Sous Vide Cooking

Recipes

Sous vide – 42 hours pork ribs

by on Jul.21, 2009, under Recipes

sous-vide-cooking-cookery-org-vacuum-immersion-circulator-thermal-circulator-pork-ribs-24-recipeI finally decided to make sous vide 48 hours pork ribs. Unfortunatly I had to keep the pouch 42 hours hours in the water bath (57°C or 134.6°F) only.sous-vide-cooking-cookery-org-vacuum-immersion-circulator-thermal-circulator-pork-ribs-24-recipe-3I kept the ribs in the fridge 8 hours but before that I put the pouch some minutes in iced water.sous-vide-cooking-cookery-org-vacuum-immersion-circulator-thermal-circulator-pork-ribs-24-recipe-4sous-vide-cooking-cookery-org-vacuum-immersion-circulator-thermal-circulator-pork-ribs-24-recipe-6I purchased on this occasion a butan blow torch for 12 euros including the butan can.sous-vide-cooking-cookery-org-vacuum-immersion-circulator-thermal-circulator-pork-ribs-24-recipe-10The result was very good, very tender.sous-vide-cooking-cookery-org-vacuum-immersion-circulator-thermal-circulator-pork-ribs-24-recipe-8I am asking myself if 6 hours more would have changed something. What do you think?

Jean-François

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Vacuum – Melon compression

by on Jul.20, 2009, under Equipments & Accessories, Recipes

sous_vide_cooking_org_vacuum_melonEverybody is mentioning Thomas Keller watermelon compression technique. I didn’t have any watermelon in my fridge but I had a great melon waiting for being eaten. My vacuum machine is definitely not as powerful as a pro machine. Therefore my issue was to determine if my Lava 100 (max. vacuum is 0.8 bar) would make enough compression to change the texture of the melon.
I had some difficulties to vacuum the melon as juice was coming out of the pouch. I made several tries and finally decided to freeze (not completely) my melon before vacuuming it. This way no melon juice got into my vacuum appliance.
I let the vacuumed melon 24 hours in the fridge.

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I can’t say this try was a success. The flavour is similar to the one that was not vacuumed. The compression worked quite well and the melon was definitely more compact. The texture in mouth was interesting. I can imagine that with more vacuum the texture would have been more interesting.
Next time I’ll try with a watermelon!

Jean-François.

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Cooking sous vide a salmon with Julabo EC thermal immersion circulator

by on Jul.09, 2009, under Equipments & Accessories, Recipes

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Down to my home is a fantastic fish shop. I could not resist when seeing this huge and beautiful 2 Kg Atlantic salmon. This was a great opportunity for me to try my new toy…the Julabo EC immersion circulator.

Recipe: I just put some lemon slices inside the salmon, put the salmon in pouch and vacuumed it. Temperature 56°C (138.2°F)  for 12 minutes.

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This Julabo is a war machine. The  56°C (138.2°F) target temperature was reached so fast (even with my 20 litres water bath) and was very steady thanks to the water pump. Haaaaaaa! The time when I was using a gas or an halogen stove to cook sous vide is now so far to my memory. What a pleasure to switch on a machine, fix the temperature and that’s all!

The result was fantastic…juicy, looking like row but in reality cooked. I invited my neighbour who heard about my experiments and where very curious to see what is cooking sous vide with an immersion circulator.

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Jean-Francois

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Cooking Salmon and asparagus sous vide (Viktor Stampfer recipe + SousVideMagic 1500B of Fresh Meal Solutions)

by on Jun.19, 2009, under Equipments & Accessories, Recipes

I tried a recipe of Victor Stampfer (and also simplified it ;-) ) called “Sockey salmon with asparagus salad and black morels”.
I didn’t have morels therefore I just cooked salmon and asparagus.

Viktor’s Stampfer’s book indicates:

  • for the salmon:  54°C core temperature (129.2°F) for 10 minutes with a water bath at 56°C (138.2F). I don’t have a digital internal probe to take the core temperature of the salmon. Therefore I raised the global cooking time at 14 minutes.
  • for asparagus: 82°C (179.6F) for 45 minutes.

I cooked sous vide these 2 ingredients with my new equipment: the SousVideMagic 1500B of Fresh Meal Solution. So far I am very happy with this equipment which works very very well.

The salmon was fantastic! It was looking a bit raw but in fact it was cooked. The salmon kept all its juicy texture. I loved it. I only regret that I didn’t take the time to put the salmon 2 minutes in the oven so that the appearance would not look white on the outside of the salmon (see the picture below).

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I had more problem with the asparagus that I didn’t succeed to cook sous vide at the temperatures recommended by Viktor Stampfer.
45 minutes was not enough to cook the asparagus. I had to wait approx 1:20 to get them cooked at 82°C (179.6F). I really don’t know what happened. Could anybody give me a hint? Anyway, after 1:20 the asparagus was good but I can’t say that I ate something unusual.

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Jean-François

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First impressions about SousVideMagic 1500B of Fresh Meal Solutions

by on Jun.14, 2009, under Equipments & Accessories, Recipes

I received yesterday my temperature PID controller so called SousVideMagic 1500B from Fresh Meal Solutions. I experimented some hours later cooking sous vide with a 400 gr beef fillet at 58°C (136.4°F) for 1:45 hours.

SousVideMagic 1500B is definitely not an aesthetic cooking equipment but the finishings are ok and everybody who buys such machine knows that your kitchen will look a bit messy with all these cables…

My first problem was to read the 25 pages manual (available on Fresh Meal Solutions’ internet site)! If your are not comfortable with English and usually not enjoying reading manual then…back luck for you! Sousvidemagic’s manual is only available in English and gives you headache since you start looking at PID tuning!
It took me some minutes to understand how to shift the SousVideMagic from °F to °C. Trust me this was not a ”push one button” function key.
The major issues I had to face with were contained in the Fresh Meals Solutions’ manual warnings:

  • “Use listed cookers with heaters rated accurately for their power wattage and with their own thermal cut off protection (thermostatic or thermal fuse) in case of any SVM failures. Do not use it with electric cook tops or hot plates. SVM is designed to control the cookers recommended by Fresh Meals Solutions only. Using it to control cookers not on the recommended list can be dangerous and cause fire hazards. Fresh Meals Solutions is not liable for damages caused by misuses of SVM”.
  • “Always place the SVM sensor in the cooker’s water bath before turning it on. Leaving the SVM temperature sensor outside of the water bath while cooking will form an open loop operation. This way the sensor is measuring ambient temperature and not the actual bath temperature, as a result SVM will allow the cooker to heat at full power indefinitely. It will not only overheat the controller, but also damage your cooker, and may even cause a fire”.

After reading the manual it was not clear for me if my rice cooker was “listed” by Fresh Meal Solutions as a recommended cooker. Nevertheless I went further and wired the one I purchased in China Town for EUR 45.

The second warning (“don’t take the temperature probe off the rice cooker”) is easy to manage nevertheless I consider this to be a major failure in terms of excess temperature protection. No excess temperature protection switch is provided in this case. This machine will burn, that’s all! In otherwords no kids should go around the SousVideMagic pulling on wires and no scatterbrained people dealing with this machine. 

Fresh Meal Solutions also recommend using hot water to fill cooker’s water bath or pre-heat the water close to set temperature first, before hooking Sousvidemagic to the cooker.

I took for you some nice pictures to show the rear view of the SousVideMagic 1500B (I like taking pictures). As you’ll see this is a very simple appliance. You’ll also see the kind of socket adaptor you’ll need to purchase for European users. 

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I also verified if Fresh Meal Solutions’ temperature probe was as precise as mentioned on their site. I took a glass of water and immersed the SousVideMagic probe and the Mastrad one together. I made the test in °F and the result was excellent: 1°F of difference! The response time of the 2 probes is also very good.

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Now lets talk about my first experiment cooking sous vide with SousVideMagic: a beef fillet at 59°C for almost 2 hours.

I verified during the 2 hours cooking period if the temperature mentioned by the SousVideMagic 1500B was actual (you’ll see on the picture that I switched to °C). In fact I think I would have never trust the SousVideMagic would be so steady and accurate if I would not have made this test. I confirm this sous vide cooking equipment is precise and steady! 

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Here the result: a fantastic colour for that beef fillet, very tender and juicy. I loved it!
For food safety please visit this link.

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