Questions about food safety and technique for cooking sous vide.

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1answer
451 views

Will texture of fish cooked sous vide change, when cooking times increase?

I am experimenting with sous vide these days. I have successfully cooked salmon sous vide (60C to pasteurization according to Baldwin). One thing with sous vide that people brag about is the ...
4
votes
1answer
225 views

Sous vide octopus for maximum tenderness

A few years ago I had a delicious 15-hour slow-cooked (then charred) octopus at a japanese restaurant in New York. The flesh was moist and tender without being gelatinous, and I could sense the ...
4
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2answers
1k views

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?
3
votes
3answers
652 views

How to Sous Vide Filet Mignon to Medium Rare

I made my own Sous Vide with a crockpot and an Arduino and would like to cook a Filet Mignon cut to medium rare. However, a quick google search of '"sous vide" "medium rare" "filet mignon"' shows ...
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8answers
13k views

Tenderness of sous-vide pork chops

I made some sous vide pork chops this week that didn't turn out as tender as I expected. They were about as tender as when I grill them; maybe a little bit worse. I had marinated them overnight in a ...
3
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2answers
213 views

How to scale up modernist Potato Puree?

The recipe for Potato Puree in "Modernist Cooking at Home" calls for precooking the potatoes in water at 65 degrees Celsius for 35 minutes. The bag should hold 500 g potatoes and 1 liter water. Since ...
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3answers
750 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.
3
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1answer
134 views

How can I vacuum seal acidic ingredients with meat or poultry for freezing?

What if I want to prepare packets for sous-vide and freeze them? I want to include an acidic marinade in the bags, but I don't want to turn the meat into mush.
3
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2answers
171 views

Sous Vide Strip came out medium well, what did I do wrong?

I picked up two NY Strip steaks, about 6 oz each this weekend with the hopes of showing off how awesome my new sous vide circulator (Anova Precision Cooker) with a nice medium-rare steak. I pre-heated ...
3
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3answers
2k views

How to keep bags from floating in a sous vide supreme

I have had a few items float a little in my sous vide supreme machine. Mostly veggies. How do I keep them from floating up and stay submerged?
3
votes
2answers
5k views

At what temperature will the fats on meat render?

I am expectantly awaiting the arrival of a sous vide circulator. I saw a clip where someone cooked a duck breast sous vide, finishing it off in a frying pan to crisp the skin. That simply makes no ...
3
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1answer
836 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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3answers
640 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, ...
3
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2answers
326 views

Sous Vide and Plastic Melting?

Is there a danger of the plastic bag melting for cooking via sous vide? How do you know when the plastic has melted?
3
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1answer
475 views

Changing Sous Vide water

How often do you need to change the water in your Sous Vide machine? Given food never touches the water I don't think I need to change it every time, but it does seem like I should change it once in ...
3
votes
2answers
149 views

Sous Vide long cook meat prep?

Do I need to do anything special to prep a flat iron steak for an overnight SV bath? I have seen some references to dunking in boiling water for anti microbial effect, but am not sure what the best ...
3
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1answer
385 views

Ziploc vacuumed bags expand in sous vide

I had an issue yesterday when I tried to cook some root vegetables in my sous vide supreme. I chopped them to roughly 1" lengths and placed them in a few quart Ziploc freezer bags and vacuumed them ...
3
votes
1answer
469 views

Cooking ribs weirdly?

So my brother who's pretty inexperienced brined his ribs, smoked them for an hour, put it back in the brine/fridge, and plans on sous vide+searing them. Is there danger in putting the cooked pork back ...
3
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2answers
2k views

What sous vide parameters for entrecote?

I want to cook an entrecote using my sous vide waterbath. The piece is approx. 5cm thick and currently frozen. I would like it to come out as medium-rare. It has a quite a bit of fat on it. At what ...
3
votes
1answer
554 views

Sous-vide - What does circulation accomplish?

Sous-vide has been on my radar for a while, but there is no way I am going to spend $500 for a new kitchen toy, nor have I been terribly excited about the do-it-yourself projects that I've seen over ...
3
votes
2answers
4k views

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 ...
3
votes
1answer
3k views

Sous Vide leg of lamb WITH bone?

I'm a new owner of a Sous Vide circulator, and I'd really like to make a leg of lamb for Easter. Making leg of lamb the "old" way (in the oven) I always get a better result if the leg is with the bone ...
3
votes
1answer
201 views

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? ...
3
votes
1answer
622 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?
3
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1answer
984 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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2answers
2k views

Dry sous vide steak

How do I stop my sous vide steak drying out? I have tried various temperatures and times from 55°C to 60°C and from 40 minutes to 4 hours. The colour and texture changes but the meat is always too dry ...
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2answers
155 views

Collecting & using cooking profiles on foods like coffee roasters do

With precise devices like sous vide, which have sensors like thermometers that you can download readings from, I am curious if people have started collecting 'cooking profiles' much like coffee ...
3
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1answer
786 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 ...
3
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4answers
866 views

Training on molecular gastronomy and sous vide [closed]

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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3answers
589 views

How would you make a roux efficiently?

Making a big batch of roux is a hassle, so I'm investigating how to make my life a bit easier. According to 'Ideas in food', you can make roux in a jar in a pressure cooker. Nice, but the quantity is ...
2
votes
1answer
13k views

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 ...
2
votes
2answers
90 views

What temperature should “simmer” be for candying fruit?

I want to make Candied fruit more efficiently, and all the recipes I have found say basically "bring simple syrup to a boil, then lower to simmer with the fruit/peel in until translucent" So my ...
2
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2answers
2k views

How can I improve sealing of bags for sous vide?

I am occasionally using my vacuum machine to pack bags for sous vide cooking. The model is the FuturaVac clamp-style table model (see e.g. ...
2
votes
1answer
2k views

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 ...
2
votes
3answers
1k views

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?
2
votes
1answer
97 views

Inexpensive vacuum sealer not pulling out air

I bought a Seal-a-Meal for sous-vide cooking. It felt like a bargain at the time, it was very inexpensive because it was a close-out model. It seals great, I'm not having any problem with leaking, but ...
2
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1answer
200 views

Sous vide vegetables packed in advance?

Is there a reason to not dice vacuum pack vegetables and keep them in the fridge for å few days before cooking them sous vide?
2
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3answers
150 views

Does anyone know how to make a Sous Vide style cooking vessel?

The last year I was in culinary school (2014) my chef instructor was really excited about culinology and the new innovations that were emerging and becoming to be utilized more often in the industry, ...
2
votes
3answers
924 views

Marinade then cook or cook then marinade?

For pork, does it matter if you marinade first, then sear + braise vs sear + braise first then marinade? More details: I'm trying to cook pork chashu using pork butt. The marinade is mostly soy ...
2
votes
1answer
140 views

Post-marinade (Seasoning?)

Has anyone experienced with post-marinade (or seasonings?) meat in the following way? 1) Cook meat in sous vide just with salt. Goal here is allow saltiness to spread through the entire meat and ...
2
votes
2answers
456 views

Brining…at high temp?

I read that brining makes meat moister by causing protein cells to absorb water from the brine via osmosis (Wikipedia) So I thought, hmm, why not kill 2 birds with 1 stone: brine + slow-cook ...
2
votes
1answer
625 views

How should I prepare venison hind leg sous vide?

I have a piece of venison I want to cook. On the package is says "hind leg". It is a 1kg piece without bones, in a rather round shape. I want to use sous vide on this piece, but I am not at all sure ...
2
votes
2answers
680 views

How Long Can I Store Seasoned, Vacuum Sealed Chicken [duplicate]

I'm trying to optimize making food for the week and one of the things I want to do is season chicken breast with salt/pepper/herbs/etc in advance and vacuum seal them individually so I can just drop ...
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vote
3answers
1k views

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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3answers
874 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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2answers
4k views

Sous vide chuck roast or chuck steaks?

I've never cooked sous vide before, but am now equipped to try thanks to the holidays. We have a 3 pound chuck roast -- I'm not sure what the exact cut shape is, but it's vaguely cube shaped. If we ...
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1answer
2k views

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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1answer
300 views

Chicken breast sous vide: Time in fridge matters?

I have kept a chicken breast, packed in plastic (possibly in a near-vacuum environment) in my fridge for more than a week. The best-before-date is tomorrow. I am considering cooking this breast sous ...
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vote
1answer
275 views

steam oven vs conventional oven

I am in a debate as to whether diced, marinated pork shoulder cooked in a vacuum bag in a regular conventional oven gives the same result as the same pork, cooked in a steam oven. The bagged pork had ...
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vote
1answer
412 views

Modernist Cuisine-style BBQ brisket safety

I am going to try Nathan Myhrvold's 2-step BBQ brisket recipe: Smoke at 149F for 7 hrs, then vacuum seal and sous vide at 146F for 72 hrs. However, (due to travel for work) I won't be able to complete ...