Sous Vide Cooking

Tag: Douglas Baldwin

I swid my salmon! 20mm thick. 60.5°C during 41 min and 52°C during 28 min

by on Nov.04, 2009, under Equipments & Accessories, Time and Accurate Temperature

salmon-pasteurized-mi-cuit-brining-immersion-circulator-sous-vide-equipment-cooker-2

Today I woke up and decided to “swid my salmon”!
I purchased 2 pieces of salmon, 20 mm thick, seasoned them with salt, pepper and a little bit of frozen olive oil.
A common problem when cooking salmon, is that the protein albumin leaches out of the fish and coagulates unattractively on the surface. Therefore I brined the salmon 10 minutes in a 10% salted water.

I had look to Douglas Baldwin table about temperatures & times for pasteurized and “mi-cuit” salmon.

Pasteurized salmon (20 mm thick):

55°C         57.5°        60.5C
4:20        1:52            41′

I decided to cook 41 minutes at 60.5°C

Salmon “mi-cuit” (20mm thick):

Very Rare          Rare Medium Rare          Medium Medium Rare
38.5°C                        47°C                                      52°C
26′                               28′                                           28′

The albumin was very present at the surface of the pasteurized salmon. The “mi-cuit” salmon had really less albumin and I could easily take it off before searing it.

salmon-pasteurized-mi-cuit-brining-immersion-circulator-sous-vide-equipment-cooker-1(very few albumin appearing on the “mi-cuit” salmon)

I seared the salmon in a pan with a bit of olive oil.
As you can see on the pictures the difference of colour between the pasteurised and the Medium Medium Rare salmon is not obvious.

salmon-pasteurized-mi-cuit-brining-immersion-circulator-sous-vide-equipment-cooker-3(left, pasteurized salmon – right, “mi-cuit”)

To sum up I would say the salmon “mi-cuit” 52°C cooked during 28 minutes was definitely the most flavorful. Next time I’ll try both “mi-cuit” 47°C and 52°C during 28 minutes.

Jean-François

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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

baldwin-douglas-practical-guide-sous-vide-cooking-french-german

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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