Fish core temperature and cooking time advised for sous vide cooking by...
Core temperature and cooking time is key for cooking sous vide. Find bellow what is advised by Viktor Stampfer especially for fish products. Jean-François
View ArticleSous vide cookery – Time and accurate temperature while cooking fish sous vide
I thought it would be interesting to update the information available to me about cooking fish sous vide, especially since I had the opportunity to have a look to Heiko Antoniewicz’s book called...
View ArticleCooking Salmon and asparagus sous vide (Viktor Stampfer recipe +...
I tried a recipe of Victor Stampfer (and also simplified it ) called “Sockey salmon with asparagus salad and black morels”. I didn’t have morels therefore I just cooked salmon and asparagus. Viktor’s...
View ArticleNo need for a professional or powerful vacuum machine for sous vide at home
When 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....
View ArticleSalmon sous vide – 1st trial with Turbigomme and a thermometer probe, 54°C...
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...
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