Sous Vide Cooking

Tag: sous vide cooking

Salmon sous vide – 1st trial with Turbigomme and a thermometer probe, 54°C Core temperature

by on Jul.27, 2009, under Equipments & Accessories, Recipes

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Their is now a long time that I wanted to cook sous vide salmon with Turbigomme and a probe. Viktor Stampfer book indicates salmon should be cooked 54°C for 10 minutes (core temperature) with a 56°C water bath. In my former experiment I raised the time to 14 minutes, as I didn’t have any equipment to take the core temperature.

This time I purchased Turbigomme on a French site called svdiffusion.com. Turbigomme is a gum made to be glued on a pouch. The gum is supposed to be airtight if you go through with a probe. I bought it 8.85 euros (3 meters) + 10.94 euros shipping costs! I was really mad when I reallized that SVdiffusion cheated on shipping costs. Who can believe that a 110 gr parcel could be sent for 11 euros!

Anyway I have now everything: 4 cm Turbigomme piece, a 3 mm Mastrad probe (I know this is very thick but this is a cheap thermometer – less than 40 euros) , 2 rubbers to fix the Turbigomme in the case the self-adhesive would not be enough and a nice piece of salmon.

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I glued the Turbigomme on the pouch, strapped it with rubbers and pierced the all with my 3 mm probe. I didn’t face any issue during this process. The pouch did not look like “loosing vacuum”.

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During the cooking process I was doubting if air was not coming inside the pouch as I could see some bubbles appearing. I was feeling more comfortable when I saw the other salmon vacuum pouch I made without Turbigomme was doing the same…

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To sum up I would say my experiment was successful. 8 euros Turbigomme (plus shipping costs!) and a cheap thermometer (40 euros max.) where enough compared to those very expensive 1 mm hypodermic thermocouples probes (approx. 200 euros) and thermometer.

My only issue was the cooking time. The starting temperature of the salmon was 8°C and it took 30 minutes to reach 54°C core temperature. My water bath was set at 56°C. I decided to take the salmon of the water bath as soon as the core temperature reached 54°C (instead of waiting 10 more minutes as suggested by Viktor Stampfer).

I was afraid the salmon would be overcooked. It was the case…nothing to do with a raw appearance salmon!

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Next time I’ll try 72 hours pork ribs. No need of an internal probe for this kind of cooking!!!

Jean-François

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Sous vide – 42 hours pork ribs

by on Jul.21, 2009, under Recipes

sous-vide-cooking-cookery-org-vacuum-immersion-circulator-thermal-circulator-pork-ribs-24-recipeI finally decided to make sous vide 48 hours pork ribs. Unfortunatly I had to keep the pouch 42 hours hours in the water bath (57°C or 134.6°F) only.sous-vide-cooking-cookery-org-vacuum-immersion-circulator-thermal-circulator-pork-ribs-24-recipe-3I kept the ribs in the fridge 8 hours but before that I put the pouch some minutes in iced water.sous-vide-cooking-cookery-org-vacuum-immersion-circulator-thermal-circulator-pork-ribs-24-recipe-4sous-vide-cooking-cookery-org-vacuum-immersion-circulator-thermal-circulator-pork-ribs-24-recipe-6I purchased on this occasion a butan blow torch for 12 euros including the butan can.sous-vide-cooking-cookery-org-vacuum-immersion-circulator-thermal-circulator-pork-ribs-24-recipe-10The result was very good, very tender.sous-vide-cooking-cookery-org-vacuum-immersion-circulator-thermal-circulator-pork-ribs-24-recipe-8I am asking myself if 6 hours more would have changed something. What do you think?

Jean-François

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The SWID, Addélice immersion circulator on Youtube

by on Jul.17, 2009, under Equipments & Accessories

Addélice launched a short video about its new immersion circulator dedicated to sous vide cooking.
This sous vide equipment is named SWID and benefits from two displays: one for the temperature and the other one probably for the timer. The Youtube video doesn’t show much but you can guess Addélice thermal circulator includes a protection cage. We still don’t know what would be the price of this appliance. I’ll try to contact Addélice to obtain futher information and will inform you if I have some fresh news.

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Jean-François

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No need for a professional or powerful vacuum machine for sous vide at home

by on Jul.12, 2009, under Equipments & Accessories

sous_vide_cooking_org_cookery_equipment_vacuum_machine_cookingissuesWhen I started cooking sous vide I had difficulties to decide which vacuum machine to purchase. Finally I bought a non professional vacuum machine (Lava 100) which is powerfull and high quality made. This vacuum machine was a big investment  (EUR 250) for my student budget.

When surfing on the excellent CookingIssues.wordpress.com site I found a very interesting post about vacuum machines affecting textures of ingredients (click on the image bellow for a direct link to the post).
To sum up this post I would say that there is no need of a powerful vacuum machine for vegetable, fish and poultry (such as chicken). CookingIssues even says that for some ingredients such as chicken, the more you increase the amount of vacuum the more you affect the texture and the flavour! On the other hand CookingIssues did not mention any drawback regarding high amount of vacuum for meat.

Just to say that sous vide cooking at home is definitely possible with a cheap vacuum machine. Remember that the issue consisting in sealing sous vide a marinate can be solved by freezing the marinate.

Jean-françois

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Cooking sous vide a salmon with Julabo EC thermal immersion circulator

by on Jul.09, 2009, under Equipments & Accessories, Recipes

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Down to my home is a fantastic fish shop. I could not resist when seeing this huge and beautiful 2 Kg Atlantic salmon. This was a great opportunity for me to try my new toy…the Julabo EC immersion circulator.

Recipe: I just put some lemon slices inside the salmon, put the salmon in pouch and vacuumed it. Temperature 56°C (138.2°F)  for 12 minutes.

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This Julabo is a war machine. The  56°C (138.2°F) target temperature was reached so fast (even with my 20 litres water bath) and was very steady thanks to the water pump. Haaaaaaa! The time when I was using a gas or an halogen stove to cook sous vide is now so far to my memory. What a pleasure to switch on a machine, fix the temperature and that’s all!

The result was fantastic…juicy, looking like row but in reality cooked. I invited my neighbour who heard about my experiments and where very curious to see what is cooking sous vide with an immersion circulator.

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Jean-Francois

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