Sous Vide Cooking


Pear cooked Sous Vide at 80°C during 30 minutes

by on Jan.02, 2010, under Books, Recipes, Time and Accurate Temperature

sous-vide-poireBruno 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.



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Bruno Goussault’s DVD about Sous Vide Technique and Recipes

by 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.


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