Sous Vide – Time and Accurate Temperature for Poultry
by jean-francois on Aug.21, 2009, under Time and Accurate Temperature
Time and accurate temperature are key while cooking sous vide. I already gathered some information regarding fish sous vide but data about poultry and meat was missing. The table below contains information about poultry only (Viktor Stampfer). Time and accurate temperatures for meat will be availabe in the next post.
| Cook name | Core °C | Water bath °C | Core Cooking Time (min.) | Comments | |
|---|---|---|---|---|---|
| Foie gras terinne | Viktor Stampfer | 54 | 56 | 20 | Shape using alu foil. Refrigerate 24Hrs. |
| Quail breast | Viktor Stampfer | 64 | 68 (72 HACCP) | 20 | Fry in foaming butter and oil |
| Breat of Bresse Pigeon | Viktor Stampfer | 64 | 68 (72 HACCP) | 20 | Fry in foaming butter and oil |
| Chicken breats | Viktor Stampfer | 71 | 72 | 40 | Fry in butter |
| Coq au vin | Viktor Stampfer | 71 | 71 | 1 Hr | |
| Duck breast | Viktor Stampfer | 65 (71 HACCP) | 68 (72 HACCP) | 45 | fry in olive oil |
| Malasa chicken | Viktor Stampfer | 71 | 72 | 40 | Fry in hot ghee |
| Guinea fowl leg | Viktor Stampfer | 72 | 72 | 72 Hrs | |
| Breast of Guinea fowl | Viktor Stampfer | 71 | 72 | 35 |
Jean-François
5 Comments for this entry
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November 24th, 2009 on 10:19 AM
Hello, I just discovered your blog, which I think is very informative about sous-vide cooking. Do you have any experience with cooking foie gras sous vide to be eaten warm? I tried both the time and temperatures of Keller & Rocca and in both cases ended with an horrible looking melted blob instead of the beautifull slices pictured in their books (it tasted ok though but not better than traditionaly grilled foie gras and looked a lot worse). Looking forward to your answer and thank you for your blog to witch I will subscribe.
November 24th, 2009 on 10:21 PM
Dominique,
Thank you very much.
Unfortunately I did not try foie gras sous vide so far. This is an excellent idea. I am in contact with some French cooks on the French part of this blog (each post is translated in French) and I already asked them information. Give me some time to work on this subject and you can be sure I’ll try and comment my experiments on this.
By the way, foie gras is at the origin of the sous vide technic. It would be a pity not to try it!!
Jean-François
December 21st, 2009 on 10:28 PM
Dominique,
I just experimented foie gras sous vide. I took of the veines of the foie gras (very difficult, was my first time), seasoned it with salt (13 g per kilo) and pepper (3g per kilo) a bit of cognac. I rolled the foie gras in a food grade wrapping film plastic and put the whole stuff in a pouch I vacuumed. Cooking temperature is 58°C during 45 to 50 minutes. I chilled it with iced water and now put it inside the fridge.
I’ll make a post in some days about the final result.
Jean-François
May 2nd, 2010 on 3:33 PM
I find all of your recommended temperatures far too hot. For example you mentioned 68 deg. C for the Duck breast. I prefer to cook at 54 deg C for 3 hrs – it gives a much better result.
January 29th, 2012 on 12:41 AM
I agree, all these temps are far too high. Chicken breast at 71°? Why bother with sous-vide at that temp. 60° for an hour is perfect.