Tag: Chicken
Sous Vide – Time and Accurate Temperature for Poultry
by jean-francois 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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