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

:Accurate Temperatures, Beef sirloin, Beef tongue, Calf's heart, Calf's liver, Chicken leg, Cooking time, Duck breast, Duck tongue, Lamb saddle, Pork belly, Pork leg and shoulder, Poulard, Rabbit saddle, Squab breats, Squab leg, Thomas Keller, Under Pressure, Veal calotte, Veal cheeks, Veal kidney, Veal tenderloin

5 Comments for this entry

Adam
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!
admin
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
Madeline Morgan
June 17th, 2010 on 5:39 AM
oh i just love cooking and eating. i love to cook pasta recipes and the like.’`-
Ramiro Salas
December 30th, 2011 on 6:19 PM
Keep in mind that Keller runs a restaurant, so some of these temperatures are dangerously high for the home cook if you don’t consider important factors such as thickness. For his business, time does matter.

However, as a home cook, I wouldn’t risk an expensive cut of filet at 59.5 for 45 minutes. Instead, I feel safer at 55 C / 131 F for 1 to 2 hours. Also, although finishing it on a hot skillet works well, you’ll end up with a 5mm area well done. If you’d like to have an even thinner layer, I’d recommend using a MAPP or acetylene blow torch instead.

One last comment regarding your opening statement in this post. While it is true that this is simpler than measuring to the core, according to the Modernist Cuisine books (the final authoritative word in cooking in my opinion) that’s the only way to empirically prove doneness. It is indeed a pain and I don’t do it, but I can see the logic behind if if you are looking for perfection.

Thanks for posting this information!
Raph88
December 22nd, 2012 on 7:33 AM
pour la joue de veau, je la pare puis je la saisi. Je déglace au porto et je fais une sauce gastrique avec du miel.
Mise sous vide de l’ensemble veau-sauce et cuisson 24h à 66°.
après ouverture du sachet, je réserve la viande et je réduit le contenu liquide du sac.
Il ne reste plus qu’à dresser l’assiette. Il est possible d’ajouter un petite tranche de foie gras poêle.
Avec des topinambour et des carottes glacées c’est un pur moment de bonheur.