Sous Vide Cooking

Tag: core temperature

Sous Vide – Time and Accurate Temperature for Poultry

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

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

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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.

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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”.

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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…

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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!

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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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