Sous Vide Cooking

General Topics

Worldwide data base of Sous Vide Cooking courses – Help requested

by on Dec.28, 2009, under General Topics

sous-vide-course_2I 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!


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

by on Nov.10, 2009, under General Topics

fish-sous-vide-cookingLast 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


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