Sous Vide Cooking

Tag: Douglas Baldwin

Polyscience compaires an immersion circulator and a non stired water bath

by on Jan.23, 2010, under Equipments & Accessories, Time and Accurate Temperature

Today Polyscience made the demonstration that a non stired water bath cannot be as efficient as an immersion circulator. It is funny to see that Polyscience directly mentions Sousvidesupreme in the TAG of the article.

Polyscience video indicates clearely that a non stired water bath has a longer response time to reach the desired core temperature. Therefore, it is obvious that Douglas Baldwin cooking tables sould be used with care. Douglas Baldwin indicates in the Pratical Guide to Sous Vide “With all these digital controllers, I highly recommend setting the temperature offset (measured near the temperature at which you wish to cook) using a high quality digital thermometer. Indeed, at the default settings the thermistors used in the above controllers can easily be off 2–4°F (1–2°C)”.

Freshmealsolutions mentions clearely in the user manual of the SousVideMagic : “If you don’t have a proper food core temperature sensor probe, always cook at desired core temperature settings for the duration as specified by reliable recipes with an additional safety factor of at least 25% longer…”
In addition the manual indicates “The default settings are designed to overshoot 1 or 2 degree higher for safety reasons. You can reduce the overshoot by making your own PID adjustments. See the document “PID Tuning”.”

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Lean & Fatty Fish for pasteurization purpose (Douglas Baldwin table)

by on Nov.10, 2009, under General Topics

fish-sous-vide-cookingLast time I cooked salmon sous vide I tried two different temperatures and cooking times, one to pasteurize the fish and one to cook a “mi-cuit” salmon. Baldwin guide mentions different tables for pasteurized fish. One for lean and one for fatty fish. Even though I knew salmon was a fatty fish I suddenly asked myself if a Bream or a Halibut were a lean or a fatty fish. I searched on internet and found interesting to share this information with you.






Low Fat Fish

Low Fat Fish Fat %
Alaska Pollack 0,4
Haddock 0,6
Pike 0,7
Flounder, Plaice 0,7
Perch 0,8
Cuttlefish 0,8
Pollack, Saithe 0,8

Middle Fat Fish & Shell Fish

Middle Fat Fish & Shell Fish Fat %
Zander, Pike-Perch 1
Langouste 1,1
Oyster 1,2
Mussel 1,3
Scampi 1,4
Sole 1,4
Turbot 1,7
Plaice 1,9
Lobster 1,9
Halibut 2,3
Hake 2,5
Trout 2,7
Catfish 2,8
Redfish, Ocean Perch  
Sardine, Pilchard 4,5
Carp 4,7
Bream 5,5

Fatty Fish

Fatty Fish Fat %
Mackerel 11,6
Salmon 13,3
Herring 15
Tuna 15,5
Herring 15
European Catfish 17
Eel 24,5


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