Comments on: Sous vide cookery – Time and accurate temperature while cooking fish sous vide http://www.sousvidecooking.org/sous-vide-cookery-and-recipes-time-and-accurate-temperature-while-cooking-fish-sous-vide/ A blog about cooking with low temperatures Sat, 20 Mar 2010 21:54:50 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Jean-François http://www.sousvidecooking.org/sous-vide-cookery-and-recipes-time-and-accurate-temperature-while-cooking-fish-sous-vide/comment-page-1/#comment-652 Jean-François Tue, 09 Mar 2010 07:08:55 +0000 http://www.sousvidecooking.org/?p=716#comment-652 Hi Dean, I assum you want to cook mussels without shell. Considering mussels like oyster (on the above table) that is middle/lean shell fish then, depending on the thickness of the pouch full of mussels you would need, according to Douglas Baldwin table say 41 min for 20 mm thickness, 1:12 for 30 mm thickness. I am not sure if Baldwin Tables works with Mussels. JF Hi Dean,

I assum you want to cook mussels without shell. Considering mussels like oyster (on the above table) that is middle/lean shell fish then, depending on the thickness of the pouch full of mussels you would need, according to Douglas Baldwin table say 41 min for 20 mm thickness, 1:12 for 30 mm thickness. I am not sure if Baldwin Tables works with Mussels.

JF

]]> By: Dean http://www.sousvidecooking.org/sous-vide-cookery-and-recipes-time-and-accurate-temperature-while-cooking-fish-sous-vide/comment-page-1/#comment-650 Dean Tue, 09 Mar 2010 04:07:05 +0000 http://www.sousvidecooking.org/?p=716#comment-650 Can someone please tell me if I cooked mussels at 60.5 degrees C, how long would they need to be in the water bath for them to be pasterised? Thanks. Can someone please tell me if I cooked mussels at 60.5 degrees C, how long would they need to be in the water bath for them to be pasterised?

Thanks.

]]> By: cheflaszlo http://www.sousvidecooking.org/sous-vide-cookery-and-recipes-time-and-accurate-temperature-while-cooking-fish-sous-vide/comment-page-1/#comment-201 cheflaszlo Mon, 24 Aug 2009 07:00:33 +0000 http://www.sousvidecooking.org/?p=716#comment-201 What is Core °C and Water bath °C means to you? How long I keep the fish in the Water bath °C? Could you provide the Weight for the rest of the fish? thanks What is Core °C and Water bath °C means to you? How long I keep the fish in the Water bath °C? Could you provide the Weight for the rest of the fish?

thanks

]]> By: Sous-Vide Chile Verde Halibut with Guava Glaze | Seattle Food Geek http://www.sousvidecooking.org/sous-vide-cookery-and-recipes-time-and-accurate-temperature-while-cooking-fish-sous-vide/comment-page-1/#comment-60 Sous-Vide Chile Verde Halibut with Guava Glaze | Seattle Food Geek Tue, 23 Jun 2009 15:06:05 +0000 http://www.sousvidecooking.org/?p=716#comment-60 [...] Jean-François at SousVideCooking.org has an excellent table of cooking times and temperatures for fish, along with other great sous-vide [...] [...] Jean-François at SousVideCooking.org has an excellent table of cooking times and temperatures for fish, along with other great sous-vide [...]

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