Questions about food safety and technique for cooking sous vide.

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Sous Vide without vacuum. What liquid should be used?

I'm new to sous-vide and I am trying to figure out how to do it without vacuum. I've seen how other people have done it with oil to displace the air in the bag. But is this the best liquid to use? ...
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1answer
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Should a sous-vide-cooked meat be frozen then reheated?

New to sous-vide, I was wondering, once you are done cooking, will it degrade the quality of the meat if I freeze it then reheat it back? The method of reheating probably matters, but let's say I am ...
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3answers
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Using sous-vide oven to make stock or soup (no bags)

I have a sous-vide supreme water oven. I was wondering if I could use it to slow cook large amounts of soup or to make beef stock by slow cooking. The idea is to have the soup or stock directly into ...
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2answers
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Sous vide over cooking toughens meat?

I'm new to sous vide cooking. The equipment I'm using is a Ronson slow cooker connected to Sous Vide Magic PID controller, no bubbler. No vacuum sealer. I calibrated the SVM temperature reading to ...
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5answers
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How should I prepare an excellent sauce from sous vide juices?

Reading the other posts on this, I realize I should have coagulated the myoglobin and removed it before attempting to make a sauce with what's left over. Anyone have a good trick to do that simply? ...
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2answers
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Is there additional risk in cooking meat sous-vide from frozen?

I am aware of the additional cooking time required when cooking frozen meat sous-vide. Beyond that, is there additional risk in cooking meat sous-vide from frozen?
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Is the rapid ice bath chill post-sous vide actually necessary when putting the meat/fish in the freezer?

In the past, I would frequently cook (in the oven) 6+ lbs (3+ kg) of salmon fillets (usually took ~25 min) to an internal temp of 145-150 F (62.5-65 C), take them out, let them set on the counter for ...
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Can I sous-vide meat (at a temperature between 40ºF and 140ºF) for more than four hours?

According to the USDA cooking chicken at 145ºF (63ºC) for 13 minutes (i.e. maintaining an internal temperature of 145ºF for that long) will bring about a "7 log10 relative reduction of salmonella". A ...
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4answers
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Can I use my oven for sous-vide

I have an electric oven which has a temperature setting, starting at 50c and goes up in 5 degree increments; [50,55,60,65,...]. It also has a fan to circulate air. (pictured below) Will this be ...
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2answers
927 views

Is Sous Vide Oil Infusion with fresh herbs or garlic a practical technique to avoid botulism risk?

I've been experimenting with flavoring olive oil using dried herbs. So far, I've only used dried herbs in my home infusions because I have read a number of articles which claim there is a botulism ...
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3answers
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Is there some trick to vacuum sealing broccoli?

In Sous Vide for the Home Cook Douglas Baldwin gives a recipe for broccoli. In brief, blanch the broccoli, cool in an ice bath, then vacuum seal as a single layer in a bag with salt, pepper, and ...
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439 views

How does double-bagging sous vide food affect cook time?

Does double vacuum bagging food for sous vide cooking measurably increase the cook times? Or is the extra bag not thick enough to make an impact?
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why use a pressure cooker for collagen to gelatin conversion?

I was watching S13E16 of Good Eats and to cook his chicken for "chicken and dumplings", he places an old hen (instead of a rooster) in the pressure cooker at the maximum temperature & pressure. ...
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2answers
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Sous-vide without a pump using convection?

I'm currently planning on creating a sous-vide setup using an induction cooktop and a PID controller. I will be an Arduino micro-controller setup similar to this openschemes.com-manual control of ...
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4answers
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What is a good way for a beginner to start sous vide cooking?

I am just about to start experimenting with Sous Vide cooking. My plan is to start out with some very simple equipment (A PID controller and a kettle) and slowly build up until I have made my custom ...
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2answers
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Is a vacuum strictly necessary for sous-vide cooking?

I'd always assumed that things cooked sous-vide (which translates as 'under vacuum'!) needed to be under a good vacuum for the most efficient heat transfer into the meat, since air is less convective ...
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3answers
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My sous vide chicken is tough and stringy - did I cook it too long, or too little?

So far I've attempted it twice. The first time I cooked legs and thighs at 60C for an hour and a half; the second time I cooked two breasts at 60C for about 45 minutes. Both times the chicken came out ...
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1answer
498 views

Where to rent vacuum chamber?

I am testing out ideas for edible fruit cocktails that I would like to serve as an opener at a dinner party. So far, my tests have been successful, but it occurred to me that vacuum sealing, or ...
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2answers
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Vacuum sealing with a submerged ziplock vs home machine vs professional machine

Typically I'll seal food for storage or sous-vide in a Ziplock bag, submerging it in water whilst closing the final inch to remove air. How close to a machine seal is this, and is it worth worrying ...
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3answers
833 views

Can putting items with high heat capacity smooth out heat changes in Sous Vide?

So was recently thinking about the beer cooler sous vide method and had a thought: While heating the water to put in the beer cooler, if you were to place an object with a high heat capacity (e.g. a ...
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1answer
722 views

Reheating boiled eggs for scotch eggs

I recently boiled a duck egg for 7 mins and then immediately placed into iced water, where I let it sit for 10 mins. I then proceeded to place the cold egg into a water bath set at a temperature of ...
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3answers
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Blow torching meat after sous vide - add fat or not?

After I pull the meat out of the sous vide and then use a blow torch to sear it, should I use a fat on it or not? Will that get a better crust on it?
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1answer
581 views

Should I sear sous-vide chicken breasts?

I'm planning on cooking some boneless skinless chicken breasts tonight sous-vide. Should I finish them with a quick pan sear like I do with my steaks or should I just season and slice?
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2answers
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What temperature should I use for sous-vide chicken breasts?

I'm finally going to advance my sous vide repertoire from just steaks to poultry. I know the safety issues and am familiar with the salmonella death rate chart. What I'm wondering about is the ...
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1answer
767 views

How do I control the temperature of water for an extended period of time?

When making the "perfect" mash, Heston Blumenthal recommends cooking waxy spuds in hot water for half an hour at the temperature of 72 degrees Celsius, exactly. At 75 degrees stuff starts breaking ...
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1answer
927 views

What type of sauce is appropriate for a dry-aged prime steak?

Yesterday I purchased some dry aged prime strip steaks from my beloved Wegmans. This will be the first time I will have the opportunity to eat (as far as I know) and cook prime beef. With that in ...
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1answer
469 views

Starting the Maillard reaction on ribs without a torch or gas stove

Two months ago I made a homemade sous vide cooker and I've had great luck so far. Last night I started a batch of 72 hour ribs and I'm really looking forward to eating them in a few days. Until I ...
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2answers
825 views

Training on molecular gastronomy and sous vide

I am looking for suggestions on opportunities for learning techniques directly from a skilled professional, preferably in a classroom setting. I have been dabbling in molecular gastronomy/precision ...
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1answer
516 views

Searing after sous viding - what temperature?

I just got a sous vide supreme for christmas and I am super excited to use it. Many of the recipes I have seen online suggest to sear the meat after cooking to provide a crust. No problem. My ...
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2answers
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Does shape affect pasteurization time when cooking sous vide?

Looking at Douglas Baldwin's charts for time to heat a piece of meat sous vide (table 2.2), a cylinder with diameter X heats through much faster than a slab with thickness X. This makes sense to me. ...
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1answer
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How long does it take botulism spores to germinate in the fridge?

Based on this question, I started wondering how long I could keep an anerobic food in the fridge before I have to worry about botulism colonization. 1 day? 3 days? 2 months? Clearly it's not a ...
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1answer
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Are the claims legitimate linking botulism to vacuum prepared foods?

I have read in many places 1,2,3 claims of a link between preparing foods sous vide and botulism, with claims that this is because the food is prepared in a vacuum. This struck me as illogical, so I ...
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How long will Sous Vide food keep?

I'm part of an international rescue team and one of the things we need to do is to be self sufficient. At the minute we take ready made boil in the bag food which is not particularly great and is ...
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8answers
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Where can I find “food safe” glass marbles for sous vide cooking?

I would like to find "food safe" glass marbles for sous vide cooking. They can be used for keeping bags from floating, to space out ingredients in a bag, or even as "filler" space in a chamber vacuum ...
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3answers
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Is lots of red juice normal when making sous-vide steak?

So I made a 1lb hanger steak via sous-vide the other day and cooked it for 45 minutes at 130F. After I seared in a cast iron pan, I took the meat off of the pan and let it sit for a few minutes and ...
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1answer
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Pre-Cooking Steak in a bag, Any suggestions?

I tried something on the weekend, and it seemed to work well, so I thought I'd ask for comments. We'd planned to make steak for dinner, and it happened to come in a vacuum-packet plastic. So before ...
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3answers
792 views

Meat juice reabsorption sous vide

I frequently cook sous vide at home--primarily for the sake of convenience. I have been generally satisfied with the results, and normally get tender and juicy meat. One thing that bothers me, ...
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3answers
696 views

Dangers associated with sous-vide temperature and time

What's the risk associated with leaving pork (vacuum sealed) in water at 35 °C (95 °F) for 12 hours? It's probably a common mistake with sous vide cooking, forgetting to turn the bath on.
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1answer
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What is the purpose of using ping pong balls on top of a Sous Vide Bath?

I recently saw a picture of expert Douglas Baldwin with his sous vide equipment in this article. One of his immersion circulator baths was covered with ping pong balls. What is the purpose of ...
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2answers
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What is the sous vide botulism risk if storing meat post-cooking at home?

So I understand that cooking sous vide has a potentially high risk of botulism due to the anaerobic environment (vacuum). As such, you need to be careful with time and temp combinations. If you are ...
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2answers
2k views

Can I can vegetables using sous-vide?

My girlfriend and I were talking about the summer produce season approaching and hit on the idea of canning sous-vide. That is, rather than sterilizing by high heat for a short amount of time, you ...
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1answer
6k views

How to pasteurize eggs in a sous vide machine (in the shell)

I have a Sous Vide Supreme machine and I like raw eggs (in the shell). I've made a few batches by simply boiling them at 134F for 2-4 hours, but I have 2 problems: some of the eggs crack and most of ...
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1answer
611 views

Corned Beef vs Pastrami

My impression has been that pastrami and corned beef have a cure in common, but corned beef is simmered whereas pastrami is spice-crusted and smoked. This seems reasonable, but recently I've been ...
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5answers
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How do I get breading to stick to pre-cooked chicken for pan frying?

I tried pan fried chicken and pre-cooked the chicken sous vide. This meant that the chicken just needed to be crisped once it went in the pan. I dredged in flour then egg and then panko (Japanese ...
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11answers
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Sous vide without plastic bags?

I really like the idea of cooking steak using sous vide. However, I am very wary of heating food up together with plastic, and then eating the food, as I believe that at high temperatures, chemicals ...
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2answers
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Party scale sous-vide

I have used the chilly bin (cooler) sous-vide hack at home for a while and get excellent results for up to eight servings I use extra insulation on the lid and a digital submersible flexible probe ...
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2answers
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Can I cook Foster Farms chicken sous-vide in its original plastic?

Is it safe to cook individually wrapped frozen chicken breast in the original plastic packaging (e.g. from foster farms) using sous-vide? Also, what is the highest temperature I can cook the ...
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Which torch to buy for finishing sous vide meat? Butane or propane?

I have started cooking sous vide and am thinking of buying a torch to finish off the meat. I have seen stores selling little butane torches for creme brulees, but some have claimed they are not hot ...
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3answers
596 views

What spice rub would be typically Thai?

I'm trying to recreate a dish I had at Alinea a while ago. Their forum actually had a good start for this dish: The garnishes on the surface are Hawaiian volcanic salt, cucumber, garlic chips, ...
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2answers
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Spanish Codfish with sous-vide

I recently made a Spanish codfish. It's called Bacalao al pil pil. The trick is to render the gelatin from the fish at a low temperature, reserve the fish meat and then mount the gelatin with oil. The ...