Commentaires pour Cinquante quatre degrés

Commentaires sur La débâcle de la poitrine de boeuf sous vide par Nicki D

Nicki D — Thu, 10 May 2012 15:58:02 +0000

I just got a bit of brisket & have been reading through your comments. We did brisket a while ago for 2 days & at a lower temperature (55 I think) & it was so chewy it was almost unpalatable. We had invited the whole family round to sample our fabulous sous vide cooking so it was embarrassing & made me wary of cooking it again… But I got seduced at the meat counter…. I am keen to hear how the brisket worked out at both a higher temperature around 80 & lower temperature around 60 over 3 days. I have a pork shoulder cooking (with fresh rosemary & some soft brown sugar) at 60 just now (the most heavenly thing I have sous vided when I did it before), so I was going to put the beef in for Sunday dinner (it’s Thursday now) at the same time. If it is better cooked at a higher temp to get rid of the sinew I was going to increase the temperature once the pork is done. Any comments, suggestions would be most welcome!

Commentaires sur Saumon sous vide a 50°C par Ben

Ben — Sun, 06 May 2012 15:55:40 +0000

I cook my salmon after having it soak in soy sauce for half an hour. I use 45°C SV for 20 minutes and sear it on the skin side. The result is perfect for me…

Commentaires sur Saumon fumé fait maison par Fadia

Fadia — Thu, 03 May 2012 15:33:14 +0000

Bonjour à tous,
c’est génial ton astuce!!
et là je demande , est ce qu’on peut faire fumer un liquide? autrement dit, j’ai entendu parler d’huile d’olive fumée (en californie)!!
est ce que c’est possible? et comment!
Merci

Commentaires sur Confit de canard sous vide. par Andrew Magerman

Andrew Magerman — Fri, 27 Apr 2012 11:03:50 +0000

Pas besoin de graisse d’oie pour le canard. Les molecules de gras sont de toutes facons trop grosses pour entrer dans la viande. Non, le principe c’est la convection, qui se fait tres bien dans de l’huile.

Moi je suis la recette de Jeff Potter, dans ‘Cooking for geeks’ (recommandé). 4 heures dans un crockpot, recouvert d’huile d’olive pas chere

Commentaires sur Saumon sous vide a 50°C par dominic

dominic — Thu, 26 Apr 2012 15:05:12 +0000

hi there.
im a proffesional chef and we cook a 200g salmon supreme at 48 degrees for 11 minutes. i recomend vac packing with good quality olive oil and bay leaf. the skin will still need crisping for 2 mins in a pan though. hope this helps

Commentaires sur Test Grant Sous Vide SV100 par Adam

Adam — Tue, 24 Apr 2012 12:30:14 +0000

Great site and great reviews! I’m in the process of buying an immersion circulator. Is the Grant SV100 more silent than the Swid and the ones from Polyscience?

Commentaires sur Le Swid d’Addélice par Eric from Belgium

Eric from Belgium — Sun, 15 Apr 2012 06:12:58 +0000

@Gay Battisoni : and a degree of inaccuracy of + or – 10F is not critical

I beg to differ. The collagen contracts at a precise temperature, and the impact on cooking is quite dramatic. For example cooking a piece of cod at 51°C gives a nice firm and juicy result, and at 53.5°c the piece has shrung by 25% and release a lot of liquid, and is flakier.

Personally I use a Clifton FL4CA, which has the same specs as a polyscience but is at a fraction of the price (and more expensive than the SWID), and can heat up to 55 litres of water

Commentaires sur Confit de canard sous vide. par CB

CB — Fri, 06 Apr 2012 17:25:54 +0000

How much

Thyme?
Salt?
Duck Fat?

Commentaires sur Couenne de porc sous vide devient Chicharrones par David

David — Fri, 06 Apr 2012 04:46:32 +0000

Thank you ,
They turned out great , I added beetroot juice to the braising liquid and they
Turned out pink
Thanks again
Dave

Commentaires sur Test du Polyscience 7306 par anna

anna — Mon, 12 Mar 2012 06:32:04 +0000

I am thinking of buying one of these units, but a bit concerned about the evaporation problem with longer cooking hours, how did you combat it with the long time cooking?