General Topics

Worldwide data base of Sous Vide Cooking courses – Help requested

by jean-francois on Dec.28, 2009, under General Topics

sous-vide-course_2 I am currently gathering information about culinary instituts, universities, courses where you can learn sous vide cooking. Wherever you are located, feel free to post a comment with the country, name of the culinary school, internet site link…I’ll group this information and make a specific page about it in some weeks.

Thanks a lot for your help!

Jean-François

6 Comments :courses, Culinary institut, Culinary university, Sous vide education more...

Lean & Fatty Fish for pasteurization purpose (Douglas Baldwin table)

by jean-francois on Nov.10, 2009, under General Topics

fish-sous-vide-cooking Last time I cooked salmon sous vide I tried two different temperatures and cooking times, one to pasteurize the fish and one to cook a “mi-cuit” salmon. Baldwin guide mentions different tables for pasteurized fish. One for lean and one for fatty fish. Even though I knew salmon was a fatty fish I suddenly asked myself if a Bream or a Halibut were a lean or a fatty fish. I searched on internet and found interesting to share this information with you.

Low Fat Fish

Low Fat Fish	Fat %
Alaska Pollack	0,4
Haddock	0,6
Pike	0,7
Flounder, Plaice	0,7
Perch	0,8
Cuttlefish	0,8
Pollack, Saithe	0,8

Middle Fat Fish & Shell Fish

Middle Fat Fish & Shell Fish	Fat %
Zander, Pike-Perch	1
Langouste	1,1
Oyster	1,2
Mussel	1,3
Scampi	1,4
Sole	1,4
Turbot	1,7
Plaice	1,9
Lobster	1,9
Halibut	2,3
Hake	2,5
Trout	2,7
Catfish	2,8
Redfish, Ocean Perch
Sardine, Pilchard	4,5
Carp	4,7
Bream	5,5