Tag: Thomas Keller
Sous Vide by Thomas Keller – Precise Cooking Time and Temperature for Poultry and Meats (Under Pressure)
Here are some of Thomas Keller information about cooking times and temperature.
Contrary to Viktor Stampfer’s book that indicates a temperature of the waterbath slightly higher to the core temperature of the ingredient contained in the pouch, Thomas Keller indicates the starting temperature (3.3°C) of the food, the time and the temperature of the bath only. This is definitely less confusing.
|Cook name||Weight||Water bath °C||Time (min.)||Comments|
|Beef sirloin||Thomas Keller||400 g||59.5||45||Sear the beef 5 min on a hot pan|
|Chicken legs||Thomas Keller||1.3 to 1.5 Kg||64||60||Golden the chicken in pan with butter for 2 to 3 minutes|
|Duck breast||Thomas Keller||300 g (skinless)||60.5||25|
|Duck leg||Thomas Keller||1.8 Kg||82.2||8 Hrs||Brown in a pan with canola oil for 5 min|
|Lamb saddle and tenderloin||Thomas Keller||1 split bone||60.5||35||Salt + pepper, brown in canola oil for 3 min|
|Pork belly||Thomas Keller||82.2||12 Hrs||Brown in canola iol for 3 to 4 min|
|Pork leg and shoulder||Thomas Keller||1.2 Kg each||80||12 Hrs||Brown in canola oil for 3 to 4 min|
|Poulard||Thomas Keller||1.7 Kg||62||1:30|
|Rabbit saddle||Thomas Keller||64||12 Hrs||Brown in cnola oil for 5 min|
|Squab breats||Thomas Keller||330 to 380 g||59.5||30|
|Squab leg||Thomas Keller||330 to 380 g||68||2 Hrs||Brown in canola oil for 2 to 3 min|
|Veal calotte||Thomas Keller||350 g||60.5||15||Heat 350°F oven for 3 min|
|Veal tenderloin||Thomas Keller||1.2 Kg||61||30||Brown in canola oil for 7 min|
|Beef tongue||Thomas Keller||1.33 Kg||70||24 Hrs|
|Calf's heart||Thomas Keller||850 g||79.4||24 Hrs|
|Calf's liver||Thomas Keller||1 Kg||63||60|
|Duck tongue||Thomas Keller||225 g||70||8 Hrs|
|Veal kidney||Thomas Keller||455 g||82||60||Heat in clarified butter 1 min max|
|Veal cheeks||Thomas Keller||1.3 Kg||82.2||8 Hrs||Dust both sides wiyh flour, brown sides with canola oil for 2 min|
Everebody talks about this book, especially in the US. My uncle made me a great surprise offering me this book for holidays! I just received it so I can’t tell you so much about it. I read the first chapters of the book and was very interested in the history of sous vide.
Pictures look great, this is definitly the perfect sous vide gift!
Everybody is mentioning Thomas Keller watermelon compression technique. I didn’t have any watermelon in my fridge but I had a great melon waiting for being eaten. My vacuum machine is definitely not as powerful as a pro machine. Therefore my issue was to determine if my Lava 100 (max. vacuum is 0.8 bar) would make enough compression to change the texture of the melon.
I had some difficulties to vacuum the melon as juice was coming out of the pouch. I made several tries and finally decided to freeze (not completely) my melon before vacuuming it. This way no melon juice got into my vacuum appliance.
I let the vacuumed melon 24 hours in the fridge.
I can’t say this try was a success. The flavour is similar to the one that was not vacuumed. The compression worked quite well and the melon was definitely more compact. The texture in mouth was interesting. I can imagine that with more vacuum the texture would have been more interesting.
Next time I’ll try with a watermelon!