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Questions about food safety and technique for cooking sous vide.

6
votes
2answers
2k views

Is it advisable to sous vide in “steam fresh” bags?

Is it advisable to sous vide in steam fresh bags, the type where one cooks the veggies in the microwave for 4 minutes?
4
votes
1answer
125 views

Why and how does the egg white stick to its shell when cooked sous vide?

I've been cooking eggs sous vide and love the control over the consistency of the yolk; a perfectly jammy egg yolk is one reason the sous vide approach impresses me. However, there is one sticking ...
2
votes
1answer
110 views

Is there any food safety advantage in blanching meat prior to cooking sous-vide?

There seems to be a lot of debate regarding the advantages of pre-searing meat prior to adding it to the water bath. I understand that the post-sear process is mainly for appearance and taste purposes,...
3
votes
1answer
121 views

Cleaning plastic bags used for sous vide

I am using this kind of vacuum bag for sous vide. They work perfectly but recently I have been having a problem cleaning them. I let them sit for a few days after using them without cleaning them, ...
1
vote
1answer
59 views

Are long brines neccesary for sous vide?

I'm looking at a recipe which calls for two weeks of wet brining followed by 48 hours of sous vide for beef tongue. I've seen similar recipes for other tough cuts of meat such as brisket. It seems to ...
1
vote
1answer
191 views

Sous Vide chicken for reheating

My understanding is that a lot of the technical knowledge around sous vide was developed in the prepared foods industry by Bruno Goussault of Cuisine Solutions. This makes me wonder whether some of ...
1
vote
2answers
90 views

Wouldn’t flash cooling inside a freezer ice cube box be as effective as an ice bath?

I’ve recently cooked marinated flank steak for four hours and placed it directly in the freezer ice cube box. By placing the warm item between ice sheets and allowing full contact on the food, ...
1
vote
1answer
117 views

Using sous vide to warm canned vegetables

Has anyone attempted to plunge a can of vegetables into the sous vide bath given it is already vacuum packed? I would, of course, take off the label.
1
vote
2answers
265 views

How long do I sous-vide a 5.5lb veal breast?

How long and at what temperature should I sous-vide a 5.5lb veal breast?
2
votes
3answers
298 views

Can soap be put it in the water used for Sous Vide?

This is a bit of a strange question, but may a small amount of soap or detergent be placed in the water when cooking with sous vide? Is the vacuum effective enough to prevent any taste of soap from ...
0
votes
1answer
75 views

What is a reasonable temperature for slow cooked beef spareribs?

I understand from a little bit of reading that too low of a temperature with beef spareribs will make for very tender muscle but fat that is not rendered (http://www.insearchofheston.com/2014/03/how-...
2
votes
2answers
293 views

Safety of Sous-Vide for long cooking times

Note: all of the questions I saw on this focused on higher temperatures. Brisket, being a fairly large and tough cut of meat, takes longer to cook than a a steak or many roasts. Would it be safe to ...
2
votes
3answers
195 views

It's adequate to clean egg shell to cook with it?

If I want to cook natural farm eggs with its shell at low temperature (65C-150F) for 20-30mins and they have some dirt at shell is better to clean it or not? If it's better to clean it what's the ...
2
votes
1answer
325 views

Is safe to reuse plastic bags used for sous vide

Is it safe to reuse plastic bags used for sous vide? And if it's safe, any special measures apart from the obvious need of cleaning them. PD: I mean plastic bags specially designated for sous vide ...
0
votes
1answer
252 views

Sous vide power issue. Food safety

first I read the post that is similar but doesn’t answer my question. Last night my power won’t out for a few hours. I was cooking London broil for about 4-5 hours @125. Around 2am the power went ...
1
vote
2answers
1k views

Time and temperature for converting collagen to gelatin in chuck roast cooked sous vide?

I've been reading about the long low temperature cooking and its ability to convert collagen to gelatin. For example, Doug Baldwin describes some data here. I'm currently focusing on chuck roast ...
0
votes
1answer
466 views

Trying sous vide techniques with an induction cooker

I have a Nu-Wave induction cooker and the normal pans, and I want to try to use it as a sous vide cooker for steaks. I plan to get it going with the steaks and then move on to everything else, ...
6
votes
4answers
1k views

sous vide producing inedible food because of fat not rendered

I did a 36 hour sous vide ribs at 145 degrees F followed by a 5 min sear under the broiler. The meat was soft, tender, full of juice and the fat did not render from my spare ribs. The meal left me....
2
votes
2answers
124 views

Best way to cook a two bird roast?

I've bought this for Christmas. It's a boneless turkey and duck rolled together with stuffing. What's going to be the best way to cook this? Seeing as it's boneless and therefore has no cavities, I'm ...
7
votes
3answers
223 views

Has anyone solved this problem with braising (other than by sous vide)?

I've been braising food for a number of years as a home cook. PROBLEM: Whenever meat is braised (pot roast, short ribs, oxtail etc.), the flavor/juice/water from the meat leeches out onto the ...
1
vote
4answers
687 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 ...
0
votes
1answer
202 views

Sous Vide danger zone for vegetables

I know about the danger zone for Sous Vide cooking (Pasteurization etc.) My question is - is it only relevant for meat / pork / poultry, or is it relevant for vegetables too ? (Both greens and root ...
0
votes
0answers
34 views

Chicken sous vide with crispy skin [duplicate]

Sous vide totally beginner here. How do you get chicken sous vide with crispy skin? Do you sear it and then cook it sous-vide? Or is it the other way round? What produces best results?
0
votes
1answer
117 views

Juice from chicken sous vide

Regarding storage of sous vide chicken breasts. Should I store the cooked chicken with its juices (olive oil and chicken juices), or should I remove the breasts from the zip bag, wrap it in film, and ...
2
votes
1answer
219 views

Tri tip bison sous vide techniques.

Preface: I am cooking a private dinner for 14. Americana themed, surf and turf is what they asked for the main entree. I want to cook bison. The only cut I could find in town in time was a tri tip. $...
0
votes
1answer
246 views

What determines the length of sous vide cooking time?

What factors affect sous vide cooking time, generally? I imagine cooking time is essentially the amount of time needed for the food's internal temperature to reach equilibrium with the desired ...
-1
votes
1answer
73 views

if uncooked shabudana( Tapioca) is soaked for 2 day i put this mixture in fridge, is it still safe to eat (after it's cooked)?

i put shabudana mixture into dish and put it into fridge ater two day i see this mixture .if uncooked shabudana( Tapioca) is it still safe to eat (after it's cooked)?
2
votes
3answers
343 views

Stopping sous vide to drive to relatives, then restarting

I want to sous vide some ribs at ~152 degrees for about 18 hours for Father's Day. Unfortunately we're supposed to drive to my dad's tomorrow before dinner to serve them. I can't go over there ...
1
vote
2answers
4k views

Cooking sirloin steaks with Anova sous vide gave me leather tough steaks

I'm new to the Anova sous vide machine and have successfully cooked tenderloin steaks beautifully with the device. The other day I saw nice thick sirloin steaks in the supermarket which I then cooked ...
0
votes
1answer
354 views

Sous vide bath cooled after reaching cooking temperature, still safe to eat?

I was doing boneless short ribs for 48 hrs at 140. I had to leave town suddenly and unexpectedly for a day and I added enough time via WIFI to continue to cook for an addition 16hrs. My water level ...
0
votes
1answer
273 views

Sous Vide time for 1.5 lb 1 inch thick bone-in chuck roast at 140F

Would this require a 24+ hour bath at 140F, or would the limited thickness and size allow it be 12 hours?
6
votes
2answers
824 views

Why using low temperature cooking for potatoes?

I saw somewhere a recipe for using souse vide at 90C for potatoes. I understand low temperature/long time cooking technics are for tenderizing meat. What is the rationale of using low temperature ...
2
votes
1answer
216 views

Sous Vide effectiveness of trapping residual air above water bath?

(Note: this is a continuation of this question: Sous vide effectiveness without using a vacuum sealer?) What is the scientific impact of trapping small amounts of residual air in a pocket above the ...
4
votes
3answers
789 views

Smoker or Sous Vide first?

I am going for a smoky and tender beef brisket cooked to ~200 degrees. Sous Vide roughly calls for 5-6 hours of time for the brisket to come to temperature, however, I also want it to sit on the ...
1
vote
2answers
242 views

Sous vide the same meat on two days

I plan to sous vide lamb chops, which is going to take 3 hours. Since I have to work, it will be too late for dinner if I start cooking after work. Can I sous vide it for 2 hours the night before, ...
1
vote
4answers
355 views

What to put underneath a polycarbonate sous vide bath container?

I am using a polycarbonate gastro container for sous vide cooking. The water is relatively hot and I prolonged heat can damage the counter on which it is sitting. What would be a good and cheap pad ...
6
votes
1answer
3k views

Sous vide pasteurization for pregnant wife

long time StackOverflow user (and home cook). My wife is now almost 5 months pregnant, and whilst initially I didn't want to serve her sous vide food (she didn't want any) 5 months of non sous vide ...
0
votes
1answer
2k views

Sous Vide Frustrations

I recently purchased an Anova Precision Cooker circulator and have been unsuccessful in both attempts to cook meat using the sous vide technique, and I'd like to figure out why. Attempt #1 - Ribeye ...
0
votes
2answers
553 views

Sous vide: why do cylindrical / cylinder-like and spherical / sphere-like foods cook faster than slab-like?

The Douglas Baldwin's "A Practical Guide to Sous Vide Cooking" has charts for sous vide cooking times. Unintuitive to me, cooking times are drastically shorter for spheres and cylinders than slabs. ...
-1
votes
2answers
417 views

Cooking sous vide a steak which was vac pac frozen

I bought a nice 1.5 inch New York cut steak from a butcher some time ago, and without thinking I vac packed it and froze it without spices. I feel like trying to cook it with my Anova tomorrow, so I ...
2
votes
2answers
438 views

Do people add onions when cooking meat via sous vide

I never really see or hear of people adding onion to the bag when they are cooking meat with sous vide. Are there any reasons not to add onion? Would it affect the texture of the meat?
3
votes
4answers
220 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. ...
11
votes
1answer
813 views

Sous Vide ribs — can't eat for 2 days… best choice?

Cooking ribs in the fairly new Sous Vide cooker seemed like a great idea, right up until the schedule changed and we can't eat dinner as a family tonight. Right now, the ribs are about done with the ...
3
votes
0answers
109 views

Sous Vide at 165F - Air formed in the bag, is this natural? Bad? [duplicate]

I am cooking a pork butt roast sous vide. I am following this recipe. https://recipes.anovaculinary.com/recipe/sous-vide-bbq-pork-shoulder My bag had no or very little air in it after sealing and ...
4
votes
3answers
586 views

Beef Steaks : Cooking older-grade meat (C-Grade)

I'm an amateur cook and I can't afford to buy "good" steaks, so I made my own Sous Vide circulator to try and get the best out of cheap meat cuts. Thing is, where I'm from, even the less-glamorous ...
4
votes
1answer
644 views

sous vide vs slow cooking

I want to become more consistent in what I cook on a daily basis. One option that I've seen suggested is to prepare the ingredients in bulk and freeze meal-size amounts in ziplock bags (without yet ...
3
votes
1answer
526 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 ...
8
votes
2answers
601 views

Sous vide effectiveness without using a vacuum sealer? [duplicate]

I frequently use the water displacement method to seal ziploc freezer bags when I sous vide. I can get maybe 99% of the air out, but technically the bag is not under vacuum. If I clip the top of the ...
4
votes
1answer
2k 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 ...
2
votes
3answers
4k views

Sous vide a whole chicken : temp/time?

I have a butterflied chicken in the fridge that is marinating in a mojo mix. I have read many times to SV it at 148f. But what about time? I would like the bird to be uniformly cooked and the meat ...