154

Surely the authors of the previous (sublime!) answers will throw the "Sure it works in practice, but does it work in theory!?" at me, but this great SE question and its answers still lured me into creating an answer backed up by empirical evidence. The Answer YES! It's certainly possible. At least one successful attempt has been logged (see below). The ...


22

I'm afraid you have gotten something wrong. Sous-vide and pressure cooking are, as far as food physics is concerned, on the opposite ends of the scale. Pressure cooking allows you to increase the boiling point of water, thus reducing the cooking time. (Bad idea for a tender steak, btw., as soon as you exceed a certain temperature, the proteins in the meat ...


20

Pull them out on time. Cool them rapidly in an ice bath. The rapid cooling is for food safety reasons rather than any affect on the cooking. Reheat them for cooking however you were going to finish them originally. I wouldn't leave them cooking for 48 hours. I think you run the risk of affecting the texture of the meat negatively. If you're planning on ...


18

It would not caramelize for sure, as caramelization occurs between 110 and 180 degrees celsius depending on the particular sugar - well over the boiling point of water, which is your maximum sous-vide temperature. However, it would serve a few purposes that might well work. For one, it would allow the slow breakdown of starches into sugars, just as other ...


17

All information that gives safe cooking temperatures without reference to time at that temperature is wrong. The FDA guidelines, and state and local health dept. guidelines not only confict with each other, they are flat out wrong! They all represent efforts to simplify molecular biology to two or three mindless rules. In the process, they guarantee that ...


15

No, that doesn't sound good. The circulating water is what transfers heat efficiently to everything, making sure the water is the same temperature everywhere. If the flow is obstructed that can't happen. And if the food isn't all surrounded by water that's held at the desired temperature, it won't get heated as desired.


14

For your steaks, 5 minutes of searing seems like a pretty long time, easily enough to go from medium-rare to medium, or even more than that, depending on thickness and exactly how hot the pan is. It's definitely normal for the meat to be gray before the sear, so if your pan was indeed as hot as you can get it and you needed the whole 5 minutes to get the ...


14

No, those bags are not completely sealed. They are designed to let steam escape, therefore they are not watertight, if you put them in your sous vide machine they'd get waterlogged.


13

This completely depends on all of the other factors involved in botulinum growth, not to mention the particular strain you're concerned about (there are several). Salt, acidity (low pH), low moisture, and extreme temperature (low or high) will all slow botulinum growth significantly. There are proteolytic and non-proteolytic types of bacteria. The ...


13

Yep, Ziploc bags are fine although make sure you have ones that are appropriately heat sensitive for whatever temperatures you'll be cooking at. There's a good guide on the Cooking Issues blog: http://www.cookingissues.com/primers/sous-vide/part-ii-low-temperature-cooking-without-a-vacuum/#sectionII3b1 Fill a container with water deep enough to easily ...


12

Pretty much...yes, but you can fix it!. When you properly sous vide or very slow cook anything, you'll retain more of the myoglobin color because of the even cooking that often doesn't go above 140 at all. So a properly cooked steak like this will retain much more of its red colored myoglobin. Simply put, the meat will have more red juices to release! (...


12

This article may be a good starting place for some advice. They consider a lot of the common microbes, not just Salmonella. Assuming you get somewhere close to the 140F range for an extended period of time, you'll kill off most things. Other things might only survive in spore form, so you might be okay eating the food while it's hot. But care should be ...


11

I would recommend using Whiskey Stones. They are used in whiskey instead of ice cubes. So they should be heavy, won't rust, and are supposed to be immersed in liquid that you'll consume. I think that probably meets all your criteria. Whiskey Stones Another alternative is to use a rack. This comes with the Sous Vide Supreme and I find it quite useful for ...


11

There is absolutely real truth to improper sous vide cooking and botulism. Clostridium botulinum is an anaerobic organism - it grows when there isn't oxygen - like in sous vide vacuums and canned goods. The risk is that sous vide cooks both without oxygen and at temperatures so close to the perfect repoduction rate for the organism. If you cook it a ...


11

Anything you salt will firm up in texture over a period of time. I suspect that since you cooked these with seasonings and then chilled and left them in the fridge before reheating an eating they firmed up a great deal in the fridge. If you check out this blind tasting conducted by Dave Arnold at Cooking Issues you'll find some more detailed info about ...


11

According to Amazing Ribs: 130-140°F - Fats begin to melt and render (liquefy). This is a slow process and can take hours. Note: this is 55-60 C. The speed of the process will increase with temperature.


11

Modernist Cuisine, Vol 1, p122 (includes my bold): A separate family of parasitic worms, known as nematodes or anisakids, includes species such as Anisakis simplex and Pseudoterranova decipiens (which is also listed under the genus Terranova or Phocanema). These worms follow a life cycle that resembles that of trichinae but in a marine environment. ...


11

130F (approx. 54C) works great. That brings it to the very bottom of the "medium-rare scale", allowing you to sear before presentation without overcooking. Although, I have to tell you, filet mignon is kind of a waste with sous vide. Not that it won't be great, but a much less expensive cut can be cooked at that temperature much longer and give you ...


11

I would say no. Carmelization requires high heat. Sous Vide is the opposite of that - low, slow heat. Here's some info on it from Science of Cooking. Caramelization or caramelisation (see spelling differences) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-...


10

I'm sorry that you're having problems with my book. I think the problem is that you're adding water to the pouch. In the recipe, step 4 asks you to: Vacuum-seal the broccoli, butter, and a pinch of salt and pepper in a large pouch so that the florets are in a single layer. This will crush the tops a bit, but it will be much easier to seal. Sorry again....


10

Pretty simple, cook the two steaks separately at the required temperatures the day before. Cool in an ice bath and reserve in the fridge. The next day rethermalise the steaks in the bath at say 55C: you really only need to heat them for around 25-30 minutes, as all you want to do is take the chill out of the steaks before you sear them on as a high a heat as ...


10

You're finding a range of answers because there is a range of answers. Medium rare is not a precisely defined term. Asking for a temperature down to the degree for is kind of like asking how much a pinch of salt should weigh, to the tenth of a gram. Even if you assume everyone agrees on a single definition, it'll still be a range. We have just a handful of ...


10

Sous vide is simply a tool. It's not the correct one for every job. Rendering fat is generally a problem because of the low temperatures used. What was the final result you had in mind? If you want "traditional" ribs, then the best way to cook them is traditionally. Google will reveal multiple sources, try Chefsteps and Serious Eats for starters.


9

You cooked it at too low a temperature. Sous vide is intended for meat where you want the protein to remain tender. It shouldn't have any sinews. Think chicken breasts, or the long filet along the spine of a pig. This meat gets nicely cooked at 60-65°C (depends on the animal), and tough and dry above that. Meat marbled with sinews has to be cooked at a ...


9

What you need for the conversion of collagen is a certain amount of energy. It is a complicated process - the melting point is around 70°C for the type of collagen contained in beef, but the melting does not happen instantly once the meat reaches 70°C. In a pressure cooking, you can apply the same amount of energy in a shorter amount of time. This is not bad,...


9

Pasteurization is the process of heating food to kill pathogenic bacteria, rendering it safe to eat. Pasteurization is a function of temperature and time. Using sous vide, one could easily have a pasteurized rare steak, or even a "raw" egg. So, yes...pasteurized food is able to be consumed more safely by people who are immunocompromised or pregnant. These ...


9

Basic food safety dictates that you always start with a clean product, no matter what you are using or how you are cooking it. For your eggs, simply rinse with clean water, or place in a bowl of water. A soft cloth or gentle brush could be used to remove dirt.


8

You've basically re-invented sous-vide cookery for steak. Steak is about the easiest food to cook sous-vide. You can find a lot of resources describing it on the web, but here's a few notes 1) 170F for 2 hours undoubtedly left your steak very well-done. Not a problem if that's how you like it, but also not necessary. You can get medium rare by cooking ...


8

You can always go with steel pie weights.


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