, General Topics, Time and Accurate Temperature
Good news for sous vide enthusiast who are not comfortable with the English language. Douglas Baldwin “Practical Guide to Sous Vide Cooking” has been translated en French and German by Addélice. This guide is therefore available in 4 languages (incl. Portuguese).
We are also waiting for the launch of addélice immersion circulator (the Swid) that should be vailable in some days (addélice postponed several time the launch of the Swid but told me some days ago that it should be available within one week. For the record, the Swid should be at EUR 449 incl VAT and sending costs!
Jean-François
Cooking Sous Vide – Under Pressure by Thomas Keller
by jean-francois on Aug.24, 2009, under Books
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!
Jean-François
English 
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