Tag: Calf’s heart
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 |
Jean-François
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