Sous Vide Cooking

Time and Accurate Temperature

Sous Vide at Home – The perfect egg at 64.5°C ?

by on Nov.21, 2009, under Time and Accurate Temperature

sous-vide-at-home-egg-64-swid-addelice-immersion-circulator-water-bath

Three months ago I tried a soft boiled egg at 63°C during 1 hour. I have admitted that it was not the perfect egg for me and promissed to make another try. This time I cooked an egg 50 minutes at a constant 64.5°C temparature.

And here is the result!

sous-vide-at-home-egg-64-swid-addelice-immersion-circulator-water-bath-2(Soft boiled egg cooked at 64.5°C during 50 minutes)

 The egg at 64.5°C has nothing to do compared to the 63°C one (see the last picture down this post). The appearance of the 64.5°C is better, the white egg is more compact and doesn’t fall down like the 63°C one.

sous-vide-at-home-egg-64-swid-addelice-immersion-circulator-water-bath-3(Soft boiled egg cooked at 64.5°C during 50 minutes)

The yolk is also very different compared to the 63°C one.

sous-vide-at-home-egg-64-swid-addelice-immersion-circulator-water-bath-4(Soft boiled egg cooked at 64.5°C during 50 minutes)

See bellow the picture I made 3 months ago of the 63°C soft boiled egg with the Sousvidemagic and above the 64.5°C egg with the swid of Addélice. This is crazy to see how a difference of only 1.5°C can change so much the texture of an egg.
As I told it before I didn’t really like the 63°C egg but the 64.5°C was fantastic!! Absolutly incredible…I strongly recommend anybody trying it!
I read on internet that such egg was impossible to do without the precision and stability of an immersion circulator. I know understand why. If the temperature variation is equal or higher to 1°C then this can change the final texture of the white egg and yolk. The cool thing is also to be sure to reproduce the same result each time you set your immersion circulator at 64.5°C! I am definitely getting found of this cooking equipment.

sous-vide-cooking-cookery-equipment-immersion-circulator-thermal-circulator-egg-63-c(63°C soft boiled egg cooked during 60 minutes)

Jean François

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White Flesh of Scallop Sous Vide at 49°C and 51°C

by on Nov.14, 2009, under Time and Accurate Temperature

scallope-sous-vide-cookig

October to April is the scallop season in France. When going on markets you can see very often fishmongers’ stalls full of Coquilles Saint Jacques.  The white flesh of the scallop (the “noix de Saint Jacques”) is very thick and looking beautiful. I purchased 3 noix de Saint Jacques for a very fair price.

I have seen several post on the net with poeple who cooked scallops sous vide at 50°C. I was scarred to get it a little bit overcooked and therefore decided to cook it at 49°C.
I cleaned the scallop, put it in a pouch with salt, pepper and a bit of butter. I left the scallop 40 minutes in the water bath.

As I just wanted to cook one piece of Saint Jacques at 49°C (I have 2 other pieces to make other tries at different temperatures) I thought it was a pity to spoil 8 litres water in a big pot. Therefore I decided to use a small pot that was big enough for the Swid and the tiny scallop pouch I prepared. I was surprised to see the swid was very stable with such few water. After 5 minutes heating the water bath temperature was remaining steadily at 49.0°C!

scallope-sous-vide-cooking-2scallope-sous-vide-cooking-3scallope-sous-vide-cooking-swid-addelice-4

scallope-sous-vide-cooking-swid-addelice-5

scallope-sous-vide-cooking-swid-addelice-6scallope-sous-vide-cooking-swid-addelice-7

After 40 minutes cooking I seared the scallop 3 seconds on each side in a hot pan with a bit of butter.
The scallop was perfectly and evenly cooked but, in my opinion, not cooked enough.
Then, I decided to cook the other piece of noix de Saint Jacques at 51°C during 40 minutes. The result was much better. My sister who is a big scallop fan, said it was almost melting in her mouth. She was surprised by the moist texture of the scallop and agreed on the fact it was one of the best scallop she has eaten so far!

Tomorrow I’ll try my last noix de Saint Jacques at 50°C (yes, I know this was the temperature originally recommended by other bloggers!).

Jean-François

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I swid my salmon! 20mm thick. 60.5°C during 41 min and 52°C during 28 min

by on Nov.04, 2009, under Equipments & Accessories, Time and Accurate Temperature

salmon-pasteurized-mi-cuit-brining-immersion-circulator-sous-vide-equipment-cooker-2

Today I woke up and decided to “swid my salmon”!
I purchased 2 pieces of salmon, 20 mm thick, seasoned them with salt, pepper and a little bit of frozen olive oil.
A common problem when cooking salmon, is that the protein albumin leaches out of the fish and coagulates unattractively on the surface. Therefore I brined the salmon 10 minutes in a 10% salted water.

I had look to Douglas Baldwin table about temperatures & times for pasteurized and “mi-cuit” salmon.

Pasteurized salmon (20 mm thick):

55°C         57.5°        60.5C
4:20        1:52            41′

I decided to cook 41 minutes at 60.5°C

Salmon “mi-cuit” (20mm thick):

Very Rare          Rare Medium Rare          Medium Medium Rare
38.5°C                        47°C                                      52°C
26′                               28′                                           28′

The albumin was very present at the surface of the pasteurized salmon. The “mi-cuit” salmon had really less albumin and I could easily take it off before searing it.

salmon-pasteurized-mi-cuit-brining-immersion-circulator-sous-vide-equipment-cooker-1(very few albumin appearing on the “mi-cuit” salmon)

I seared the salmon in a pan with a bit of olive oil.
As you can see on the pictures the difference of colour between the pasteurised and the Medium Medium Rare salmon is not obvious.

salmon-pasteurized-mi-cuit-brining-immersion-circulator-sous-vide-equipment-cooker-3(left, pasteurized salmon – right, “mi-cuit”)

To sum up I would say the salmon “mi-cuit” 52°C cooked during 28 minutes was definitely the most flavorful. Next time I’ll try both “mi-cuit” 47°C and 52°C during 28 minutes.

Jean-François

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A Practical Guide To Sous Vide Cooking of Douglas Baldwin now available in French and German

by on Oct.12, 2009, under Books, General Topics, Time and Accurate Temperature

baldwin-douglas-practical-guide-sous-vide-cooking-french-german

Good news for sous vide enthusiast who are not comfortable with the English language. Douglas Baldwin “Practical Guide to Sous Vide Cooking” has been translated en French and German by Addélice. This guide is therefore available in 4 languages (incl. Portuguese).

We are also waiting for the launch of addélice immersion circulator (the Swid) that should be vailable in some days (addélice postponed several time the launch of the Swid but told me some days ago that it should be available within one week. For the record, the Swid should be at EUR 449 incl VAT and sending costs! 

Jean-François

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Frisper, the vacuum machine from Oliso – Vous vide chicken legs at 66°C during 75 minutes

by on Oct.06, 2009, under Equipments & Accessories, Time and Accurate Temperature

frisper-7

I was very attracted by the design of the Frisper when I saw it for the first time. The vacuum machine from Oliso is definitely a very cute and compact device.

You know my philosophy now …if I see something new, you have to try it!

First of all lets make a fast comparison between the LAVA 100 vacuum machine I purchased some months ago and the Frisper from Oliso. The LAVA 100 is a powerful appliance with a “safety box” but its price is 3 times the price of the Frisper (EUR 245 to be compared to approx. EUR 80). On the other hand the Frisper is really less powerful than the LAVA 100 and the price of the specific plastic pouches that must be used with it is significantly higher compared to “normal pouches” (without any zip). Pouches can usually be purchased in the range from EUR 0.11 to EUR 0.50 (if purchased in a pack of 50 or 100 pieces). Plastic pouches used with the Frisper can be sold in a pack of 20 bags for a price of approx. EUR 1 per bag. These bags a theoretically re-usable 8 times but this possibility id useless in the frame of sous vide cooking as bags should not be re-used for food safety reasons.

Therefore the main question is “can the Frisper vacuums enough for sous vide cooking purposes”. Please have a look of this previous post illustrating their is no need of a professional vacuum machine to cook sous vide.

I confirm the Frisper is good enough. For my try I took 2 chicken legs (35 mm thick), added a little bit of marinade, vacuumed them with the Frisper and cooked them at 66°C during 75 minutes.

frisper-2frisper-3frisper-4

Last time I cooked chicken legs sous vide (30 mm thick) I decided to comply with Douglas Baldwin time and temperature table (64°C during 60 minutes). The result was good but a little bit bloody on some parts. Click here to read the post mentioning that point.

This time I have decided to raise slightly the temperature and the cooking time.

The texture was again very good and the chicken not bloody anymore. Nevertheless the chicken was still a bit too pinkish for my girlfriend taste. I guess next time will be the good one.

frisper-5frisper-6

In order to compare with the bloody chicken leg I cooked during my first experiment, find bellow a picture.

sous-vide-at-home-julabo-64c2b0c-marinade9

Jean-François

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