Sous Vide Cooking » Post Tags » core temperature

Sous Vide – Time and Accurate Temperature for Poultry

jean-francois — Fri, 21 Aug 2009 21:27:42 +0000

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

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

jean-francois — Mon, 27 Jul 2009 22:34:50 +0000

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.

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”.

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…

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!

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

Jean-François

Cooking Salmon and asparagus sous vide (Viktor Stampfer recipe + SousVideMagic 1500B of Fresh Meal Solutions)

jean-francois — Thu, 18 Jun 2009 23:11:09 +0000

I tried a recipe of Victor Stampfer (and also simplified it ) called “Sockey salmon with asparagus salad and black morels”.
I didn’t have morels therefore I just cooked salmon and asparagus.

Viktor’s Stampfer’s book indicates:

for the salmon: 54°C core temperature (129.2°F) for 10 minutes with a water bath at 56°C (138.2F). I don’t have a digital internal probe to take the core temperature of the salmon. Therefore I raised the global cooking time at 14 minutes.
for asparagus: 82°C (179.6F) for 45 minutes.

I cooked sous vide these 2 ingredients with my new equipment: the SousVideMagic 1500B of Fresh Meal Solution. So far I am very happy with this equipment which works very very well.

The salmon was fantastic! It was looking a bit raw but in fact it was cooked. The salmon kept all its juicy texture. I loved it. I only regret that I didn’t take the time to put the salmon 2 minutes in the oven so that the appearance would not look white on the outside of the salmon (see the picture below).

I had more problem with the asparagus that I didn’t succeed to cook sous vide at the temperatures recommended by Viktor Stampfer.
45 minutes was not enough to cook the asparagus. I had to wait approx 1:20 to get them cooked at 82°C (179.6F). I really don’t know what happened. Could anybody give me a hint? Anyway, after 1:20 the asparagus was good but I can’t say that I ate something unusual.

Jean-François

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

jean-francois — Mon, 15 Jun 2009 22:29:39 +0000

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

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

jean-francois — Wed, 03 Jun 2009 14:19:04 +0000

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

Core temperature and time given by ICC Roner for cooking sous vide

jean-francois — Sun, 31 May 2009 19:12:05 +0000

While checking if the Roner Compact has or not a PID temperature controller I found an interesting information provided by ICC Roner in one of its manual (pages 2 and 3). This document is in Spanish and I hope I did not make any translation mistakes (see the table below). Roner gives some information about the core temperature of some products and the time it should remains at this temperature.

ICC Roner’s information about core temperature and time while sous vide cooking

	Weight	Core °C	Water bath °C	Time (min.)	Comments
Tuna	150 g	38	50	11	to be grilled 2 min
Codfish	200 g	38-40	50	12	to be served immediately
Mackerel	100 g	43	43	8	to be served immediately
Sea Bass	200 g	45	50	15	to be grilled 2 min
Hake	200 g	50	60	12	to be served immediately
Monkfish	180 g	48	60	12	to the furnace for some secondes
Ray	150 g	50	55	10	to be served immediately
Salmon	200 g	38	50	13	to be served immediately
Veal steak	200 g	50	65	15	to be grilled 2 min
Foie gras	300 g	60	65	20	to be grilled 2 min
Loin of lamb	200 g	60	65	20	to be grilled 2 min
Breast of "fattened chicken"	180 g	62	65	20	to be grilled 2 min
Roast beef	350 g	55	65	17	to be grilled 2 min
Artichokes	500 g	90	90	45	to be grilled 2 min
Banana	100 g	65	65	20	to be served immediately

I have now the feeling that I have to take an interest in waterproof hypodermic probes…

Anyway, thank to Karl who was right. Roner compact water bath does not contain any PID temperature controller. Therefore the main differences between my basic water bath and a Roner Compact water bath are: a water pump, the heating element of Roner Compact is located in the water, a security water sensor, a temperature probe located directly in the water.

Jean-François