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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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How is sous-vide different from simply cooking the chicken?

I am just starting out with my sous-vide project and ready to buy sous-vide equipment. I am having arguments with my partner, who thinks sous-vide is similar to cooking the chicken breast in liquid. I would like to convince my partner but it is hard…
Noemi Watson
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How long to sous vide shoulder lamb chop?

How to Sous Vide Lamb says: Blade Chop: Medium-Rare: 131°F for 18 to 24 Hours (55.0ºC) Shoulder: Medium-Rare: 131°F for 1 to 2 Days (55.0ºC) Sous Vide Lamb Chops with Chimichurri Compound Butter says: 132°F for 2 hours I know sous vide is very…
Ray Butterworth
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Should I trust my Instant Pot or my ThermPro digital thermometer for temperature?

I cook sous vide in my Instant Pot Ultra (which lets you set a precise temperature), but when I check the water temperature with my digital thermometer, it is a few degrees off (I believe the thermometer reads 3-4 degrees higher). This temperature…
Christy
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Sous vide egg white falling apart on cracking

I've been reading the sous vide guide on serious eats where eggs are supposed to come out like this where after sous viding, you poach it briefly to fully set the white. However when cracking my egg, the white simply falls apart completely, leaving…
Tom
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Do I need to put blood in a vacuum sealed bag to cook it sous vide in this type of appliance?

If I used this type of appliance... https://www.amazon.de/dp/B01N1PQTIV/ ... to pasteurise blood at 60°C for 45 minutes (as per these instructions: https://www.chefsteps.com/activities/blood-sauce), would I have to put the blood in a vacuum sealed…
BloodyCurious
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Sous Vide Spoilage

Can food cooked by the sous vide method spoil once vacuum packed? I sous vide spaghetti squash. I, then, vacuum pack the squash. Finally, I forget to put it in the freezer so it sits at room temperature for a day.
fhungolfer
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What is a reasonable temperature for slow cooked beef spareribs?

I understand from a little bit of reading that too low of a temperature with beef spareribs will make for very tender muscle but fat that is not rendered…
Douglas Held
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Sous vide power issue. Food safety

first I read the post that is similar but doesn’t answer my question. Last night my power won’t out for a few hours. I was cooking London broil for about 4-5 hours @125. Around 2am the power went out. I woke up at 4 and noticed the power was out.…
BBQ-B
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Trying sous vide techniques with an induction cooker

I have a Nu-Wave induction cooker and the normal pans, and I want to try to use it as a sous vide cooker for steaks. I plan to get it going with the steaks and then move on to everything else, finishing with searing the steaks at the very end,…
Paul TIKI
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Sous Vide danger zone for vegetables

I know about the danger zone for Sous Vide cooking (Pasteurization etc.) My question is - is it only relevant for meat / pork / poultry, or is it relevant for vegetables too ? (Both greens and root vegetables)
Nati
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Juice from chicken sous vide

Regarding storage of sous vide chicken breasts. Should I store the cooked chicken with its juices (olive oil and chicken juices), or should I remove the breasts from the zip bag, wrap it in film, and store it that way? Storage is refrigeration.
wearashirt
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What determines the length of sous vide cooking time?

What factors affect sous vide cooking time, generally? I imagine cooking time is essentially the amount of time needed for the food's internal temperature to reach equilibrium with the desired temperature. Are there pros or cons to cooking longer or…
Josh
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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 dropped below min while gone and the Sous Vide…
David Wrightson
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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?
TaylorBarrick
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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.
Danny Rodriguez
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