Accurate Temperatures | Sous Vide Cooking

Tag: Accurate Temperatures

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

by jean-francois 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

4 Comments :Accurate cooking time, Accurate Temperatures, At home, Douglas Baldwin, Lobster tail, Olive oil, Shellfish, sous vide cooking more...

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