Sous Vide Cooking

Tag: Cooking time

Sous vide at home – Chicken legs at 64°C during 60 minutes

by on Sep.06, 2009, under Recipes, Time and Accurate Temperature

sous-vide-at-home-julabo-chicken-64c2b0c-marinade

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).

sous-vide-at-home-julabo-chicken-64c2b0c-marinade-douglas-baldwin-poultry-time-temperature-table

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.
sous-vide-at-home-julabo-chicken-64c2b0c-marinade-2

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.

sous-vide-at-home-julabo-chicken-64c2b0c-marinade-3The result was fantastic! I could realy feel the marinade and the chicken was moist and perfectly tender.
sous-vide-at-home-julabo-chicken-64c2b0c-marinade-5The 30 mm chicken leg was not bloody except some little red parts located close to the bones.
sous-vide-at-home-julabo-64c2b0c-marinade-6sous-vide-at-home-julabo-64c2b0c-marinade-7The 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!sous-vide-at-home-julabo-chicken-64c2b0c-marinade-4

I will definitly try again this recipe and next time add 10 minutes more to the time indicated in Douglas Baldwin’s table.

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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Salmon sous vide – 1st trial with Turbigomme and a thermometer probe, 54°C Core temperature

by on Jul.27, 2009, under Equipments & Accessories, Recipes

sous-vide-cooking-cookery-equipment-turbigomme-salmon-probe-5

Their is now a long time that I wanted to cook sous vide salmon with Turbigomme and a probe. Viktor Stampfer book indicates salmon should be cooked 54°C for 10 minutes (core temperature) with a 56°C water bath. In my former experiment I raised the time to 14 minutes, as I didn’t have any equipment to take the core temperature.

This time I purchased Turbigomme on a French site called svdiffusion.com. Turbigomme is a gum made to be glued on a pouch. The gum is supposed to be airtight if you go through with a probe. I bought it 8.85 euros (3 meters) + 10.94 euros shipping costs! I was really mad when I reallized that SVdiffusion cheated on shipping costs. Who can believe that a 110 gr parcel could be sent for 11 euros!

Anyway I have now everything: 4 cm Turbigomme piece, a 3 mm Mastrad probe (I know this is very thick but this is a cheap thermometer – less than 40 euros) , 2 rubbers to fix the Turbigomme in the case the self-adhesive would not be enough and a nice piece of salmon.

sous-vide-cooking-cookery-equipment-turbigomme-salmon-probe

I glued the Turbigomme on the pouch, strapped it with rubbers and pierced the all with my 3 mm probe. I didn’t face any issue during this process. The pouch did not look like “loosing vacuum”.

sous-vide-cooking-cookery-equipment-turbigomme-salmon-probe-4

During the cooking process I was doubting if air was not coming inside the pouch as I could see some bubbles appearing. I was feeling more comfortable when I saw the other salmon vacuum pouch I made without Turbigomme was doing the same…

sous-vide-cooking-cookery-equipment-turbigomme-salmon-probe-6

To sum up I would say my experiment was successful. 8 euros Turbigomme (plus shipping costs!) and a cheap thermometer (40 euros max.) where enough compared to those very expensive 1 mm hypodermic thermocouples probes (approx. 200 euros) and thermometer.

My only issue was the cooking time. The starting temperature of the salmon was 8°C and it took 30 minutes to reach 54°C core temperature. My water bath was set at 56°C. I decided to take the salmon of the water bath as soon as the core temperature reached 54°C (instead of waiting 10 more minutes as suggested by Viktor Stampfer).

I was afraid the salmon would be overcooked. It was the case…nothing to do with a raw appearance salmon!

sous-vide-cooking-cookery-equipment-turbigomme-salmon-probe-7

Next time I’ll try 72 hours pork ribs. No need of an internal probe for this kind of cooking!!!

Jean-François

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Sous vide cookery – Time and accurate temperature while cooking fish sous vide

by on Jun.15, 2009, under Time and Accurate Temperature

I thought it would be interesting to update the information available to me about cooking fish sous vide, especially since I had the opportunity to have a look to Heiko Antoniewicz’s book called “Werwegen Kochen” which means “Daring Cooking” in German.

The first table is a compilation of Viktor Stampfer’s recipes about cooking fish and ICC Roner Compact manual cooking information. The tables indicate both the core temperature of the fish and the cooking time at this temperature.

The second table illustrates the different core temperatures (not available for Heiko Antoniewicz) and cooking times chosen for the same fish by different cooks.

Table 1

  Weight Core °C Water bath °C Core Cooking Time (min.)* Comments
Viktor Stampfer          
Alaska Halibut 720 g 54 56 8  
Skate wings 2 fillets 54 56 25  
Stuffed octopus 2.5 Kg 66 85 36 hours chille 24 hours before serving
ICC Roner Manual          
Mackerel   43 43 8 to be served immediately
Sea Bass   50 60 15 to be grilled 2 min
Monkfish   48 60 12 to the furnace for some secondes
Ray   50 55 10 to be served immediately
Heiko Antoniewicz          
Dover Sole     62 14 roast in butter for 2 min
Haddock     56 15 blow torch to scruch the skin
Carp     56 10 under grill or salamander for 1 min
Sturgeon     56 14 blow torch

(*) If core temp. available otherwise cooking time at water bath temp.

Table 2

  Cook name Core °C Water bath °C Core Cooking Time (min.)* Comments
Tuna ICC Roner manual 38 50 11 to be grilled 2 min
Tuna Viktor Stampfer 54 56 20 Each piece should be 4-5 cm by 12 cm
Cod fish ICC Roner manual 38-40 50 12 to be served immediately
Cod fish Viktor Stampfer 54 56 10  
Cod fish Heiko Antoniewicz   56 15 under salamander or oven for 2 min
Salmon ICC Roner manual 38 50 12 to be served immediately
Salmon Viktor Stampfer 54 56 10  
Turbot Viktor Stampfer 54 56 8 to the furnace for some secondes
Turbot Heiko Antoniewicz   56 12 fry in butter

(*) If core temp. available otherwise cooking time at water bath temp.

Jean-François

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Fish core temperature and cooking time advised for sous vide cooking by Viktor Stampfer

by on Jun.03, 2009, under Recipes, Time and Accurate Temperature

Core temperature and cooking time is key for cooking sous vide. Find bellow what is advised by Viktor Stampfer especially for fish products.

  Weight Core °C Water bath °C Core Cooking Time (min.) Comments
Alaska Halibut 720 g 54 56 8  
Turbot 80 g 54 56 10  
Tuna Médaillon 480 g 54 56 20 Each piece should be 4-5 cm by 12 cm
Cod Fillet 80 g 54 56 10  
Skate wings 2 fillets 54 56 25  
Salmon 300 g 54 56 10  
Stuffed octopus 2.5 Kg 66 85 36 hours chille 24 hours before serving

Jean-François

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