Tag: Under Pressure
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!