Questions about food safety and technique for cooking sous vide.

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18
votes
6answers
20k views

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 ...
3
votes
3answers
638 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, ...
4
votes
2answers
1k views

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 ...
6
votes
4answers
6k views

Sous vide eggs - how to get a perfect soft-boiled egg?

I cooked an egg for 75 min at 65C, the yolk was PERFECT - holds the shape, but still not hard-boiled. In fact the yolks were perfect after about 60 min. But the whites are still runny. Is there a ...
13
votes
4answers
3k views

Should I sear meat which is cooked sous vide before it goes in the bag, or after?

After reading the beer cooler sous vide hack, I'm tempted to try it probably with duck, but maybe with steak. Should I sear my duck/steak first before I put it in the bag, or afterwards, and why? ...
8
votes
2answers
726 views

Sous vide meat without seasoning - strong flavor

I tried the beer cooler sous vide hack just now. On both a veal entrecote and a piece of lean beef braising meat. Both turned out OK, but as the sous vide technique does not impart flavor, most people ...
12
votes
2answers
3k views

Are there health issues with sous-vide cooking?

As I understand the technique, you put a food item in a plastic bag and dump it into warm water for some amount of time. What happens to bacteria growth inside the bag?
9
votes
5answers
10k views

Is there a way to make compressed watermelon without a vacuum machine?

I've got in mind to make a dish with compressed watermelon, but I don't have access to a vacuum machine. I've tried once using weight, but it just cracks because the pressure is all from one side. ...
107
votes
7answers
17k views

Is it possible to cook a whole fish in a dishwasher?

I heard that there is a way to cook a whole fish in a dishwasher - any techniques, tips??
5
votes
3answers
2k views

Do you have to use water to sous vide?

I've been using the beer cooler hack instead of a sous vide machine and I was wondering if water is the only medium I can use to cook in it. I was thinking that I could fill it with oil for a high ...
3
votes
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 ...
15
votes
9answers
2k views

How do I impart “extra” flavor with Sous Vide cooking?

I've been cooking Sous Vide 2-3 times a week for about 10 months now, and I absolutely love it. The control of temperature and time makes for some really interesting possibilities. But, one of the ...
18
votes
8answers
7k views

Is there any way to sous-vide without a machine

I live in an apartment and have limited space to store kitchen gadgets. I don't really like the idea of having a machine that is dedicated to one specific task. I particularly want to get into using ...
5
votes
5answers
3k views

Advice for low temperature cooking

I want to try out low temperature cooking of some meat, e.g. beef I don't have a reliable oven and am looking for advice before starting. Or alternatives to ovens. I heard some people use meat in ...