Sous Vide Cockscombs

Discussion in 'Professional Chefs' started by cacioepepe, Sep 7, 2012.

  1. cacioepepe

    cacioepepe

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    Looking to cooks some cockscombs sous vide but not sure time and temp.  I know its going to be a braised thing but I really dont know how high I should roll.  Any ideas?  I think theres a recipe in the Modernist book, but I ain't got it!
     
    Last edited: Sep 7, 2012
  2. twyst

    twyst

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    185 for 2 hours according to modernist cuisine.   

    I really dont even see the point of cooking it sous vide tbh, at a temperature that high you are going to get just about the same result as braising it traditionally.
     
  3. cacioepepe

    cacioepepe

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    I ended up just poaching them in a fortified chicken stock.  They actually didnt take as long as I had thought so 2 hours at 185 seems high and long. The combs taste chickeny, but they're definitely more suited for texture.  Thanks for the info though Twyst.