All Questions
19 questions
2
votes
1
answer
304
views
Best way to store a stick sous-vide circulator after use
Having managed to send two sous-vide circulators to the great electronics graveyard in the sky, I am determined not to repeat the same mistake with my third and most recent acquisition (a Buffalo ...
- 6,361
3
votes
2
answers
1k
views
Electric cooktop for sous vide-level precision?
Yes, I know, but bear with me here.
I've been thinking about getting an electric cooktop, and reading about them online a lot of people seem to mention that on some of the low settings, their cooktop ...
- 183
2
votes
1
answer
336
views
Could I use a sous vide rack for cooking lasagna in boiling water?
I enjoy cooking my lasagnas in boiling water before using them in the pan. I am perfectly aware that putting a little oil in the boiling water helps avoiding the noodle to stick together. But I cook ...
- 23
0
votes
1
answer
307
views
Do I need to put blood in a vacuum sealed bag to cook it sous vide in this type of appliance?
If I used this type of appliance...
https://www.amazon.de/dp/B01N1PQTIV/
... to pasteurise blood at 60°C for 45 minutes (as per these instructions: https://www.chefsteps.com/activities/blood-sauce), ...
1
vote
4
answers
4k
views
Is it possible to do slow cook things using a sous vide machine?
My question is the exact opposite of this one. I'm considering getting a sous vide tool like this one. I'm wondering what's preventing me to use it as a slow cooker?
Like, would it make sense to use ...
- 113
2
votes
4
answers
353
views
Is there any point in considering sous vide for unskilled newbie cook?
I was considering sous vide as a present for someone, but - being wholly unfamiliar with that cooking method myself except it being trendy - don't know how use(ful|less) of a present that is for them.
...
- 1,171
2
votes
1
answer
1k
views
How to know if a zip lock bag is safe for sous-vide (or boiling), without indication from the manufacturer?
The only zip lock bags available in local stores for me are labelled that they are supposed to be used for refrigerating food.
Is it possible to know whether those bags are safe to put in water temps ...
- 213
5
votes
1
answer
9k
views
How hot is the bottom of a pot of boiling water?
I need to put a plastic bag in a pot of boiling water.
The bag is rated to handle up to 200C (400F).
I will be using a stainless steel (or aluminum) pot on a gas stove.
I am worried that the ...
- 213
0
votes
2
answers
461
views
cooking in a plastic bag without removing extra air, at 100c?
What happens if I just use a zip lock bag, and closed it on the food, without sucking out the extra air, and then used a heavy spoon at the bottom of a pot, with boiling water ?
What i am trying to ...
- 213
2
votes
1
answer
835
views
What has a cooler got to do with sous-vide cooking?
Kindly explain paragraph 3. I can't see link between this device for sous-vide cooking and coolers? What does unmatched versatility mean here?
This is the Chefsteps Joule sous-vide cooker
- 21
3
votes
2
answers
953
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 ...
- 31
2
votes
3
answers
398
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, ...
- 1,885
1
vote
1
answer
991
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 ...
- 11
2
votes
3
answers
4k
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 ...
- 171
3
votes
1
answer
3k
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 ...
- 405
11
votes
13
answers
37k
views
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 ...
- 227
25
votes
6
answers
103k
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 ...
- 649
136
votes
7
answers
31k
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??
- 7,586
24
votes
8
answers
13k
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 ...
- 2,500