Sous Vide Cooking

Tag: Sous vide at home

White Flesh of Scallop Sous Vide at 49°C and 51°C

by on Nov.14, 2009, under Time and Accurate Temperature

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October to April is the scallop season in France. When going on markets you can see very often fishmongers’ stalls full of Coquilles Saint Jacques.  The white flesh of the scallop (the “noix de Saint Jacques”) is very thick and looking beautiful. I purchased 3 noix de Saint Jacques for a very fair price.

I have seen several post on the net with poeple who cooked scallops sous vide at 50°C. I was scarred to get it a little bit overcooked and therefore decided to cook it at 49°C.
I cleaned the scallop, put it in a pouch with salt, pepper and a bit of butter. I left the scallop 40 minutes in the water bath.

As I just wanted to cook one piece of Saint Jacques at 49°C (I have 2 other pieces to make other tries at different temperatures) I thought it was a pity to spoil 8 litres water in a big pot. Therefore I decided to use a small pot that was big enough for the Swid and the tiny scallop pouch I prepared. I was surprised to see the swid was very stable with such few water. After 5 minutes heating the water bath temperature was remaining steadily at 49.0°C!

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After 40 minutes cooking I seared the scallop 3 seconds on each side in a hot pan with a bit of butter.
The scallop was perfectly and evenly cooked but, in my opinion, not cooked enough.
Then, I decided to cook the other piece of noix de Saint Jacques at 51°C during 40 minutes. The result was much better. My sister who is a big scallop fan, said it was almost melting in her mouth. She was surprised by the moist texture of the scallop and agreed on the fact it was one of the best scallop she has eaten so far!

Tomorrow I’ll try my last noix de Saint Jacques at 50°C (yes, I know this was the temperature originally recommended by other bloggers!).

Jean-François

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A Practical Guide To Sous Vide Cooking of Douglas Baldwin now available in French and German

by on Oct.12, 2009, under Books, General Topics, Time and Accurate Temperature

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Good news for sous vide enthusiast who are not comfortable with the English language. Douglas Baldwin “Practical Guide to Sous Vide Cooking” has been translated en French and German by Addélice. This guide is therefore available in 4 languages (incl. Portuguese).

We are also waiting for the launch of addélice immersion circulator (the Swid) that should be vailable in some days (addélice postponed several time the launch of the Swid but told me some days ago that it should be available within one week. For the record, the Swid should be at EUR 449 incl VAT and sending costs! 

Jean-François

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Sous vide at home – Chicken legs at 64°C during 60 minutes

by on Sep.06, 2009, under Recipes, Time and Accurate Temperature

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I am just coming back from summer holidays and unfortunatly I’ll have to give back my Jubalo EC immersion circulator next week! Sniff!
In the meantime here is the result of my first try of cooking sous vide chicken legs.

I saw on Twitter a post from 3beanespresso who was asking himself why his try of sous vide chicken legs at 66°C for 38 minutes was leading to a gory result http://twitpic.com/fo3tl.
There was a long time that I have not looked at Douglas Baldwin “A Practical Guide to Sous Vide Cooking”. I realized 3beanespresso used Douglas table. I therfore decided to try myself 64°C during 60 minutes (on chicken leg was 30 mm thick and the other one 35 mm).

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I found on the net a recipe for the marinade :

  • 1 tablespoon minced ginger
  • 1 minced garlic clove
  • 3 tablespoons Hoisinsauce
  • 1 tablespoon hot chili sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon honey  
  • 1 tablespoon water

I took the chicken skin off and immersed the chicken legs 3 hours in the marinade. Then I took off most of the marinade surrounding the chicken before vacuum sealing the chicken legs. This way I have avoided leakage of marinade inside my non profesional vacuum sealer machine. I think next time I’ll freeze the marinade.
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After cooking I seared the poultry some secondes with my blowtorch and a little bit of oil, just to make the chicken looking more appetizing.

sous-vide-at-home-julabo-chicken-64c2b0c-marinade-3The result was fantastic! I could realy feel the marinade and the chicken was moist and perfectly tender.
sous-vide-at-home-julabo-chicken-64c2b0c-marinade-5The 30 mm chicken leg was not bloody except some little red parts located close to the bones.
sous-vide-at-home-julabo-64c2b0c-marinade-6sous-vide-at-home-julabo-64c2b0c-marinade-7The 35 mm chicken leg was globaly a little bit more bloody than the 30 mm one (see the picture bellow) but the texture and the flavor were still fantastic!sous-vide-at-home-julabo-chicken-64c2b0c-marinade-4

I will definitly try again this recipe and next time add 10 minutes more to the time indicated in Douglas Baldwin’s table.

Jean-François

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FreshMealsMagic – Next Pid Controller (incl. bubbler) by Fresh Meals Solutions

by on Aug.28, 2009, under Equipments & Accessories

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Sousvidecooking.com mentioned some weeks ago fresh news about next Fresh Meal Solutions’ PID controller called Freshmealsmagic!
Fresh Meals Solutions is well known for providing the most price competitive PID controller dedicated to sous vide at home. I purchased and tested Sousvidemagic 1500B. I have to admit I was very satisfied about it.

For your information the global cost for my SousVideMagic 1500B was:

  • SousVideMagic 1500B: USD 169 + USD 25 = USD 194 incl. sending to Europe
  • Custom duties: EUR 35
  • Basic rice cooker: EUR 45
  • Input power cord and socket adaptor: approx EUR 16.

Grant total (1 EUR = 1.4 USD): approx. EUR 234 (USD 327)

This article indicates next Fresh Meals Solutions’ equipment will keep the original appliance (the PID Controller) but add a new device: an immersible bubbler.

Fresh Meals Solutions replaces the rice cooker by the built-in immersible bubbler which has 2 functions: heating the water of any kind of container and stirring water so that the heat is spread evenly in the pot.

I personally think this is a great evolution of Fresh Meals Solutions products and expect this product being sold below 200 USD. The release of this new sous vide equipment has not been disclosed to date.

Jean-François

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The swid by addélice – A full immersion circulator at €449 incl. shipping!

by on Aug.20, 2009, under Equipments & Accessories

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Addélice postponed for 2 weeks the launch of its thermal circulator dedicated to sous vide.

The so called “swid” will be at € 489 incl. VAT and shipping costs. Addélice mentioned on Twitter the introductory price will be at € 449 incl. VAT and shipping! Therefore the swid becomes the most competitive  immersion circulator available on the market (click here for a price comparison of immersion circulators). For the record the swid includes a metal protective shield usually provided as an option by other manufacturer. I had the confirmation that the swid is available on 240 V (European standard) but will be manufactured for the North American market (120 V) soon.

The swid features disclosed by addélice are:

- 2,000 Watt heating power
- Circulation pump
- Built-in cooking timer
- Acoustic and optical alarms
- Adaptive PID algorithm
- Microprocessor-controlled
- Protective grid, low water level protection, overheating protection, max. cooking time limiter

Jean-François

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