Tag: Foie gras
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
Core temperature and time given by ICC Roner for cooking sous vide
by jean-francois on May.31, 2009, under Equipments & Accessories, Recipes
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
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