General Topics
Worldwide data base of Sous Vide Cooking courses – Help requested
by jean-francois on Dec.28, 2009, under General Topics
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
Lean & Fatty Fish for pasteurization purpose (Douglas Baldwin table)
by jean-francois on Nov.10, 2009, under General Topics
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 |
Fatty Fish
Fatty Fish | Fat % |
---|---|
Mackerel | 11,6 |
Salmon | 13,3 |
Herring | 15 |
Tuna | 15,5 |
Herring | 15 |
European Catfish | 17 |
Eel | 24,5 |
Jean-François