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Menu du jour sous vide time : 7 Recipes


  • Recipe Pear cooked Sous Vide at 80°C during 30 minutes
    Pear cooked Sous Vide at 80°C during 30 minutes
    Bruno Goussault’s DVD mentions a recipe of a pear cooked sous vide: 1 pear 30 g chocolate 20 g vanilla sugar (vanilla extract plus sugar) The recipes mentions puting the pear sous vide and immerse the pouch in a water bath set[...]
  • Recipe Sous vide at home ? Confit duck legs ? Multiple tries
    Sous vide at home ? Confit duck legs ? Multiple tries
    Today I wanted to experiment confit duck legs. The idea came to my mind while reading Casqu8′s blog who cooked some weeks ago a couple of confit duck legs . I copied Casqu8 recipe consisting in curing the meat with salt, thyme and bay[...]
  • Recipe White Flesh of Scallop Sous Vide at 49°C and 51°C
    White Flesh of Scallop Sous Vide at 49°C and 51°C
    October to April is the scallop season in France. When going on markets you can see very often fishmongers’ stalls full of Coquilles Saint Jacques.  The white flesh of the scallop (the “noix de Saint Jacques”) is very thick and[...]
  • Recipe Duck Foie Gras cooked sous vide at 58°C during 47 minutes
    Duck Foie Gras cooked sous vide at 58°C during 47 minutes
    In France, during Christmas time, eating foie gras is very popular. Remember that the sous vide method was developed by Georges Pralus in the 70s  in order to cook foie gras in an optimal way. For the first time I tried to cook myself a duck[...]
  • Recipe A Practical Guide To Sous Vide Cooking of Douglas Baldwin now available in French and German
    A Practical Guide To Sous Vide Cooking of Douglas Baldwin now available in French and German
    Good news for sous vide enthusiast who are not comfortable with the English language. Douglas Baldwin “Practical Guide to Sous Vide Cooking” has been translated en French and German by Addélice. This guide is therefore available[...]
  • Recipe Sous Vide at Home ? The perfect egg at 64.5°C ?
    Sous Vide at Home ? The perfect egg at 64.5°C ?
    Three months ago I tried a soft boiled egg at 63°C during 1 hour. I have admitted that it was not the perfect egg for me and promissed to make another try. This time I cooked an egg 50 minutes at a constant 64.5°C temparature. And here is[...]
  • Recipe Are Douglas Baldwin Sous Vide Cooking Tables Correct? Review of Baldwin?s table with a 30 mm Salmon Mi-Cuit
    Are Douglas Baldwin Sous Vide Cooking Tables Correct? Review of Baldwin?s table with a 30 mm Salmon Mi-Cuit
    As you may already know Douglas Baldwin “Practical Guide to sous Vide Cooking” is to date probably one of the only serious source of information about sous vide that you can download for free on internet (English, Portuguese/Brazil,[...]



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