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

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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.

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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.

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Another successful try!

Jean-François

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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

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Sous Vide : Soft boiled egg at 63°C for 1 hour

by on Aug.23, 2009, under Recipes, Time and Accurate Temperature

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I saw so many posts on the net speaking highly about the precise temperature and time to cook a “perfect” soft boiled egg. The range of temperature for a soft egg varies from 57°C (basically raw) to 70°C (hard-boiled, right before it gets that green ring around the yolk).

After reading the Cookingissues article about soft eggs I decided to try the 63°C soft boiled egg cooked for 1 hours with my Julabo immersion circulator. In this article they say my “ favorite 63°C “custard egg”—so named because of the creamy consistency of the yolk, which cannot be achieved with conventional cooking”.

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My 63°C soft boiled egg has not reached my expectations. The yolk was not as creamy as mentioned in the Cookingissues article. The egg was good but nothing special in my opinion. Next time I’ll raise the temperature of 1°C (64°C) and see what happens.

By the way I’ll also read carefully this fantastic article from Khymos.

Jean-François

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Sous Vide – Time and Accurate Temperature for Poultry

by 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

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