Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [sous-vide]

Questions about food safety and technique for cooking sous vide.

Sous Vide is a method of cooking food in an airtight sealed bag for a very long time. The bag sits in a water bath with accurately determined temperature which is much lower than normally used for cooking. The temperature of the water bath is generally the same as the target temperature of the food. The aim is to maintain the integrity and flavor of the food, as well as provide novel results by using fine temperature control.

259 questions
2
votes
4 answers

Sous-Vide Chicken Thighs - Effect of temperature swings?

Perfect fried chicken is the Great White Whale in my kitchen. It seems I've tried everything, well almost everything, I have not tried sous-vide. I'm still on the fence as to whether I'm going to invest in a immersion circulator, and this experiment…
Jolenealaska
  • 58,386
  • 30
  • 196
  • 321
2
votes
1 answer

Post-marinade (Seasoning?)

Has anyone experienced with post-marinade (or seasonings?) meat in the following way? 1) Cook meat in sous vide just with salt. Goal here is allow saltiness to spread through the entire meat and avoid adding any acidic ingredients. 2) Once the meat…
Youchofu
  • 21
  • 1
2
votes
2 answers

How can I improve sealing of bags for sous vide?

I am occasionally using my vacuum machine to pack bags for sous vide cooking. The model is the FuturaVac clamp-style table model (see e.g. http://www.sousvidenorge.no/produkt/sous-vide/vakuum/futuravac-bordmodell) Recently, I have experienced that…
torkildl
  • 423
  • 1
  • 9
  • 15
2
votes
1 answer

Sous vide vegetables packed in advance?

Is there a reason to not dice vacuum pack vegetables and keep them in the fridge for å few days before cooking them sous vide?
torkildl
  • 423
  • 1
  • 9
  • 15
2
votes
2 answers

Brining...at high temp?

I read that brining makes meat moister by causing protein cells to absorb water from the brine via osmosis (Wikipedia) So I thought, hmm, why not kill 2 birds with 1 stone: brine + slow-cook (sous-vide) at the same time for 12 hours or so (temp at…
pixelfreak
  • 285
  • 3
  • 12
2
votes
3 answers

Marinade then cook or cook then marinade?

For pork, does it matter if you marinade first, then sear + braise vs sear + braise first then marinade? More details: I'm trying to cook pork chashu using pork butt. The marinade is mostly soy sauce, sake, mirin, sugar. So far, I sear it then I…
pixelfreak
  • 285
  • 3
  • 12
2
votes
3 answers

Using sous-vide oven to make stock or soup (no bags)

I have a sous-vide supreme water oven. I was wondering if I could use it to slow cook large amounts of soup or to make beef stock by slow cooking. The idea is to have the soup or stock directly into it and no bags. As it is easy to clean and is…
Sergio Parreiras
  • 171
  • 1
  • 6
2
votes
3 answers

Blow torching meat after sous vide - add fat or not?

After I pull the meat out of the sous vide and then use a blow torch to sear it, should I use a fat on it or not? Will that get a better crust on it?
mikebmassey
  • 589
  • 2
  • 7
  • 17
2
votes
2 answers

How much free space do sous vide items need in a water bath?

When placing food items in my sous vide bath, often the pouches will rest on the bottom of the bath or against the sides of the container. I've also seen dedicated sous vide magnets used for attaching items to the side of the bath that prevent the…
Greybeard
  • 5,395
  • 1
  • 19
  • 55
2
votes
1 answer

Sous vide topside beef- what went wrong?

So, I’ve had many sous vide successes over the years but yesterday suffered what feels like a big failure and I’ve no idea why. Long story short, I had a 2kg beef topside joint which I seasoned with plenty of salt and pepper then cooked for four…
user19666
  • 23
  • 3
2
votes
1 answer

Could I use a sous vide rack for cooking lasagna in boiling water?

I enjoy cooking my lasagnas in boiling water before using them in the pan. I am perfectly aware that putting a little oil in the boiling water helps avoiding the noodle to stick together. But I cook rather large and thick organic lasagnas noodles…
ItalienChief
  • 23
  • 2
2
votes
1 answer

Slow cooking chicken (thigh), why 4 hours?

I don't get why slow cooking recipes recommend 4-6 hours for chicken thighs on LOW (which is 185F) when Sous Vide recipes for chicken thighs recommend only 1 hour (up to 8 hours) at 160F. Again, for chicken thighs: Slow Cooking: 4 hours 185F Sous…
hombre
  • 63
  • 4
2
votes
1 answer

What makes sous vide brisket tender?

Recently a friend of mine made a sous vide brisket. This was done by leaving the brisket at 140F for 4 hours, then finishing it on the stove with high heat. It was extremely tender, even though it wouldn't have come much above that 140F mark. …
Alex
  • 351
  • 1
  • 3
  • 8
2
votes
2 answers

Why does meat go bad after 1 month sous vide at 55-60C ( 131 - 141F)

See this I COOKED a Brisket for a MONTH and this happened! and Can Viewers SAVE a 1-month BRISKET? of a brisket cooked in 55C and 60C for 1 month. It smells very bad! So they proved (twice) that the brisket goes bad, you can read all the comments…
Stefan
  • 1,519
  • 10
  • 17
2
votes
1 answer

Is it possible to make yoghurt directly in the milk carton using sous vide?

I recently got a sous vide circulator as a gift. I've made yoghurt before but using jars and a thermometer, and the method is heating it to 82 degrees, cooling it down to 46, then adding the culture and leaving it in the oven with the light on.…
mbjb
  • 1,739
  • 2
  • 11
  • 27
1 2 3
…
17 18