Tagged with time and temperature

Flank Steak Sous-Vide Temperature Experiment

Flank Steak Sous-Vide Temperature Experiment

After having cooked sous-vide for six years, I still discover some improvements now and then. Until recently, when cooking beef sous-vide I would usually choose as low a temperature as possible, and then cook long enough for the meat to become tender. This has as an advantage that the beef retains as much juices as possible, because … Continue reading

Venison Shank Sous-Vide

Venison Shank Sous-Vide

There isn’t much wildlife in the Netherlands, but there is some. The nearby dunes that are used to filter the drinking water for the city of Amsterdam (Amsterdamse Waterleidingduinen) have so much deer running around in them, that the authorities have decided that some have to be shot in order to prevent suffering from starvation. … Continue reading

Cod Sous-Vide Temperature Experiment

Cod Sous-Vide Temperature Experiment

When you look on-line for the best temperature to cook cod sous-vide, you will find answers ranging from 41C/106F to 60C/140F. On this blog, I have posted a recipes at 41C/106F and 54C/159F. Especially if you are new to sous-vide cooking, these different temperatures may be confusing. And so it is time for another installment in … Continue reading

Venison Shoulder Sous-Vide

Venison Shoulder Sous-Vide

Cooking an unfamiliar cut of meat sous-vide is always a bit exciting, as I am always looking for the perfect combination of time and temperature to make it as tender and juicy as possible. So I knew it was show time when I picked up a bolar roast (the Australian/New Zealand name for a cut that … Continue reading

Rabbit Sous-Vide Time and Temperature

Rabbit Sous-Vide Time and Temperature

Rabbit meat is very lean and easily becomes dry and/or tough. With sous-vide this can be fixed: the meat will be tender and succulent. So far I’ve been cooking rabbit sous-vide for 3 to 4 hours at 60ºC/140ºF. Sometimes it came out slightly overcooked. When cooking meat sous-vide, overcooked means that the meat loses its … Continue reading

Seared Tuna: to Sous-Vide or Not to Sous-Vide

Seared Tuna: to Sous-Vide or Not to Sous-Vide

Recently we were on vacation in Cabo Verde, an archipelago off the coast of Senegal where the sun always shines. We were there for the weather, 25ºC/77ºF and sunny, not the food. There is an abundance of fresh fish, obviously, but a lack of refrigeration and knowing how to cook seafood. It was very hard … Continue reading

Oxtail Cooked Sous-vide For 100 Hours

Oxtail Cooked Sous-vide For 100 Hours

After four years of cooking sous-vide, the longest cook I had done was still 72 hours. So far I had not encountered a cut of meat that required more. Then I read about oxtail sous-vide, cooked 100 hours at 60ºC/140ºF, and I was curious to try it. As this was a trial run, I kept the … Continue reading

Blade Steak Sous-Vide

Blade Steak Sous-Vide

Beef shoulder, also known as the top blade roast, has great marbling (intramuscular fat) and therefore great flavor. It has a drawback, which is a thick central muscle sheath that is very tough. If that sheath is removed then the resulting cut is called flat iron steak (in the US; butlers’ steak in the UK, … Continue reading

Sous-Vide Steak Fajitas

Sous-Vide Steak Fajitas

We love fajitas, Tex-Mex flour tortillas stuffed with chicken or steak, bell peppers, onions, salsa, and cheese. At least that’s how I like to prepare them. We usually have them with chicken, but I was curious to try them with steak. Skirt steak is sometimes also known as ‘fajita meat’, and so that was the cut … Continue reading

Frozen Salmon Sous-Vide

Frozen Salmon Sous-Vide

Fresh fish is vastly preferable to frozen, because frozen fish will lose much more juices when it’s cooked than fresh fish. And thus frozen fish often ends up unpleasantly dry on your plate. Unfortunately fresh fish is not available everywhere, and you may not always be able to eat fish on the same day that … Continue reading

Thomas Keller Got It Wrong

Thomas Keller Got It Wrong

How’s that for a title to catch your attention? Thomas Keller is a world famous chef and owns multiple restaurants. He published a beautiful book on sous-vide cooking called “Under Pressure”. In this book he writes that lobster tail should be cooked sous-vide for 15 minutes at 59.5ºC/139ºF, and many websites have published this temperature … Continue reading

Breast of Lamb Sous-Vide

Breast of Lamb Sous-Vide

Breast of lamb is a cut of lamb I had never prepared before. It is interesting that similar cuts from different animals can have completely different names. In this case, breast is to lamb what belly is to pork. The difference with pork belly is that breast of lamb is of course thinner and smaller. … Continue reading

Chicken Breast Sous-vide Temperature Experiment

Chicken Breast Sous-vide Temperature Experiment

It’s been a while since I’ve done my last sous-vide temperature experiment. There is one I have been wondering about, and that is chicken breast. I don’t prepare chicken breast often, because I think chicken thighs have better flavor and are less prone to becoming dry. I prefer to cook most meat ‘medium rare’ whenever … Continue reading

Wagyu Short Ribs Sous-Vide

Wagyu Short Ribs Sous-Vide

Beef short ribs sous-vide are great, and I already did a post on the best cooking time and temperature for them. With some experimenting I found that for ‘regular’ beef short ribs, 48 hours at 57ºC/135ºF is best. However, not all beef is alike and I found that for wagyu short ribs a lower temperature … Continue reading

Classic Ossobuco alla Milanese sous-vide

Ossobuco is a classic Italian dish from Milan that most people know as veal shanks braised in tomato sauce. Originally, the veal shanks were actually braised in veal stock with just a hint of tomato. I like this classic version, because it gives a meatier flavor. With sous-vide cooking, you could braise the veal shanks … Continue reading

Lobster sous-vide temperature experiment

Lobster sous-vide temperature experiment

Welcome to Stefan’s Gourmet Blog!  You can find an overview of my sous-vide recipes as well as times and temperatures by clicking on “Sous-Vide” above.  If you like what you see here, you can sign up on the sidebar to receive an email whenever I post a new recipe. It’s lobster season in the Netherlands … Continue reading