Questions tagged [sous-vide]

Questions about food safety and technique for cooking sous vide.

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Sous Vide chicken question? [closed]

I made Sous Vide chicken breast last night. Temp 146 for a little over 2 hours. 3 peaces were perfect but the last two that I took out looked a little less done. I know that the bacteria is ...
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4answers
150 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 ...
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3answers
126 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 ...
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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
172 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 ...
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4answers
605 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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3answers
286 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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2answers
197 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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4answers
1k 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. ...
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2answers
46 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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65 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 ...
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2answers
4k views

Are there food safety issues with sous-vide cooking?

As I understand the technique, you put a food item in a plastic bag and dump it into warm water for some amount of time. What happens to bacteria growth inside the bag?
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3answers
7k views

Do you have to use water to sous vide?

I've been using the beer cooler hack instead of a sous vide machine and I was wondering if water is the only medium I can use to cook in it. I was thinking that I could fill it with oil for a high ...
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1answer
49 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 ...
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2answers
177 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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3answers
834 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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1answer
107 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 ...
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2answers
3k 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 ...
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1answer
63 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 ...
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1answer
20k views

Are the claims legitimate linking botulism to vacuum prepared foods?

I have read in many places 1,2,3 claims of a link between preparing foods sous vide and botulism, with claims that this is because the food is prepared in a vacuum. This struck me as illogical, so I ...
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3answers
175 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 ...
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6answers
46k views

How do I get breading to stick to pre-cooked chicken for pan frying?

I tried pan fried chicken and pre-cooked the chicken sous vide. This meant that the chicken just needed to be crisped once it went in the pan. I dredged in flour then egg and then panko (Japanese ...
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1answer
71 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 ...
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3answers
3k 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
92 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, ...
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1answer
162 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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8answers
35k views

Is a vacuum strictly necessary for sous-vide cooking?

I'd always assumed that things cooked sous-vide (which translates as 'under vacuum'!) needed to be under a good vacuum for the most efficient heat transfer into the meat, since air is less convective ...
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1answer
72 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
189 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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6answers
72k 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 ...
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2answers
483 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 ...
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1answer
250 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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1answer
145 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
370 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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1answer
164 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, ...
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1answer
218 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
1k 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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13answers
30k 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 ...
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1answer
199 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
720 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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2answers
3k 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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2answers
666 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
131 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
142 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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7answers
49k views

Is it possible to do sous vide cooking in a crock pot?

I'd never heard of sous vide before coming to this site, but all the posts about it here have made me want to try it. I've seen the beer cooler method, which I also want to try, but, for a smaller ...
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2answers
121 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
1k 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
181 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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1answer
153 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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3answers
2k 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 ...

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