Questions tagged [sous-vide]

Questions about food safety and technique for cooking sous vide.

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35 views

How to Sous Vide Dried Beans Safely

I would like to try to cook some dried, red kidney beans via sous vide but am having difficulty finding anything authoritative on how to do this safely. If you google "cooking beans safely" most ...
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2answers
107 views

Safety: Keeping sous-vide cooked chicken in vacuum

My Problem I have sous-vide cooked some chicken breast, forgot about it, and kept it in the refrigerator for 2 weeks. The chicken breast was thoroughly cooked (63c for 1 hour) and kept in good vacuum....
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1answer
55 views

Does it make sense to vacuume brined meat? Why not sous vide in water directly?

If you wet brine a piece of meat and don't apply anything else to it, why exactly do you need a bag? Why not cook the meat directly in the brine? While it cooks, it can brine some more. Handy, if you ...
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1answer
83 views

Is striped bass suited for sous vide?

I have to cook some striped bass tomorrow. It is from frozen, and in fillets with no skin (if it had skin I would pan sear it, but alas it doesn't). I was thinking, season with salt, pepper, and ...
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1answer
130 views

Can I cook sous vide on a desk?

So would it be possible with some insulation perhaps from home depot to use a sous vide cooker like cheffstep's Joule on a surface like a wooden office desk with a medium to small sized pot or even a ...
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1answer
148 views

How to achieve “fall off the bone” in a leg of lamb using sous vide?

I have recently experimented with leg of lamb, following the popular recipe on chefsteps . Both times I cooked the meat, with bone, for 24h at 57°C (134°F). While the result was generally good, I ...
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0answers
67 views

Can a sous-vide circulator fully replace a crockpot?

The idea is, to put a regular pot in a larger pot full of water and heat the larger pot with a sous-vide stick. Would this accurately simulate a crockpot? The only downside I can see, is that ...
2
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1answer
114 views

Overnight cooking: Is sous-vide safer than electrical oven?

I am a fan of bone broths, but always have a problem with the overnight cooking part. For the overnight cooking part I have the following options: Interrupt cook, let the pot hot on the stove, ...
2
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1answer
95 views

What's the FDA recommended sous vide temperature for in-shell egg pasteurization?

My problem I am trying to figure out the official FDA guideline for time and temperature of in-shell egg pasteurization process in heated water (sous vide). What have I tried Googled this site, ...
3
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3answers
312 views

How long to sous vide a tough cut of steak?

With most steaks the recommended cooking time in sous vide is about an hour (of course depending on the thickness of the cut). I have done some sous vide cooks recently, and they always ended up ...
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0answers
26 views

How does sous vide cooking time affect moisture (final weight) of meat?

I know cooking meat at higher temperatures will cause meat to lose moisture as the proteins "constrict". This is well known. Cooking a steak sous vide at 160F will lead to a much drier steak than ...
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2answers
145 views

Is it safe to cook large cuts of meat sous vide?

I sous vide a lot and am familiar with the relationships between food safety, internal temperature, and time. I'll eat chicken breast cooked at a long time at 138F just to make a point. Some large ...
3
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1answer
178 views

No Butter Sous Vide: What did they mean by this?

I just watched an experiment on youtube, where they compare 2 steaks, side by side, the first one with added butter during sous vide (as many people do), the second one without butter. It seems the ...
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2answers
1k views

How long is too long for sous vide steak

I have sous vide for a while with mixed success. Mostly good, but still mixed. One thing I question which I hoping to get opinion on is time to sous vide beef (steak specifically, e.g. ribeye or ...
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1answer
99 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), ...
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1answer
105 views

Thermo bottle for impromptu sous vide?

I would like to try out sous vide, but I don't want to invest in the gadgets, until I have tried it and decided I want to keep using it. So I have thought about the best way to try it with no budget. ...
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1answer
298 views

Why were my sous vide sausages dry?

I cooked some sausages sous vide at about 158F for a few hours. Usually I cook sausage in my pan until it hits an internal temperature of about 155 and it climbs to 165 and they are incredibly juicy. ...
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2answers
93 views

Why would someone want a 15“ vacuum sealer over a 12”?

I am looking at a vacuum sealer. It seems pretty typical with a 12" seal bar. This is a Foodsaver type, and not a vacuum chamber. However, for a few more dollars (there's a sale) I can get a larger ...
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6answers
749 views

Why does Anova sous vide tell me to cook salmon to unsafe temperatures

I started using the Anova Sous Vide as a means to cook more meals at home and so far I really like it. I wanted to try out some salmon so I did it with olive oil and tyme in a sealable bag using the ...
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1answer
120 views

Should vacuum sealed food be exposed to air when thawing?

Must food packaged and vacuum sealed be exposed to air while thawing? I seal chicken or fish in a vacuum bag. I freeze the same. I transfer to the refrigerator to thaw with the expectation of ...
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2answers
469 views

Medium-rare sous vide steak - achieving coloring without slicing?

I have a nice piece of prime beef (for the sake of example, let's say NY strip or filet; I observe this with both cuts). I cook it sous vide at 130 degrees for 45 minutes. I immediately pat it dry and ...
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1answer
114 views

Sous Vide Spoilage

Can food cooked by the sous vide method spoil once vacuum packed? I sous vide spaghetti squash. I, then, vacuum pack the squash. Finally, I forget to put it in the freezer so it sits at room ...
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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?
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2answers
497 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 ...
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1answer
347 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,...
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1answer
704 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, ...
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1answer
104 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 ...
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1answer
590 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 ...
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2answers
98 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, ...
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1answer
156 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.
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2answers
629 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?
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3answers
438 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 ...
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1answer
129 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-...
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2answers
575 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 ...
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3answers
298 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
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1answer
580 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 ...
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1answer
419 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 ...
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2answers
4k 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 ...
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1answer
2k 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, ...
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4answers
4k 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....
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2answers
316 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 ...
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3answers
268 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 ...
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4answers
1k 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 ...
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1answer
326 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 ...
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1answer
212 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 ...
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1answer
373 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. $...
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1answer
467 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 ...
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1answer
99 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)?
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3answers
808 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 ...
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2answers
5k 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 ...