Questions tagged [sous-vide]

Questions about food safety and technique for cooking sous vide.

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5answers
2k 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 ...
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1answer
66 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 ...
2
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1answer
103 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 ...
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1answer
45 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?
4
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1answer
349 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 ...
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2answers
76 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.
4
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2answers
91 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 ...
2
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2answers
711 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 ...
2
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1answer
124 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 ...
3
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5answers
412 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 ...
3
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3answers
910 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 ...
5
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1answer
111 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 ...
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2answers
212 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 ...
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2answers
76 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 ...
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0answers
69 views

Food safety of low temperatures like sous vide and slow cooking [duplicate]

While I really like low temperature cooked dishes, I ask myself whether all microorganisms are killed with these methods. I'm worried that not all parasites and bacteria are killed at 60-70°C. Is ...
0
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1answer
74 views

Sous vide top side beef joint - set temperature lower than it should be

I am new to sous vide and am currently cooking a relatively cheap cut of beef (~1kg of top side beef joint). The beef is in a vacuum sealed bag and has been cooking for about 5 hours at a temperature ...
1
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1answer
84 views

How long to sous vide shoulder lamb chop?

How to Sous Vide Lamb says: Blade Chop: Medium-Rare: 131°F for 18 to 24 Hours (55.0ºC) Shoulder: Medium-Rare: 131°F for 1 to 2 Days (55.0ºC) Sous Vide Lamb Chops with Chimichurri Compound ...
2
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1answer
164 views

can you make marmalade using sous vide?

Since making marmalade involves cooking fruit and pectin and juices at a particular temperature for a specified amount of time, can you use sous vide to mimic this process and make and can marmalade ...
2
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3answers
187 views

Can you add seasoning halfway through cooking with sous vide

I plan to cook a brisket for 48+ hours. However I ordered some liquid smoke online and it wont arrive until the next day. I cant wait for it to arrive or I will not have enough time to finish the ...
1
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1answer
85 views

Should I trust my Instant Pot or my ThermPro digital thermometer for temperature?

I cook sous vide in my Instant Pot Ultra (which lets you set a precise temperature), but when I check the water temperature with my digital thermometer, it is a few degrees off (I believe the ...
11
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3answers
4k views

Sous vide chicken without an internal temperature of 165 °F (75 °C)

I am new to sous vide food. I am cooking a chicken breast. I have read that chicken requires an internal temperature of 165 degrees Fahrenheit (75 degrees Celcius). However the recipe only requires a ...
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1answer
109 views

Sous vide egg white falling apart on cracking

I've been reading the sous vide guide on serious eats where eggs are supposed to come out like this where after sous viding, you poach it briefly to fully set the white. However when cracking my egg, ...
0
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1answer
358 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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3answers
694 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
73 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
288 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
151 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 ...
5
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1answer
438 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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2answers
178 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
222 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
votes
1answer
433 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, ...
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3answers
3k 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 ...
3
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2answers
301 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 ...
6
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2answers
760 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
votes
1answer
209 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 ...
4
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2answers
5k 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
155 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
168 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
425 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
158 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
2k 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
284 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 ...
3
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3answers
1k 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
175 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
867 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
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1answer
684 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
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1answer
1k 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
150 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
1k 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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