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).
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.
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.
The result was fantastic! I could realy feel the marinade and the chicken was moist and perfectly tender.
The 30 mm chicken leg was not bloody except some little red parts located close to the bones.
The 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!
I will definitly try again this recipe and next time add 10 minutes more to the time indicated in Douglas Baldwin’s table.
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|