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Questions tagged [sous-vide]

Questions about food safety and technique for cooking sous vide.

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Re-heat Sous Vide Roast Beef

I've just completed a 6 hr Beef Roast (sear and sous vide), when we collectively realised we can't eat it today. What's the best way of keeping it for the next day without drying it out? My current ...
Kieron's user avatar
  • 153
1 vote
1 answer
86 views

Sous-vide short ribs including marinade

I plan to make sous-vide Korean-style short ribs this weekend, but I don't have a vacuum machine or easy access to decent ziplocs. I usually ask my butcher to vacuum the meat, including spices or ...
Sherlock's user avatar
  • 228
2 votes
1 answer
229 views

Is it safe to cook meat in a Sous Vide bath with the absorbent pad attached? [duplicate]

I froze a small beef joint with the intention of cooking this from frozen in a sous-vide bath. On removing the outer plastic wrap, it appears that there is a black pad used to absorb moisture from the ...
Greybeard's user avatar
  • 6,120
2 votes
1 answer
235 views

Why is it safe to defrost meat in a sous-vide bath?

As I understand it, you can cook meat directly from frozen in a sous-vide bath by increasing the cooking time by 30-60 minutes depending on the size and cut of meat. Another method that can be used to ...
Greybeard's user avatar
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0 votes
1 answer
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Cooking salmon quenelles souse-vide?

Is it possible to successfully adapt the recipe below to use fresh salmon and to cook this sous-vide rather than poaching? I was thinking of freezing the pre-formed mixture so it doesn't compress when ...
Greybeard's user avatar
  • 6,120
0 votes
2 answers
324 views

How can you cook a Spaghetti Carbonara sous-vide?

I'm looking to make my first sous-vide Spaghetti Carbonara. My thinking is that it would be impossible to cook everything in the same pouch together as the dried pasta would not rehydrate. The current ...
Greybeard's user avatar
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4 votes
1 answer
114 views

Creme Brulee, Kilner jars and Sous Vide - heat up fast or slow?

I normally use bags for my Sous Vide recipes but I have invested in some genuine Kilner jars to make Creme Brulee. America's Test Kitchen places the custard in sealed jars in the hot 180F (83C) bath. ...
Greybeard's user avatar
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1 vote
2 answers
122 views

How far in advance can I prepare Zabaglione before cooking sous-vide?

I an going to make a Zabaglione desert (egg yolks, sugar and Limoncello). This will be cooked sous-vide at 74C for 20 minutes and the pouch agitated occasionally during the cooking time. Can I stick ...
Greybeard's user avatar
  • 6,120
2 votes
1 answer
212 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 ...
Greybeard's user avatar
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2 votes
1 answer
176 views

Recovering from a sous vide disaster

I batch cooked 4 large boneless chicken breasts last night for 90 minutes at what I thought was 63c but actually turned out to be 60c. When cutting up the chicken to add to the sauce it was clear that ...
Greybeard's user avatar
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1 vote
0 answers
116 views

Adding a crust to sous vide pork

I had considerable success at Christmas dinner coating a sous vide joint of beef with whipped egg white, rolling in ground yellow mustard seed, salt and pepper and baking in a really hot (240c) oven ...
Greybeard's user avatar
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1 vote
2 answers
222 views

How to sous vide eggs in their shells without cracking

I recently tried pasteurising eggs at 57C for 90 minutes, gently adding them directly to the water with a silicone spoon. When finished, I discovered three out of the six had cracked. Ideally, I want ...
Greybeard's user avatar
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0 votes
1 answer
273 views

How to quickly thaw frozen goose? [duplicate]

I have a 5kg goose, frozen at -18C. I guess that even at room temperature, it won't be ready in about 15h to cook. What are my options? How quickly would it thaw in cold water sousvide? Its packaged ...
user1721135's user avatar
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2 votes
1 answer
222 views

Can I Sous Vide a roasting joint?

With the end of year Christmas shopping panic, the only beef joint I could get for Christmas day was a 1.6kg roasting joint. There is no other marking on the pack, so I assume this is either ...
Greybeard's user avatar
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0 votes
1 answer
60 views

Best way to sous vide food in large vacuum pouches

I know there is no reason not to trim oversized vacuum pouches to fit the contents, but if you are not able to do so, what is the best way to deal with the excess pouch during cooking? If you leave ...
Greybeard's user avatar
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5 votes
2 answers
824 views

Are chemical ice packs as efficient as regular ice?

I live in a moderately temporary climate and our fridge freezer does not have an built-in ice maker. I want to rapidly chill food after cooking it sous vide. Would cold water from the tap supplemented ...
Greybeard's user avatar
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1 vote
1 answer
532 views

Sous vide timings for different cuts of steak?

There are lots of generic guides out there for cooking steak sous vide to different levels of "doneness", but are there any that calculate the timings based on the actual cut of meat? This ...
Greybeard's user avatar
  • 6,120
2 votes
2 answers
908 views

How much free space do sous vide items need in a water bath?

When placing food items in my sous vide bath, often the pouches will rest on the bottom of the bath or against the sides of the container. I've also seen dedicated sous vide magnets used for attaching ...
Greybeard's user avatar
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6 votes
2 answers
2k views

Is a polypropylene container safe for sous vide use?

I have recently purchased a 10 litre semi-opaque (grey) plastic container which appears to be ideal for sous vide cooking. It was sold as food grade, freezer & microwave safe, and has all the ...
Greybeard's user avatar
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20 votes
3 answers
7k views

Can you shred raw potatoes to make mashed potatoes?

When cooking sous vide, will shredding the potatoes, instead of cubing them, work just as well or could it have unintentional consequences? Context: I am trying to improve my mashed potato recipe to ...
Nicholas Summers's user avatar
0 votes
1 answer
327 views

Sous Vide for infinite shelf life [duplicate]

Sweet potatoes already last a relatively long time. If I were to sous vide a sweet potato until everything inside of it is dead, let's say at 215°F for 24 hours, I should have a sterile potato on my ...
Swordmaster2552's user avatar
4 votes
1 answer
6k views

Time and temperature required to kill parasites in fish?

There's a lot of incomplete information floating around the internet about food safety with regards to fish, sous vide, and sushi. For example, plenty of sources say that cooking at 60C / 140F for 1 ...
eternal's user avatar
  • 545
1 vote
2 answers
2k views

DIY Frozen boil in the bag meals

I am hoping to replicate the commercial "Frozen boil in the bag" meals for consumption at home. These seem to be mainly fish in sauce these days, but I vaguely remember meat dishes of this ...
Greybeard's user avatar
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3 votes
1 answer
229 views

Cocktail infused Creme Brulee?

I am making crème brulee for 60, I intend to sous vide them (thinking 180 degrees F, roughly 83C?), and I would like to create an "old fashioned" flavored crème brulee. To accomplish this, I ...
amolli1's user avatar
  • 31
1 vote
1 answer
839 views

Sous vide topside beef- what went wrong? [duplicate]

So, I’ve had many sous vide successes over the years but yesterday suffered what feels like a big failure and I’ve no idea why. Long story short, I had a 2kg beef topside joint which I seasoned with ...
user19666's user avatar
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 ...
MrSimplemaker's user avatar
2 votes
1 answer
293 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 ...
ItalienChief's user avatar
1 vote
1 answer
236 views

How to get good color steak without sous-vide

The internet is filled with videos and pictures of people using sous-vide and obtaining rosy, almost red steak "fibers". For the last couple of months, I've been making bone-in ribeyes by ...
Rami Raghfan's user avatar
0 votes
0 answers
52 views

Sous vide stopped heating water overnight, is it still safe to eat? [duplicate]

Started some beef short ribs yesterday morning at 185f for 24 hours, went to bed with about 11 hours left on the sous vide but when I woke up this morning the water was only at 133f according to the ...
SousvideSteve's user avatar
2 votes
2 answers
676 views

Preparing chicken burgers for sous vide then freezing while keeping shape

I am having a hard time finding good, reasonably low fat precooked chicken burgers currently, presumably due to COVID; I used to buy these for reference. As such, I figured I'd prepare my own. I'm ...
Joe M's user avatar
  • 5,673
0 votes
0 answers
562 views

Why is sous vide steak brown on the outside?

When sous viding a steak, lets say at 130F for 90 minutes, the steak will be completely red on the inside. However, the steak will look a pale gray on the very outermost portion. The point of sous ...
Alex's user avatar
  • 351
1 vote
1 answer
152 views

What's happens at temperatures in both the 'pasteurisation' and 'danger' zone?

I am new to cooking and even newer to sous vide cooking. I have been trying to find as much information as I can with regards to cooking steak in the sous vide. One thing I am particularly confused by ...
masiewpao's user avatar
  • 145
1 vote
0 answers
23 views

How long can you safely store home-prepared vacuum packed food for at home? [duplicate]

I have a consumer-grade vacuum sealer (Aicok) which I regularly use for sous-vide cooking with the manufacturer supplied bags. Under these different scenarios, how long can I keep food for, sealed and ...
Greybeard's user avatar
  • 6,120
2 votes
1 answer
2k views

Slow cooking chicken (thigh), why 4 hours?

I don't get why slow cooking recipes recommend 4-6 hours for chicken thighs on LOW (which is 185F) when Sous Vide recipes for chicken thighs recommend only 1 hour (up to 8 hours) at 160F. Again, for ...
hombre's user avatar
  • 63
1 vote
1 answer
470 views

Is it safe to sous vide chicken to less than 74°C for a longer amount of time?

When researching cooking temperatures for sous vide chicken, I came across this website among others that claimed that chicken is pastaurized if held at temperatures as low as 60°C for sufficient time....
Vegard's user avatar
  • 11
0 votes
1 answer
469 views

Can I Sear Sous-Vide Rib Eye Under Infrared Broiler?

I'm new to sous-vide and plan on trying it for the first time with a rib eye steak that is about 1-1/4" thick. I know when it's done cooking, I need to sear it. I was thinking of trying my gas ...
Arlo's user avatar
  • 694
3 votes
5 answers
3k views

What's the trick to seal sous vide foil if liquid contained

I experience problems with sealing sous vide dishes if they contain liquid. Think of marinade for example. While sealing, the liquid is flowing up and prevents proper sealing. Current workaround is ...
J. Doe's user avatar
  • 499
1 vote
2 answers
451 views

How to properly slow cook lamb's head?

There is a (Turkish?) specialty, boiled lamb's head. In restaurants, I've noticed it's boiled to an extent that you can pull apart skull segments easily and access the brains. Whatever I try I can't ...
J. Doe's user avatar
  • 499
2 votes
1 answer
313 views

What makes sous vide brisket tender?

Recently a friend of mine made a sous vide brisket. This was done by leaving the brisket at 140F for 4 hours, then finishing it on the stove with high heat. It was extremely tender, even though it ...
Alex's user avatar
  • 351
1 vote
1 answer
77 views

What is the difference between cooking at low temperature and sous vide in a plastic bag?

Why do you sous vide in a vacuumed bag, which is more complicated than just cooking your meat or vegetable at a low temperature while being in contact with the water? Does it loose taste?
WinnieThePooh's user avatar
4 votes
1 answer
451 views

Sous-Vide cook out juices

I’ve been trying out various styles of thickening the sauce inside the bag while cooking. My focus is creating a marinade style/glaze while cooking my meat, so when it comes out, I can just flame ...
J.P.'s user avatar
  • 41
1 vote
2 answers
365 views

Seasoning chicken in sous vide?

Question: should chicken be pre-seasoned or post-seasoned when sous vide-ing? See my results below, but please post your own preferences and results as well.
myklbykl's user avatar
  • 5,084
4 votes
2 answers
150 views

How to finish sous vide carnitas without drying them out

I've followed this recipe from Serious Eats to make sous vide carnitas. The sous vide step is easy - just leave it in the bag for 12-24 hours. The last step of the recipe is to break up the meat with ...
Tom's user avatar
  • 1,564
2 votes
2 answers
2k views

Why does meat go bad after 1 month sous vide at 55-60C ( 131 - 141F)

See this I COOKED a Brisket for a MONTH and this happened! and Can Viewers SAVE a 1-month BRISKET? of a brisket cooked in 55C and 60C for 1 month. It smells very bad! So they proved (twice) that the ...
Stefan's user avatar
  • 1,519
2 votes
1 answer
445 views

Is it possible to make yoghurt directly in the milk carton using sous vide?

I recently got a sous vide circulator as a gift. I've made yoghurt before but using jars and a thermometer, and the method is heating it to 82 degrees, cooling it down to 46, then adding the culture ...
mbjb's user avatar
  • 1,749
4 votes
5 answers
2k views

Is sous vide better for lean meat or fatty meat?

(Apologies if this is already asked, I tried searching and, surprisingly, nothing came up). I’m unclear as to whether the benefit of sous vide (over conventional methods) is greater for lean meat or ...
RFlack's user avatar
  • 439
3 votes
3 answers
5k views

How much should I season meat before sous vide cooking?

I’m referring mainly to salt. I’m starting to Sous vide steaks and chops etc. I do a fast hard sear after the sous vide is finished. When the steak comes out of the bag I pat dry very thoroughly ...
RFlack's user avatar
  • 439
6 votes
1 answer
301 views

Dried and Salted Fish Fillets (e.g. cod) Sous Vide

I don't have much experience cooking with dried and salted fish, but as far as I have read traditional recipes start with a long soaking time in water (and also changing the water multiple times) to ...
zetaprime's user avatar
  • 4,276
1 vote
2 answers
308 views

How is sous-vide different from simply cooking the chicken?

I am just starting out with my sous-vide project and ready to buy sous-vide equipment. I am having arguments with my partner, who thinks sous-vide is similar to cooking the chicken breast in liquid. I ...
Noemi Watson's user avatar
0 votes
2 answers
188 views

Smoking with chips after sous vide

I am planning on cooking a pork rack (pork crown). I like the precision of sous-vide, but I also like having a smokey flavor by using smoking chips. So I am faced with a dilemma: Either grill the ...
user1721135's user avatar
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