Sous Vide Cooking

Tag: Douglas Baldwin

A Practical Guide To Sous Vide Cooking of Douglas Baldwin now available in French and German

by on Oct.12, 2009, under Books, General Topics, Time and Accurate Temperature

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Good news for sous vide enthusiast who are not comfortable with the English language. Douglas Baldwin “Practical Guide to Sous Vide Cooking” has been translated en French and German by Addélice. This guide is therefore available in 4 languages (incl. Portuguese).

We are also waiting for the launch of addélice immersion circulator (the Swid) that should be vailable in some days (addélice postponed several time the launch of the Swid but told me some days ago that it should be available within one week. For the record, the Swid should be at EUR 449 incl VAT and sending costs! 

Jean-François

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Frisper, the vacuum machine from Oliso – Vous vide chicken legs at 66°C during 75 minutes

by on Oct.06, 2009, under Equipments & Accessories, Time and Accurate Temperature

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I was very attracted by the design of the Frisper when I saw it for the first time. The vacuum machine from Oliso is definitely a very cute and compact device.

You know my philosophy now …if I see something new, you have to try it!

First of all lets make a fast comparison between the LAVA 100 vacuum machine I purchased some months ago and the Frisper from Oliso. The LAVA 100 is a powerful appliance with a “safety box” but its price is 3 times the price of the Frisper (EUR 245 to be compared to approx. EUR 80). On the other hand the Frisper is really less powerful than the LAVA 100 and the price of the specific plastic pouches that must be used with it is significantly higher compared to “normal pouches” (without any zip). Pouches can usually be purchased in the range from EUR 0.11 to EUR 0.50 (if purchased in a pack of 50 or 100 pieces). Plastic pouches used with the Frisper can be sold in a pack of 20 bags for a price of approx. EUR 1 per bag. These bags a theoretically re-usable 8 times but this possibility id useless in the frame of sous vide cooking as bags should not be re-used for food safety reasons.

Therefore the main question is “can the Frisper vacuums enough for sous vide cooking purposes”. Please have a look of this previous post illustrating their is no need of a professional vacuum machine to cook sous vide.

I confirm the Frisper is good enough. For my try I took 2 chicken legs (35 mm thick), added a little bit of marinade, vacuumed them with the Frisper and cooked them at 66°C during 75 minutes.

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Last time I cooked chicken legs sous vide (30 mm thick) I decided to comply with Douglas Baldwin time and temperature table (64°C during 60 minutes). The result was good but a little bit bloody on some parts. Click here to read the post mentioning that point.

This time I have decided to raise slightly the temperature and the cooking time.

The texture was again very good and the chicken not bloody anymore. Nevertheless the chicken was still a bit too pinkish for my girlfriend taste. I guess next time will be the good one.

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In order to compare with the bloody chicken leg I cooked during my first experiment, find bellow a picture.

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Jean-François

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Sous vide at home – Lobster tail 20 mm thick, 60°C during 41 minutes

by on Sep.11, 2009, under Recipes, Time and Accurate Temperature

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This is my first try with cooking shellfish sous vide : a lobster tail.

I looked at Thomas Keller’s time and temperature table which mentioned a cooking temperature at 60°C during 15 minutes for a lobster tail. I am realizing more and more that Baldwin’s Sous Vide Guide is very practical. The information about the thickness is key. Douglas Baldwin indicates a 20 mm shellfish is pasteurized at 60.5°C at the condition being cooked during 41 minutes. I have decided to follow Douglas’ recommendations.

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I took off the shell and seasoned the lobster tail with salt, pepper and a frozen teaspoon of  “extra vierge” olive oil. After cooking I seared the lobster tail some seconds in a skillet with some olive oil.

 

 

 

 

The result was very good. The flesh of the lobster was moist and had a very pleasant flavour of olive oil.

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Another successful try!

Jean-François

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

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

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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.
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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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Getting started with Sous Vide Cooking!

by on Apr.29, 2009, under General Topics

In order to start with sous vide cooking I need:

  • gathering information, books, identifying internet sites of interest,
  • a vacuum machine,
  • a digital thermomether,
  • a device that enable controling very precisely the water temperature.

Those last days I worked on the 2 first points. I purchased the Sous Vide cooking book of Viktor Stampfer (Sous vide – Garen im Vakuumvictor_stampfer_sousvidecooking.org- Cooking in a vacuum - Ed. Matthaes) € 68 in a bookshop. It is a lots of money but I think this is worth it to start on good basis. I also read with a lots of attention the excellent “Practical Guide to Sous Vide Cooking” of Douglas Baldwin. I’ll make some summaries of this document later when necessary.I also looked carefully at vacuum machines. There are thousands of trademarks of vacuum machines and it will be totally useless to compare prices (in the range from € 150 to € 2.500 for professional machines!) and specifications. Therefore I asked for a friend of mines’ advice who told me the German LAVA products had excellent reputation. Then I purchased a LA.VA V.100 for €259. I have a trick for you. If you buy this product from the German site you can benefit from a special offer (2 acryl containers that can be vacuumed and 50 vacuum packing bags of 25×40 cm) that represent a discount of approx. € 50. I should receive this machine soon.

vakuumgeraet_v_100_1

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