The main reason to switch to this method is to seal the flavors and ingredients into a flexible and heat resistant plastic bag, before cooking in a water bath, preserving the goodness without losing quality even for a few days. Controlling the heat where a single degree matters, is the defining difference to other methods. Two aspects of importance playing a big role: temperature and time, ensuring rather a perfect edge to edge pink or total juiciness after braising, having just broken down the fibers for the meat to melt in the mouth.
Braising (short ribs): 58˚C – 72 hours
Beef filet (200 g): 60˚C – 40 minutes
Chicken leg: 80˚C – 60 minutes
Chicken breast (180 g): 85˚C – 30 minutes
Duck breast (220 g): 60˚C – 2 hours
Salmon filet (180 g): 50˚C – 30 minutes
Octopus (1kg): 95˚C – 6 hours
My tip:
The above list is an indication of preferred suggestions. The list can be endless ranging over veal, pork, more fish varieties, even oysters and vegetable. I don’t think there is a limit of what can be cooked and what not. I you require any more information on the above or temperatures on other ingredients, reach out!: www.moi-photography.com/oui-chef