Tag: sous vide
Rhubarb is the vegetable of my childhood, my mum was often preparing jam out of fresh rhubarb coming directly from our garden.
I found the post from The British Larder’s blog about rhubarb cooked sous vide interesting. Therefore I have decided to reproduce the recipe and try to obtain a delicious rhubarb tart.
Madalene recipe is easy:
- 140g rhubarb
- 30g sugar
- 30g water
- 1 vanilla pod
Madalena recommends a hard vacuum for this recipe. I was happy to test my MiniVac (a very compact vacuum chamber sealer) at this occasion. I am almost sure you can obtain a similar final result with a good clamp vacuum sealer.
With a storng vacuum, color of fruits and vegetables appear more intense as usual. It is also amazing to observe the sudden transparency of the food stuff.
Contrary to what was recommended by The British Larder (61°C during 20 minutes) I cooked the rhubarb 61°C during 45 minutes with my immersion circulator. I had the strange intuition that rhubarb can’t be cooked at 61°C during 20 minutes.
The result was excellent, not too soft, not too hard. The vanilla syrup was very tasty. The texture of the rhubarb was also surprising. As you will see on the picture bellow the rhubarb cooked sous vide at 61°C is not becoming mushy at all. The rhubarb remains in one piece.
Here is the final result, a rhubarb tart I let probably a little bit too long in the oven. Anyway, it was delicious.
I was very surprised to see that the Sousvide Supreme was today available in Europe (Kookpunt.nl – Netherlands) at € 599 (incl. shipping?).
No star Chef, no Heston Blumenthal for the introductory in Europe of the so called “water oven”?
So strange that the Sousvidesupreme (USD 449 in the US) is now almost as expensive as a Grant SV100 immersion circulator and 30% more expensive than a swid! Please keep in mind that, contrary to what was said in several articles on internet, the Sousvidesupreme is not an immersion circulator but a non stirred water bath (PID controlled).
Today I wanted to experiment confit duck legs. The idea came to my mind while reading Casqu8′s blog who cooked some weeks ago a couple of confit duck legs.
I copied Casqu8 recipe consisting in curing the meat with salt, thyme and bay leaf. I vaccum sealed the pouch and stored it in the fridge for 24 hours.
I rinced the legs with clear water and took care taking off the thyme and bay leaves. No need to leave them in the pouch, otherwise the final flavour of these aromats will be too strong!
Then I vaccumed sealed the duck leg with some duck fat (3 tablespoons) I purchased in a supermark (300 gr cost EUR 4).
In my first try I cooked sous vide the duck leg at 80°C during 9 hours with my immersion circulator.
I have not be satisfied with the final result. The confit duck legs were to dry in my opinion. Casque8 recommended me setting my immersion circulator at 75°C instead of 80, raising the cooking time to 20 hours and adding more duck fat (I have added 150 g per leg). The result was much better and I liked that confit duck leg very much.
I also tried 75°C during 24 hours with the same amount of duck fat. I had the feeling the additional 4 hours have not improved the texture of the meat. In my opinion the 20 hours duck legs cooked sous vide were far better.
Don’t forget to sear the legs both sides in a hot pan in order to obtain a crispy appearance, 20 to 30 secondes are enough.
Are Douglas Baldwin Sous Vide Cooking Tables Correct? Review of Baldwin’s table with a 30 mm Salmon Mi-Cuit
As you may already know Douglas Baldwin “Practical Guide to sous Vide Cooking” is to date probably one of the only serious source of information about sous vide that you can download for free on internet (English, Portuguese/Brazil, French and German). The revolution of this document is to allow home cooks cooking sous vide with tables. No need of an external probe to be inserted in the pouch in order to get the internal temperature of the food. Before using Baldwin tables I purchased most of the books available but none of them were mentioning the thickness of food as a key information in order to cook sous vide. Therefore, in my opinion, all these books can be considered as art books but not cooking books where recipes can be reproduced.
I have experimented Baldwin tables for a while now and I have to admit that I have never been sick or disappointed by the degree of doneness according to the temperatures given.
Nevertheless I realized that nobody on the net ever discussed if Baldwin tables are correct or not. Do I have to accept the fact that everybody is assuming these tables are accurate?
This the reason why I decided to purchase an external penetration probe and verify by myself. For those who would like to purchase such equipment I want to say that I made a mistake in my previous post when buying the needle probe from Thermoworks. The one that should be used for sous vide (water proof) is THS-113-181 only (see on the right of the picture). The needle is very thin (1 mm) and long enough to get inside a 7 cm thick beef fillet (incl. the turbigomme foam).
For my first test of Baldwin table I took a cut of salmon, 30 mm thick that I wanted to cook “mi-cuit” at 47°C. Douglas Baldwin table indicates 1 hour and 2 minutes cooking time. As mentioned in Baldwin document I raised the temperature of my immersion circulator of 0.5°C (47.5°C) in order to be sure to reach the target temperature of 47°C.
In order to comply totally with Baldwin table I took care the core temperature of the salmon was 5°C. This step made me realizing that my fridge is definitely not cold enough as the core temperature of my salmon was 10°C before chilling it! As illustrated on the picture I immersed the pouch in iced water for some minutes.
As mentioned above I set my immersion circulator at 47.5°C for 1:02 and noted frequently the data in order to make a graph out it.
And the result is EXCELLENT!
I was very surprised to see how fast the temperature was raising during the first minutes. I was also having some doubts when the countdown of my sous vide equipment was indicating 22 minutes left while the core temperature of the salmon was 36.6°C. The last tenth of degrees take really long to be reached and I now understand why you should set your sous vide appliance 0.5°C above the target temperature…if you don’t it will take ages before you really reach the target temperature.
Polyscience launched on Youtube a video about their new Immersion Circulator, the MX version.
The design of this equipment is fantastic but will this immersion circulator be affordable for sous vide chefs and individuals? Except this video, no information is available on the net. If you have some, feel free to tell us!
Here is the Youtube video!