Sous Vide by Thomas Keller – Precise Cooking Time and Temperature for Poultry and Meats (Under Pressure)
by jean-francois on Aug.26, 2009, under Time and Accurate Temperature
Here are some of Thomas Keller information about cooking times and temperature.
Contrary to Viktor Stampfer’s book that indicates a temperature of the waterbath slightly higher to the core temperature of the ingredient contained in the pouch, Thomas Keller indicates the starting temperature (3.3°C) of the food, the time and the temperature of the bath only. This is definitely less confusing.
| Cook name | Weight | Water bath °C | Time (min.) | Comments | |
|---|---|---|---|---|---|
| Beef sirloin | Thomas Keller | 400 g | 59.5 | 45 | Sear the beef 5 min on a hot pan |
| Chicken legs | Thomas Keller | 1.3 to 1.5 Kg | 64 | 60 | Golden the chicken in pan with butter for 2 to 3 minutes |
| Duck breast | Thomas Keller | 300 g (skinless) | 60.5 | 25 | |
| Duck leg | Thomas Keller | 1.8 Kg | 82.2 | 8 Hrs | Brown in a pan with canola oil for 5 min |
| Lamb saddle and tenderloin | Thomas Keller | 1 split bone | 60.5 | 35 | Salt + pepper, brown in canola oil for 3 min |
| Pork belly | Thomas Keller | 82.2 | 12 Hrs | Brown in canola iol for 3 to 4 min | |
| Pork leg and shoulder | Thomas Keller | 1.2 Kg each | 80 | 12 Hrs | Brown in canola oil for 3 to 4 min |
| Poulard | Thomas Keller | 1.7 Kg | 62 | 1:30 | |
| Rabbit saddle | Thomas Keller | 64 | 12 Hrs | Brown in cnola oil for 5 min | |
| Squab breats | Thomas Keller | 330 to 380 g | 59.5 | 30 | |
| Squab leg | Thomas Keller | 330 to 380 g | 68 | 2 Hrs | Brown in canola oil for 2 to 3 min |
| Veal calotte | Thomas Keller | 350 g | 60.5 | 15 | Heat 350°F oven for 3 min |
| Veal tenderloin | Thomas Keller | 1.2 Kg | 61 | 30 | Brown in canola oil for 7 min |
| Beef tongue | Thomas Keller | 1.33 Kg | 70 | 24 Hrs | |
| Calf's heart | Thomas Keller | 850 g | 79.4 | 24 Hrs | |
| Calf's liver | Thomas Keller | 1 Kg | 63 | 60 | |
| Duck tongue | Thomas Keller | 225 g | 70 | 8 Hrs | |
| Veal kidney | Thomas Keller | 455 g | 82 | 60 | Heat in clarified butter 1 min max |
| Veal cheeks | Thomas Keller | 1.3 Kg | 82.2 | 8 Hrs | Dust both sides wiyh flour, brown sides with canola oil for 2 min |
Jean-François
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November 9th, 2009 on 4:46 PM
This table is very useful because I can`t find this book in any store. I have printed it already and I want to say thanks for sharing it. Enjoy cooking!
November 9th, 2009 on 10:47 PM
Adam,
After reading Douglas Baldwin Practical Guide to Sous Vide It was clear for me that the thickness of the meat or fish to cook is key to determine the cooking time. http://amath.colorado.edu/~baldwind/sous-vide.html
This fact is not disclosed in Keller’s cooking book. You can try the temperature Keller recommends but I would then also recommend you to check the Baldwin table for the cooking time.
Cheers,
Jean-François
June 17th, 2010 on 5:39 AM
oh i just love cooking and eating. i love to cook pasta recipes and the like.’`-