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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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Starting the Maillard reaction on ribs without a torch or gas stove

Two months ago I made a homemade sous vide cooker and I've had great luck so far. Last night I started a batch of 72 hour ribs and I'm really looking forward to eating them in a few days. Until I realized a problem: When I've made sous vide ribs…
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Recovering from a sous vide disaster

I batch cooked 4 large boneless chicken breasts last night for 90 minutes at what I thought was 63c but actually turned out to be 60c. When cutting up the chicken to add to the sauce it was clear that the chicken was not fully cooked and some parts…
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Adding a crust to sous vide pork

I had considerable success at Christmas dinner coating a sous vide joint of beef with whipped egg white, rolling in ground yellow mustard seed, salt and pepper and baking in a really hot (240c) oven for 15 minutes or so until it baked hard. Will the…
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How to sous vide eggs in their shells without cracking

I recently tried pasteurising eggs at 57C for 90 minutes, gently adding them directly to the water with a silicone spoon. When finished, I discovered three out of the six had cracked. Ideally, I want to store them in their shells in their original…
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Can I Sous Vide a roasting joint?

With the end of year Christmas shopping panic, the only beef joint I could get for Christmas day was a 1.6kg roasting joint. There is no other marking on the pack, so I assume this is either silverside, topside or salmon cut. I was intending to sous…
Greybeard
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Sous vide timings for different cuts of steak?

There are lots of generic guides out there for cooking steak sous vide to different levels of "doneness", but are there any that calculate the timings based on the actual cut of meat? This is particularly relevant as US cuts of meat differ…
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DIY Frozen boil in the bag meals

I am hoping to replicate the commercial "Frozen boil in the bag" meals for consumption at home. These seem to be mainly fish in sauce these days, but I vaguely remember meat dishes of this genre from my childhood (e.g. beef curry). I was intending…
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How to get good color steak without sous-vide

The internet is filled with videos and pictures of people using sous-vide and obtaining rosy, almost red steak "fibers". For the last couple of months, I've been making bone-in ribeyes by reverse searing from air-fryer oven to carbon steel pan. The…
Rami Raghfan
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Preparing chicken burgers for sous vide then freezing while keeping shape

I am having a hard time finding good, reasonably low fat precooked chicken burgers currently, presumably due to COVID; I used to buy these for reference. As such, I figured I'd prepare my own. I'm shredding (in a Cuisinart) raw, boneless/skinless…
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What's happens at temperatures in both the 'pasteurisation' and 'danger' zone?

I am new to cooking and even newer to sous vide cooking. I have been trying to find as much information as I can with regards to cooking steak in the sous vide. One thing I am particularly confused by is certain temperatures in the 'danger' zone,…
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How long can you safely store home-prepared vacuum packed food for at home?

I have a consumer-grade vacuum sealer (Aicok) which I regularly use for sous-vide cooking with the manufacturer supplied bags. Under these different scenarios, how long can I keep food for, sealed and refrigerated properly, prior to and after…
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Is it safe to sous vide chicken to less than 74°C for a longer amount of time?

When researching cooking temperatures for sous vide chicken, I came across this website among others that claimed that chicken is pastaurized if held at temperatures as low as 60°C for sufficient time. However, the website provided no sources for…
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How to properly slow cook lamb's head?

There is a (Turkish?) specialty, boiled lamb's head. In restaurants, I've noticed it's boiled to an extent that you can pull apart skull segments easily and access the brains. Whatever I try I can't reach this state. Recently, I used sous vide for…
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What is the difference between cooking at low temperature and sous vide in a plastic bag?

Why do you sous vide in a vacuumed bag, which is more complicated than just cooking your meat or vegetable at a low temperature while being in contact with the water? Does it loose taste?
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Seasoning chicken in sous vide?

Question: should chicken be pre-seasoned or post-seasoned when sous vide-ing? See my results below, but please post your own preferences and results as well.
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