Questions tagged [sous-vide]

Questions about food safety and technique for cooking sous vide.

6 questions with no upvoted or accepted answers
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Way to Prevent Rusting Racks?

I'm using metal racks with sous-vide cooking to help keep the packets separate, and they're rusting on me. The racks are mostly chrome plated (or maybe nickle). Is there a waterproof paint or coating ...
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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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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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what flavors are lost in general cooking that arent lost cooking sous vide?

And when I saw General cooking I mean pan searing, roasting, baking, braising, stewing, grilling, etc.
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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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274 views

How does sous vide compare to other cooking methods?

I have a stomach ailment which makes me intolerant to roasted meat and grilled meat. Even though with grilled food most of the fat drips off, you will notice that smaller amounts of fat still fry on ...