Tag: Ray
Sous vide cookery – Time and accurate temperature while cooking fish sous vide
by jean-francois on Jun.15, 2009, under Time and Accurate Temperature
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
Weight | Core °C | Water bath °C | Core Cooking Time (min.)* | Comments | |
---|---|---|---|---|---|
Viktor Stampfer | |||||
Alaska Halibut | 720 g | 54 | 56 | 8 | |
Skate wings | 2 fillets | 54 | 56 | 25 | |
Stuffed octopus | 2.5 Kg | 66 | 85 | 36 hours | chille 24 hours before serving |
ICC Roner Manual | |||||
Mackerel | 43 | 43 | 8 | to be served immediately | |
Sea Bass | 50 | 60 | 15 | to be grilled 2 min | |
Monkfish | 48 | 60 | 12 | to the furnace for some secondes | |
Ray | 50 | 55 | 10 | to be served immediately | |
Heiko Antoniewicz | |||||
Dover Sole | 62 | 14 | roast in butter for 2 min | ||
Haddock | 56 | 15 | blow torch to scruch the skin | ||
Carp | 56 | 10 | under grill or salamander for 1 min | ||
Sturgeon | 56 | 14 | blow torch |
(*) If core temp. available otherwise cooking time at water bath temp.
Table 2
Cook name | Core °C | Water bath °C | Core Cooking Time (min.)* | Comments | |
---|---|---|---|---|---|
Tuna | ICC Roner manual | 38 | 50 | 11 | to be grilled 2 min |
Tuna | Viktor Stampfer | 54 | 56 | 20 | Each piece should be 4-5 cm by 12 cm |
Cod fish | ICC Roner manual | 38-40 | 50 | 12 | to be served immediately |
Cod fish | Viktor Stampfer | 54 | 56 | 10 | |
Cod fish | Heiko Antoniewicz | 56 | 15 | under salamander or oven for 2 min | |
Salmon | ICC Roner manual | 38 | 50 | 12 | to be served immediately |
Salmon | Viktor Stampfer | 54 | 56 | 10 | |
Turbot | Viktor Stampfer | 54 | 56 | 8 | to the furnace for some secondes |
Turbot | Heiko Antoniewicz | 56 | 12 | fry in butter |
(*) If core temp. available otherwise cooking time at water bath temp.
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