Tag: Duck breast
Sous Vide by Thomas Keller – Precise Cooking Time and Temperature for Poultry and Meats (Under Pressure)
by jean-francois on Aug.26, 2009, under Time and Accurate Temperature
Here are some of Thomas Keller information about cooking times and temperature.
Contrary to Viktor Stampfer’s book that indicates a temperature of the waterbath slightly higher to the core temperature of the ingredient contained in the pouch, Thomas Keller indicates the starting temperature (3.3°C) of the food, the time and the temperature of the bath only. This is definitely less confusing.
| Cook name | Weight | Water bath °C | Time (min.) | Comments | |
|---|---|---|---|---|---|
| Beef sirloin | Thomas Keller | 400 g | 59.5 | 45 | Sear the beef 5 min on a hot pan |
| Chicken legs | Thomas Keller | 1.3 to 1.5 Kg | 64 | 60 | Golden the chicken in pan with butter for 2 to 3 minutes |
| Duck breast | Thomas Keller | 300 g (skinless) | 60.5 | 25 | |
| Duck leg | Thomas Keller | 1.8 Kg | 82.2 | 8 Hrs | Brown in a pan with canola oil for 5 min |
| Lamb saddle and tenderloin | Thomas Keller | 1 split bone | 60.5 | 35 | Salt + pepper, brown in canola oil for 3 min |
| Pork belly | Thomas Keller | 82.2 | 12 Hrs | Brown in canola iol for 3 to 4 min | |
| Pork leg and shoulder | Thomas Keller | 1.2 Kg each | 80 | 12 Hrs | Brown in canola oil for 3 to 4 min |
| Poulard | Thomas Keller | 1.7 Kg | 62 | 1:30 | |
| Rabbit saddle | Thomas Keller | 64 | 12 Hrs | Brown in cnola oil for 5 min | |
| Squab breats | Thomas Keller | 330 to 380 g | 59.5 | 30 | |
| Squab leg | Thomas Keller | 330 to 380 g | 68 | 2 Hrs | Brown in canola oil for 2 to 3 min |
| Veal calotte | Thomas Keller | 350 g | 60.5 | 15 | Heat 350°F oven for 3 min |
| Veal tenderloin | Thomas Keller | 1.2 Kg | 61 | 30 | Brown in canola oil for 7 min |
| Beef tongue | Thomas Keller | 1.33 Kg | 70 | 24 Hrs | |
| Calf's heart | Thomas Keller | 850 g | 79.4 | 24 Hrs | |
| Calf's liver | Thomas Keller | 1 Kg | 63 | 60 | |
| Duck tongue | Thomas Keller | 225 g | 70 | 8 Hrs | |
| Veal kidney | Thomas Keller | 455 g | 82 | 60 | Heat in clarified butter 1 min max |
| Veal cheeks | Thomas Keller | 1.3 Kg | 82.2 | 8 Hrs | Dust both sides wiyh flour, brown sides with canola oil for 2 min |
Jean-François
Sous Vide – Time and Accurate Temperature for Poultry
by jean-francois 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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