Tag: Chicken leg
I was very attracted by the design of the Frisper when I saw it for the first time. The vacuum machine from Oliso is definitely a very cute and compact device.
You know my philosophy now …if I see something new, you have to try it!
First of all lets make a fast comparison between the LAVA 100 vacuum machine I purchased some months ago and the Frisper from Oliso. The LAVA 100 is a powerful appliance with a “safety box” but its price is 3 times the price of the Frisper (EUR 245 to be compared to approx. EUR 80). On the other hand the Frisper is really less powerful than the LAVA 100 and the price of the specific plastic pouches that must be used with it is significantly higher compared to “normal pouches” (without any zip). Pouches can usually be purchased in the range from EUR 0.11 to EUR 0.50 (if purchased in a pack of 50 or 100 pieces). Plastic pouches used with the Frisper can be sold in a pack of 20 bags for a price of approx. EUR 1 per bag. These bags a theoretically re-usable 8 times but this possibility id useless in the frame of sous vide cooking as bags should not be re-used for food safety reasons.
Therefore the main question is “can the Frisper vacuums enough for sous vide cooking purposes”. Please have a look of this previous post illustrating their is no need of a professional vacuum machine to cook sous vide.
I confirm the Frisper is good enough. For my try I took 2 chicken legs (35 mm thick), added a little bit of marinade, vacuumed them with the Frisper and cooked them at 66°C during 75 minutes.
Last time I cooked chicken legs sous vide (30 mm thick) I decided to comply with Douglas Baldwin time and temperature table (64°C during 60 minutes). The result was good but a little bit bloody on some parts. Click here to read the post mentioning that point.
This time I have decided to raise slightly the temperature and the cooking time.
The texture was again very good and the chicken not bloody anymore. Nevertheless the chicken was still a bit too pinkish for my girlfriend taste. I guess next time will be the good one.
In order to compare with the bloody chicken leg I cooked during my first experiment, find bellow a picture.
I am just coming back from summer holidays and unfortunatly I’ll have to give back my Jubalo EC immersion circulator next week! Sniff!
In the meantime here is the result of my first try of cooking sous vide chicken legs.
I saw on Twitter a post from 3beanespresso who was asking himself why his try of sous vide chicken legs at 66°C for 38 minutes was leading to a gory result http://twitpic.com/fo3tl.
There was a long time that I have not looked at Douglas Baldwin “A Practical Guide to Sous Vide Cooking”. I realized 3beanespresso used Douglas table. I therfore decided to try myself 64°C during 60 minutes (on chicken leg was 30 mm thick and the other one 35 mm).
I found on the net a recipe for the marinade :
- 1 tablespoon minced ginger
- 1 minced garlic clove
- 3 tablespoons Hoisinsauce
- 1 tablespoon hot chili sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon honey
- 1 tablespoon water
I took the chicken skin off and immersed the chicken legs 3 hours in the marinade. Then I took off most of the marinade surrounding the chicken before vacuum sealing the chicken legs. This way I have avoided leakage of marinade inside my non profesional vacuum sealer machine. I think next time I’ll freeze the marinade.
After cooking I seared the poultry some secondes with my blowtorch and a little bit of oil, just to make the chicken looking more appetizing.
The result was fantastic! I could realy feel the marinade and the chicken was moist and perfectly tender.
The 30 mm chicken leg was not bloody except some little red parts located close to the bones.
The 35 mm chicken leg was globaly a little bit more bloody than the 30 mm one (see the picture bellow) but the texture and the flavor were still fantastic!
I will definitly try again this recipe and next time add 10 minutes more to the time indicated in Douglas Baldwin’s table.
Sous Vide by Thomas Keller – Precise Cooking Time and Temperature for Poultry and Meats (Under Pressure)
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|