Almost all the meat on the barge is cooked sous vide, a modern exact temperature cooking technique. As requested by a number of guests interested in this technique here is a little detail & the temperatures I use.
This style of cooking has a lot of benefits including consistency of cooking, no shrinkage of the meats, pasteurisation & as the meat is sealed air tight it can be stored prior to & after cooking.
Sous vide cooking was pioneered in 1960’s & adopted in 1974 by chef George Pralus of restaurant Troisgros in Roanne, France who used it for cooking foie gras & then the technique was developed further by Bruno Goussault who developed the parameters of cooking times & temperatures for different foods. These parameters are what all chefs use as the base line for cooking sous vide today, although we only use them as a guide & adjust them slightly to suit each chefs preferred cooking.
After cooking this way for seven years I have developed how long & at which temperature I feel each protein should be cooked, below is a list of times & temperatures I cook each cut of meat.
Fillet of beef. 48 c / 118 f. 2 hours
Pork fillet. 56 c / 133 f. 2 hours
Duck breast. 52 c / 126 f. 2 hours
Lamb fillet. 56 c / 133 f. 45 mins
Lamb rump. 65 c / 149 f. 1 hour
Guinea fowl breast. 60 c / 140 f. 1 hour
Pigeon breast. 58 c / 136 f. 15 mins
Quail breast. 55 c / 131 f. 50 mins
Pork belly. 82 c / 180 f 12 hours
Pigs cheeks. 80 c / 176 f. 6 hours
Duck legs. 75 c / 167 f. 14 hours
Chicken legs. 71 c / 160 f. 7 hours
Pigeon legs. 82 c / 180 f. 4 hours
Quail legs. 62 c / 144 f. 3 hours
foie gras terrine. 55 c / 131 f. 40 mins
Fish is improved a lot by sous vide cooking, however monkfish & scallops in certain dishes work well.
Monkfish. 45 c / 113 f. 20 mins
Scallops. 54 c / 129 f. 50 mins
When cooking these proteins sous vide you have to be aware that you are cooking in danger zone temperatures, by this I mean low temperatures where food has not always been completely pasteurized & bacteria grow very quickly.
You must always use these proteins straight away finishing them in a hot pan to create the maillard effect, caramelised crust, or chill them in an ice water bath then put in the fridge until required.