Sous Vide Cooking

I thought it would be interesting to update the information available to me about cooking fish sous vide, especially since I had the opportunity to have a look to Heiko Antoniewicz’s book called “Werwegen Kochen” which means “Daring Cooking” in German.

The first table is a compilation of Viktor Stampfer’s recipes about cooking fish and ICC Roner Compact manual cooking information. The tables indicate both the core temperature of the fish and the cooking time at this temperature.

The second table illustrates the different core temperatures (not available for Heiko Antoniewicz) and cooking times chosen for the same fish by different cooks.

Table 1

(*) If core temp. available otherwise cooking time at water bath temp.

Table 2

(*) If core temp. available otherwise cooking time at water bath temp.

Jean-François

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

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