Sous Vide Cooking » Post Tags » Skate wing http://www.sousvidecooking.org A blog about cooking with low temperatures Mon, 22 Aug 2011 21:23:56 +0000 en hourly 1 http://wordpress.org/?v=3.0.1 Fish core temperature and cooking time advised for sous vide cooking by Viktor Stampfer http://www.sousvidecooking.org/fish-core-temperature-and-cooking-time-advised-for-sous-vide-cooking-by-viktor-stampfer/ http://www.sousvidecooking.org/fish-core-temperature-and-cooking-time-advised-for-sous-vide-cooking-by-viktor-stampfer/#comments Wed, 03 Jun 2009 14:19:04 +0000 jean-francois http://www.sousvidecooking.org/?p=542 Core temperature and cooking time is key for cooking sous vide. Find bellow what is advised by Viktor Stampfer especially for fish products.

  Weight Core °C Water bath °C Core Cooking Time (min.) Comments
Alaska Halibut 720 g 54 56 8  
Turbot 80 g 54 56 10  
Tuna Médaillon 480 g 54 56 20 Each piece should be 4-5 cm by 12 cm
Cod Fillet 80 g 54 56 10  
Skate wings 2 fillets 54 56 25  
Salmon 300 g 54 56 10  
Stuffed octopus 2.5 Kg 66 85 36 hours chille 24 hours before serving

Jean-François

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