Sous vide cookery – Time and accurate temperature while cooking fish sous vide

jean-francois — Mon, 15 Jun 2009 22:29:39 +0000

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

My first experiment of cooking sous vide with a water bath (bain marie)

jean-francois — Sun, 31 May 2009 00:04:12 +0000

As you can see the control panel of my water bath is basic with a drainage valve, a switch on/off and a thermostat.

Contrary to an expensive water bath such as Roner Compact that costs at least EUR 2,000 my water bath doesn’t have a pump, the heating element is located under the container and is therefore not in direct contact with water. Above all my water bath do not benefit from a temperature controller.

I definitely don’t have the perfect cooker for cooking sous vide but let’s try anyway!

For my first try I took a 500g piece of beef I cooked at 58°C (136.4°F) for 1:30 . Please watch out to food safety and read this information.

It took really long before the water of the water bath reached 58°C (136.4°F), approx. 40 minutes, although I started with warm water. The temperature range was similarly to the one achieved with a halogen stove.

For food safety and flavor purposes (Maillard reaction) I seared the meat some minutes and ate the meat immediately.

The texture of the meat was amazing but a bit to raw for my liking. I think next time I’ll put it a little bit longer, 2 hours for example.

To sum up I would say my first try was a success and I really enjoyed this meat. I think I’ll try a couple of timeS cooking sous vide with this water bath before trying another kind of cooker.

Jean-François

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Sous vide cookery – Time and accurate temperature while cooking fish sous vide

My first experiment of cooking sous vide with a water bath (bain marie)