Sousvidecooking.org is a blog about cooking sous vide at low and constant temperature. Sous vide cookers and recipes are mainly discussed in this blog.
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I received several questions of people interested by the swid of addelice. Their main worry was to determine if the swid is for professional purposes or for home cooks. To all of them I replied and said that I am not a professional and therefore don’t...
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 the...
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 looking beautiful. I...
Last time I cooked salmon sous vide I tried two different temperatures and cooking times, one to pasteurize the fish and one to cook a “mi-cuit” salmon. Baldwin guide mentions different tables for pasteurized fish. One for lean and one for fatty fish....
Today I woke up and decided to “swid my salmon”!
I purchased 2 pieces of salmon, 20 mm thick, seasoned them with salt, pepper and a little bit of frozen olive oil.
A common problem when cooking salmon, is that the protein albumin leaches out of the...
