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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.

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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, put it in the fridge, and continue cooking for…
Ada
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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 to put underneath my sous vide container to protect…
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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 Steaks Setup 2 1.75" thick ribeye steaks, salted,…
Chris
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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 by searing it in a skillet so that it is…
seeker
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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 diameter. How should I adjust the cook time?
Andy G
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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 cook each for?
averageradical
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Flank Steak Sous Vide - Blood Spots?

I got a SV wand for X-Mas, so have been doing alot of that this month. I did a flank steak today, which I cut into 3 parts, 3 bags, and did at 52 Deg C for 4 hours. I then Ice Bath'd all three pieces, and 2 went in the freezer, and one went in the…
Shamir
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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 cut the roast into steaks (1-2 inches thick) before…
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steam oven vs conventional oven

I am in a debate as to whether diced, marinated pork shoulder cooked in a vacuum bag in a regular conventional oven gives the same result as the same pork, cooked in a steam oven. The bagged pork had a probe where upon reaching 180°F, the pork was…
Pat
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Modernist Cuisine-style BBQ brisket safety

I am going to try Nathan Myhrvold's 2-step BBQ brisket recipe: Smoke at 149F for 7 hrs, then vacuum seal and sous vide at 146F for 72 hrs. However, (due to travel for work) I won't be able to complete these steps in the consecutive days leading up…
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Presto multi cooker sous vide- clarification?

I read Marc-André LaFortune's post about using the Presto multi cooker as a secondary sous vide machine. I'm interested in doing this but it would appear to me that the machine is not accurate enough without modification to hold the pot to +/- .7…
Peter
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Sous vide timing for prime rib

I'm looking to sous vide a boneless, 6 lb rib roast, for New Year's Eve. If I set the temp for 136F, how long should I leave this to cook? My thought was 6 hours, but that's just based on experience and not any actual calculations.
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How long does breakdown of collagen etc. take for sirloin cooked sous vide?

I want to cook a sirloin steak cut (2cm thick?) sous vide. Based on my preference for medium-rare and some prior experiences with beef at 60 C, I will put it at 55 C. How long would it need to break down collagen? Will it ever break down? The…
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Chicken breast sous vide: Time in fridge matters?

I have kept a chicken breast, packed in plastic (possibly in a near-vacuum environment) in my fridge for more than a week. The best-before-date is tomorrow. I am considering cooking this breast sous vide at 65 C for 1,5hours. It is about 2.5cm…
torkildl
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Can putting items with high heat capacity smooth out heat changes in Sous Vide?

So was recently thinking about the beer cooler sous vide method and had a thought: While heating the water to put in the beer cooler, if you were to place an object with a high heat capacity (e.g. a ceramic coffee cup) in the water, heat both to the…
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