Sous Vide Cooking

Tag: Accurate Temperatures

Sous vide at home – Lobster tail 20 mm thick, 60°C during 41 minutes

by on Sep.11, 2009, under Recipes, Time and Accurate Temperature

sous-vide-at-home-lobster-60c-41-minutes-20mm-thick

This is my first try with cooking shellfish sous vide : a lobster tail.

I looked at Thomas Keller’s time and temperature table which mentioned a cooking temperature at 60°C during 15 minutes for a lobster tail. I am realizing more and more that Baldwin’s Sous Vide Guide is very practical. The information about the thickness is key. Douglas Baldwin indicates a 20 mm shellfish is pasteurized at 60.5°C at the condition being cooked during 41 minutes. I have decided to follow Douglas’ recommendations.

sous-vide-at-home-lobster-60c-41-minutes-20mm-thick-2

I took off the shell and seasoned the lobster tail with salt, pepper and a frozen teaspoon of  “extra vierge” olive oil. After cooking I seared the lobster tail some seconds in a skillet with some olive oil.

 

 

 

 

The result was very good. The flesh of the lobster was moist and had a very pleasant flavour of olive oil.

sous-vide-at-home-lobster-60c-41-minutes-20mm-thick-4
Another successful try!

Jean-François

4 Comments :, , , , , , , more...

Sous Vide by Thomas Keller – Precise Cooking Time and Temperature for Poultry and Meats (Under Pressure)

by on Aug.26, 2009, under Time and Accurate Temperature

under-pressure-cooking-sous-vide-thomas-kellerHere 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

5 Comments :, , , , , , , , , , , , , , , , , , , , , more...

Looking for something?

Use the form below to search the site:

Still not finding what you're looking for? Drop a comment on a post or contact us so we can take care of it!

Visit our friends!

A few highly recommended friends...