Questions tagged [sous-vide]

Questions about food safety and technique for cooking sous vide.

Filter by
Sorted by
Tagged with
3
votes
3answers
833 views

Stopping sous vide to drive to relatives, then restarting

I want to sous vide some ribs at ~152 degrees for about 18 hours for Father's Day. Unfortunately we're supposed to drive to my dad's tomorrow before dinner to serve them. I can't go over there ...
1
vote
2answers
5k views

Cooking sirloin steaks with Anova sous vide gave me leather tough steaks

I'm new to the Anova sous vide machine and have successfully cooked tenderloin steaks beautifully with the device. The other day I saw nice thick sirloin steaks in the supermarket which I then cooked ...
0
votes
1answer
616 views

Sous vide bath cooled after reaching cooking temperature, still safe to eat?

I was doing boneless short ribs for 48 hrs at 140. I had to leave town suddenly and unexpectedly for a day and I added enough time via WIFI to continue to cook for an addition 16hrs. My water level ...
0
votes
1answer
417 views

Sous Vide time for 1.5 lb 1 inch thick bone-in chuck roast at 140F

Would this require a 24+ hour bath at 140F, or would the limited thickness and size allow it be 12 hours?
5
votes
2answers
2k views

Why using low temperature cooking for potatoes?

I saw somewhere a recipe for using souse vide at 90C for potatoes. I understand low temperature/long time cooking technics are for tenderizing meat. What is the rationale of using low temperature ...
2
votes
1answer
364 views

Sous Vide effectiveness of trapping residual air above water bath?

(Note: this is a continuation of this question: Sous vide effectiveness without using a vacuum sealer?) What is the scientific impact of trapping small amounts of residual air in a pocket above the ...
3
votes
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 ...
1
vote
2answers
424 views

Sous vide the same meat on two days

I plan to sous vide lamb chops, which is going to take 3 hours. Since I have to work, it will be too late for dinner if I start cooking after work. Can I sous vide it for 2 hours the night before, ...
1
vote
4answers
596 views

What to put underneath a polycarbonate sous vide bath container?

I am using a polycarbonate gastro container for sous vide cooking. The water is relatively hot and I prolonged heat can damage the counter on which it is sitting. What would be a good and cheap pad ...
7
votes
1answer
7k 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 ...
0
votes
1answer
2k 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 ...
0
votes
3answers
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. ...
-1
votes
2answers
705 views

Cooking sous vide a steak which was vac pac frozen

I bought a nice 1.5 inch New York cut steak from a butcher some time ago, and without thinking I vac packed it and froze it without spices. I feel like trying to cook it with my Anova tomorrow, so I ...
2
votes
2answers
902 views

Do people add onions when cooking meat via sous vide

I never really see or hear of people adding onion to the bag when they are cooking meat with sous vide. Are there any reasons not to add onion? Would it affect the texture of the meat?
2
votes
4answers
269 views

Is there any point in considering sous vide for unskilled newbie cook?

I was considering sous vide as a present for someone, but - being wholly unfamiliar with that cooking method myself except it being trendy - don't know how use(ful|less) of a present that is for them. ...
11
votes
1answer
1k views

Sous Vide ribs — can't eat for 2 days… best choice?

Cooking ribs in the fairly new Sous Vide cooker seemed like a great idea, right up until the schedule changed and we can't eat dinner as a family tonight. Right now, the ribs are about done with the ...
3
votes
0answers
311 views

Sous Vide at 165F - Air formed in the bag, is this natural? Bad? [duplicate]

I am cooking a pork butt roast sous vide. I am following this recipe. https://recipes.anovaculinary.com/recipe/sous-vide-bbq-pork-shoulder My bag had no or very little air in it after sealing and ...
4
votes
3answers
917 views

Beef Steaks : Cooking older-grade meat (C-Grade)

I'm an amateur cook and I can't afford to buy "good" steaks, so I made my own Sous Vide circulator to try and get the best out of cheap meat cuts. Thing is, where I'm from, even the less-glamorous ...
4
votes
1answer
968 views

sous vide vs slow cooking

I want to become more consistent in what I cook on a daily basis. One option that I've seen suggested is to prepare the ingredients in bulk and freeze meal-size amounts in ziplock bags (without yet ...
2
votes
1answer
713 views

How to know if a zip lock bag is safe for sous-vide (or boiling), without indication from the manufacturer?

The only zip lock bags available in local stores for me are labelled that they are supposed to be used for refrigerating food. Is it possible to know whether those bags are safe to put in water temps ...
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 ...
4
votes
1answer
3k views

How hot is the bottom of a pot of boiling water?

I need to put a plastic bag in a pot of boiling water. The bag is rated to handle up to 200C (400F). I will be using a stainless steel (or aluminum) pot on a gas stove. I am worried that the ...
3
votes
3answers
6k views

Sous vide a whole chicken : temp/time?

I have a butterflied chicken in the fridge that is marinating in a mojo mix. I have read many times to SV it at 148f. But what about time? I would like the bird to be uniformly cooked and the meat ...
0
votes
0answers
53 views

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.
13
votes
2answers
3k views

Would sous vide-ing tomatoes result in a deeply caramelised tomato sauce?

I am looking to take the effort out of slow-cooking tomatoes for several hours over the stove and wondered if sous-vide may be a possible method of doing this. I understand that the end result may be ...
4
votes
1answer
277 views

Sous vide cooker and beer cooler

I just ordered an Anova Precision Cooker. Most of the pictures I have seen show the cookers being used in large cooking pots of water, like Dutch ovens. Does it make more sense to cook in a small ...
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 ...
0
votes
1answer
184 views

Procedure for sous vide potato salad prep

For the upcoming christmas eve I need to prepare a large quantity of Czech/German style potato salad. That involves preparing a lot of diced cooked root vegetables (carrot, celery root, parsnips) and ...
1
vote
1answer
1k views

How do I sous-vide a shoulder of lamb?

I've recently purchased a sous vide immersion circulator in preparation for Christmas. In my home we typically cook lamb on Christmas (don't ask..). The way that I usually cook a shoulder of lamb is ...
2
votes
1answer
1k 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, ...
2
votes
0answers
179 views

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 ...
2
votes
2answers
1k views

Why don't we need to ice-bathe all leftovers before refrigeration?

I'm considering picking up an immersion heater for Christmas and reading up on that led me eventually to Douglas Baldwin's sous vide website (http://www.douglasbaldwin.com/sous-vide.html). In the ...
1
vote
1answer
444 views

Sous Vide Large Turkey Breasts

All the turkey sous-vide recipes on the web presume 2 small/medium turkey breasts placed together for a 2.5 to 4 hour cooking time. But I have 2 very large breasts rolled together in a cylinder 6" in ...
2
votes
1answer
3k views

How to Sous Vide Chicken Wings?

Please refer to: https://www.youtube.com/watch?v=VrKHgNXsTYU. I'd like to mimic the process, but replace the pressure cooker step with a sous vide instead. What's the lowest possible temperature and ...
1
vote
1answer
693 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 ...
0
votes
2answers
229 views

cooking in a plastic bag without removing extra air, at 100c?

What happens if I just use a zip lock bag, and closed it on the food, without sucking out the extra air, and then used a heavy spoon at the bottom of a pot, with boiling water ? What i am trying to ...
3
votes
2answers
598 views

Finishing Sous-Vide Chicken Thighs en masse

I'm throwing a party together soon and I wanted to sous-vide some chicken thighs. Because (1) It's tasty, (2) it's easy, (3) leaves open all my pans, stove and oven for other foods. The problem lies ...
2
votes
1answer
998 views

Can I fill my sous vide container completely full?

I am cooking a brisket in a 12l container right now. It is packed absolutely full right now. Water covers everything, but pieces are pressed against the sides and against each other. Is this ok?
2
votes
1answer
758 views

sous-vide prepared food seems cold

I've recently been experimenting with sous-vide cooking. The results have been good, except that I find that the food can sometimes seem unpleasantly cold. Obviously I tried reducing the time between ...
3
votes
2answers
687 views

Vacuum Seal Meats with Bones that could be sharp

I am interested in vacuum sealing things like bone in pork chops and t-bone steaks for sous vide cooking. Is there a technique to keep the bones from puncturing the bags?
3
votes
3answers
8k views

Can you make Sous Vide Steak in a Pressure Cooker?

I have been reading about sous vide cooking and it seems like sous vide cooking is done under pressure. I want to try cooking a steak sous vide in a pressure cooker and then searing it to create a ...
2
votes
1answer
2k views

How long to cook pork chops sous vide?

I'm asking because there seems to be huge variations in cooking times depending on the source. The recipe book that came with the sous vide machine I bought says 134 degrees for a minimum of 4 hours ...
2
votes
3answers
3k views

Sous vide - add liquid or no in the bag?

I'm the proud owner of a new-fangled sous vide instrument. So far, I've seen mixed statements about adding extra liquid (brine or some other concoction of my choosing) to the bag. When grilling, I'm a ...
3
votes
1answer
817 views

Sous Vide Beef steaks look overcooked at 59°C and 56.5°C

I have just started cooking steaks in my sous vide machine. I am getting results when cooking sous vide that do not agree with the theory and instructions I have read. For my experiments I have ...
2
votes
1answer
1k views

How to set up the sous vide bath for guineafowl breasts?

I have a hard time finding hints on how to sous-vide guineafowl breasts properly. Traditionally in an 140-165°C oven they’re really hard to get right. Some of the few recipes i’ve found place them in ...
2
votes
2answers
583 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 ...
2
votes
1answer
650 views

What has a cooler got to do with sous-vide cooking?

Kindly explain paragraph 3. I can't see link between this device for sous-vide cooking and coolers? What does unmatched versatility mean here? This is the Chefsteps Joule sous-vide cooker
2
votes
3answers
481 views

Can I use sous vide instead of pressure cooking

In a recipe, I have to pressure cook vegetables in mason jars in duck fat. I don't have a pressure cooker but I do have an Anova Sous Vide Immersion Heater - can I use that instead? Any other factors ...
3
votes
2answers
7k views

Sous-Vide shrimp, minimum time and temp for safety?

It seems that the Internet has not quite caught up with sous-vide technology, I'm getting a lot of conflicting information by Googling. I am making Gumbo for sale at private clubs. I'm packaging it ...
4
votes
3answers
20k views

How to Sous Vide Filet Mignon to Medium Rare

I made my own Sous Vide with a crockpot and an Arduino and would like to cook a Filet Mignon cut to medium rare. However, a quick google search of '"sous vide" "medium rare" "filet mignon"' shows ...