Comments on: Duck Foie Gras cooked sous vide at 58°C during 47 minutes http://www.sousvidecooking.org/foie-gras-cooked-sous-vide-58-degrees-during-47-minutes/ A blog about cooking with low temperatures Thu, 02 Feb 2012 22:06:29 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Ege http://www.sousvidecooking.org/foie-gras-cooked-sous-vide-58-degrees-during-47-minutes/comment-page-1/#comment-988 Ege Wed, 07 Jul 2010 20:48:34 +0000 http://www.sousvidecooking.org/?p=1563#comment-988 I got the pics up on my blog now. I can recommend the temperature and times suggested by JF if anyone want to try. Perhaps try 2 degress lower for less melted fat if you're adventurous. I got the pics up on my blog now. I can recommend the temperature and times suggested by JF if anyone want to try. Perhaps try 2 degress lower for less melted fat if you’re adventurous.

]]> By: Ege http://www.sousvidecooking.org/foie-gras-cooked-sous-vide-58-degrees-during-47-minutes/comment-page-1/#comment-973 Ege Wed, 30 Jun 2010 21:23:55 +0000 http://www.sousvidecooking.org/?p=1563#comment-973 Hi JF. So now i finished the terrine. I added both Port and Madeira. The taste was really good , quite flavourful. When I had the Foie Gras in the water bath quite a lot of fat melted of. I was a little bit disappointed as I had hoped there would be less fat melting when using sous vide meaning more terrine at the end. But besides that I am very happy with the results. I will write about on my blog asap - probably saturday, but it will be in danish. But then you can laugh at the pictures. Regards Ege Hi JF.

So now i finished the terrine. I added both Port and Madeira. The taste was really good , quite flavourful.

When I had the Foie Gras in the water bath quite a lot of fat melted of. I was a little bit disappointed as I had hoped there would be less fat melting when using sous vide meaning more terrine at the end.

But besides that I am very happy with the results. I will write about on my blog asap – probably saturday, but it will be in danish. But then you can laugh at the pictures.

Regards Ege

]]> By: Jean-François http://www.sousvidecooking.org/foie-gras-cooked-sous-vide-58-degrees-during-47-minutes/comment-page-1/#comment-967 Jean-François Tue, 29 Jun 2010 04:40:25 +0000 http://www.sousvidecooking.org/?p=1563#comment-967 Hi Ege, Thank you. Long time ago that I made this foie gras but I still can remember how good it was. This recipe was extremely simple (salt and pepper) but next time I'll try with a little bit of Porto. Tell me how was going your Terrine. JF Hi Ege,

Thank you. Long time ago that I made this foie gras but I still can remember how good it was. This recipe was extremely simple (salt and pepper) but next time I’ll try with a little bit of Porto.
Tell me how was going your Terrine.

JF

]]> By: Ege http://www.sousvidecooking.org/foie-gras-cooked-sous-vide-58-degrees-during-47-minutes/comment-page-1/#comment-966 Ege Mon, 28 Jun 2010 20:47:48 +0000 http://www.sousvidecooking.org/?p=1563#comment-966 Hi. I have been reading your blog for a while. Nice stuff you got here. I am gonna try to do the Foie Gras Terrine based on your article here this week. I cross my fingers that I can can knock my self out this weekend in Terrine and Sauternes :-) Hi.

I have been reading your blog for a while. Nice stuff you got here. I am gonna try to do the Foie Gras Terrine based on your article here this week. I cross my fingers that I can can knock my self out this weekend in Terrine and Sauternes :-)

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