Sous Vide Cooking

Tag: sous vide cooking

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 – Lobster tail 20 mm thick, 60°C during 41 minutes

by on Sep.11, 2009, under Recipes, Time and Accurate Temperature

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This is my first try with cooking shellfish sous vide : a lobster tail.

I looked at Thomas Keller’s time and temperature table which mentioned a cooking temperature at 60°C during 15 minutes for a lobster tail. I am realizing more and more that Baldwin’s Sous Vide Guide is very practical. The information about the thickness is key. Douglas Baldwin indicates a 20 mm shellfish is pasteurized at 60.5°C at the condition being cooked during 41 minutes. I have decided to follow Douglas’ recommendations.

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I took off the shell and seasoned the lobster tail with salt, pepper and a frozen teaspoon of  “extra vierge” olive oil. After cooking I seared the lobster tail some seconds in a skillet with some olive oil.

 

 

 

 

The result was very good. The flesh of the lobster was moist and had a very pleasant flavour of olive oil.

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Another successful try!

Jean-François

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