Questions tagged [sous-vide]

Questions about food safety and technique for cooking sous vide.

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15
votes
3answers
30k views

Can I sous-vide meat (at a temperature between 40ºF and 140ºF) for more than four hours?

According to the USDA cooking chicken at 145ºF (63ºC) for 13 minutes (i.e. maintaining an internal temperature of 145ºF for that long) will bring about a "7 log10 relative reduction of salmonella". A ...
23
votes
8answers
11k views

Is there any way to sous-vide without a machine

I live in an apartment and have limited space to store kitchen gadgets. I don't really like the idea of having a machine that is dedicated to one specific task. I particularly want to get into using ...
12
votes
6answers
45k 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 ...
5
votes
2answers
5k views

why use a pressure cooker for collagen to gelatin conversion?

I was watching S13E16 of Good Eats and to cook his chicken for "chicken and dumplings", he places an old hen (instead of a rooster) in the pressure cooker at the maximum temperature & pressure. I'...
15
votes
1answer
19k views

How to pasteurize eggs in a sous vide machine (in the shell)

I have a Sous Vide Supreme machine and I like raw eggs (in the shell). I've made a few batches by simply boiling them at 134F for 2-4 hours, but I have 2 problems: some of the eggs crack and most of ...
9
votes
1answer
52k views

How long does it take botulism spores to germinate in the fridge?

Based on this question, I started wondering how long I could keep an anerobic food in the fridge before I have to worry about botulism colonization. 1 day? 3 days? 2 months? Clearly it's not a ...
5
votes
7answers
48k 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 ...
7
votes
2answers
2k views

Does shape affect pasteurization time when cooking sous vide?

Looking at Douglas Baldwin's charts for time to heat a piece of meat sous vide (table 2.2), a cylinder with diameter X heats through much faster than a slab with thickness X. This makes sense to me. ...
1
vote
2answers
19k views

Sous vide chuck roast or chuck steaks?

I've never cooked sous vide before, but am now equipped to try thanks to the holidays. We have a 3 pound chuck roast -- I'm not sure what the exact cut shape is, but it's vaguely cube shaped. If we ...
8
votes
13answers
29k 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 ...
15
votes
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 ...
8
votes
2answers
12k views

What is the sous vide botulism risk if storing meat post-cooking at home?

So I understand that cooking sous vide has a potentially high risk of botulism due to the anaerobic environment (vacuum). As such, you need to be careful with time and temp combinations. If you are ...
8
votes
4answers
38k views

At what temperature will the fats on meat render?

I am expectantly awaiting the arrival of a sous vide circulator. I saw a clip where someone cooked a duck breast sous vide, finishing it off in a frying pan to crisp the skin. That simply makes no ...
6
votes
2answers
1k views

Vacuum sealing vs. water displacement method when doing longer sous vide cooking

Modernist Cuisine recommends that for longer sous vide cooking (times greater than 36 hours) that bags are vacuum sealed rather than just using the water displacement method to remove the air from a ...
6
votes
2answers
2k views

Basque cod with sous-vide

I recently cooked bacalao al pil pil, a Basque recipe. The trick is to render the gelatin from the fish at a low temperature, reserve the fish meat and then mount the gelatin with oil. The whole ...
2
votes
1answer
2k views

Sous vide air bubble, still safe to eat?

I am making this recipe for pulled pork, planning to do 24 hours at 75 deg C. After coming home from work, I discovered I did not suck the air out properly and there is a big bubble in the bag, ...
128
votes
7answers
27k views

Is it possible to cook a whole fish in a dishwasher?

I heard that there is a way to cook a whole fish in a dishwasher - any techniques, tips??
9
votes
5answers
21k views

Is there a way to make compressed watermelon without a vacuum machine?

I've got in mind to make a dish with compressed watermelon, but I don't have access to a vacuum machine. I've tried once using weight, but it just cracks because the pressure is all from one side. ...
14
votes
1answer
19k 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 ...
11
votes
4answers
16k views

Can I use my oven for sous-vide

I have an electric oven which has a temperature setting, starting at 50c and goes up in 5 degree increments; [50,55,60,65,...]. It also has a fan to circulate air. (pictured below) Will this be ...
8
votes
2answers
3k views

Sous-vide without a pump using convection?

I'm currently planning on creating a sous-vide setup using an induction cooktop and a PID controller. I will be an Arduino micro-controller setup similar to this openschemes.com-manual control of ...
8
votes
2answers
1k views

Sous vide effectiveness without using a vacuum sealer? [duplicate]

I frequently use the water displacement method to seal ziploc freezer bags when I sous vide. I can get maybe 99% of the air out, but technically the bag is not under vacuum. If I clip the top of the ...
7
votes
4answers
9k views

Sous vide eggs - how to get a perfect soft-boiled egg?

I cooked an egg for 75 min at 65C, the yolk was PERFECT - holds the shape, but still not hard-boiled. In fact the yolks were perfect after about 60 min. But the whites are still runny. Is there a ...
5
votes
4answers
8k views

Sous Vide Roast: What should I do with the excess liquid in the bag?

I am new to sous vide. I am currently cooking a roast at 140 F. I can see there is a bit of liquid, and probably blood around the meat in the bag. It has been going for 8 hours now at or above 140, so ...
4
votes
2answers
3k views

Searing after sous viding - what temperature?

I just got a sous vide supreme for christmas and I am super excited to use it. Many of the recipes I have seen online suggest to sear the meat after cooking to provide a crust. No problem. My ...
1
vote
1answer
772 views

Is there a spreadsheet with recommended heating and pasteurization times for different meats and temperatures for sous vide?

For example, if I have a cut of beef or salmon, and I want to sous-vide cook either unpasteurized (rare or medium-rare) or pasteurized (medium+), based on thickness and temperature, how long should I ...
14
votes
4answers
4k views

Should I sear meat which is cooked sous vide before it goes in the bag, or after?

After reading the beer cooler sous vide hack, I'm tempted to try it probably with duck, but maybe with steak. Should I sear my duck/steak first before I put it in the bag, or afterwards, and why? ...
12
votes
2answers
4k views

Are there health 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?
7
votes
1answer
8k views

Sous vide pasteurization for pregnant wife

long time StackOverflow user (and home cook). My wife is now almost 5 months pregnant, and whilst initially I didn't want to serve her sous vide food (she didn't want any) 5 months of non sous vide ...
6
votes
2answers
9k views

Dry sous vide steak

How do I stop my sous vide steak drying out? I have tried various temperatures and times from 55°C to 60°C and from 40 minutes to 4 hours. The colour and texture changes but the meat is always too dry ...
5
votes
6answers
10k views

How should I prepare an excellent sauce from sous vide juices?

Reading the other posts on this, I realize I should have coagulated the myoglobin and removed it before attempting to make a sauce with what's left over. Anyone have a good trick to do that simply? ...
5
votes
5answers
3k views

Advice for low temperature cooking

I want to try out low temperature cooking of some meat, e.g. beef I don't have a reliable oven and am looking for advice before starting. Or alternatives to ovens. I heard some people use meat in ...
3
votes
2answers
1k views

Ziploc vacuumed bags expand in sous vide

I had an issue yesterday when I tried to cook some root vegetables in my sous vide supreme. I chopped them to roughly 1" lengths and placed them in a few quart Ziploc freezer bags and vacuumed them ...
3
votes
2answers
2k views

Sous Vide Strip came out medium well, what did I do wrong?

I picked up two NY Strip steaks, about 6 oz each this weekend with the hopes of showing off how awesome my new sous vide circulator (Anova Precision Cooker) with a nice medium-rare steak. I pre-heated ...
3
votes
2answers
5k 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 ...
3
votes
2answers
6k views

What temperature should I use for sous-vide chicken breasts?

I'm finally going to advance my sous vide repertoire from just steaks to poultry. I know the safety issues and am familiar with the salmonella death rate chart. What I'm wondering about is the ...
3
votes
1answer
554 views

How can I vacuum seal acidic ingredients with meat or poultry for freezing?

What if I want to prepare packets for sous-vide and freeze them? I want to include an acidic marinade in the bags, but I don't want to turn the meat into mush.
2
votes
2answers
7k views

How Long Can I Store Seasoned, Vacuum Sealed Chicken [duplicate]

I'm trying to optimize making food for the week and one of the things I want to do is season chicken breast with salt/pepper/herbs/etc in advance and vacuum seal them individually so I can just drop ...
2
votes
1answer
634 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 ...
2
votes
2answers
602 views

New to sous vide and not having any luck

Tried a pork loin that had been well marinated. Cooked it at 140 for 3 hours. Was very tender and did not have any character and no taste of marinade. Next try was chicken tenders. Cooked at 140 for ...