Sous Vide Cooking

Tag: Sea Bass

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

by 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

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Core temperature and time given by ICC Roner for cooking sous vide

by 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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