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
9
votes
5 answers

Is there a way to make compressed watermelon without a vacuum machine?

I've got in mind to make a dish with compressed watermelon, but I don't have access to a vacuum machine. I've tried once using weight, but it just cracks because the pressure is all from one side. Thoughts? If not, can it be done with a home vacuum…
Michael Natkin
  • 30,230
  • 16
  • 86
  • 172
9
votes
4 answers

At what temperature will the fats on meat render?

I am expectantly awaiting the arrival of a sous vide circulator. I saw a clip where someone cooked a duck breast sous vide, finishing it off in a frying pan to crisp the skin. That simply makes no sense to me; as I would have thought that the…
razumny
  • 1,809
  • 6
  • 21
  • 26
9
votes
4 answers

Is there some trick to vacuum sealing broccoli?

In Sous Vide for the Home Cook Douglas Baldwin gives a recipe for broccoli. In brief, blanch the broccoli, cool in an ice bath, then vacuum seal as a single layer in a bag with salt, pepper, and butter. Except this does not work with an external…
derobert
  • 13,152
  • 5
  • 44
  • 69
8
votes
2 answers

Sous vide effectiveness without using a vacuum sealer?

I frequently use the water displacement method to seal ziploc freezer bags when I sous vide. I can get maybe 99% of the air out, but technically the bag is not under vacuum. If I clip the top of the bag to the side of my container, any air pockets…
michael
  • 211
  • 1
  • 3
8
votes
4 answers

Sous vide eggs - how to get a perfect soft-boiled egg?

I cooked an egg for 75 min at 65C, the yolk was PERFECT - holds the shape, but still not hard-boiled. In fact the yolks were perfect after about 60 min. But the whites are still runny. Is there a technique to just firm up the whites once the yolks…
mixersoft
8
votes
2 answers

Sous vide meat without seasoning - strong flavor

I tried the beer cooler sous vide hack just now. On both a veal entrecote and a piece of lean beef braising meat. Both turned out OK, but as the sous vide technique does not impart flavor, most people found the veal a bit underwhelming. So - if I…
Tobias Op Den Brouw
  • 3,694
  • 4
  • 29
  • 41
8
votes
3 answers

Sous-vide without a pump using convection?

I'm currently planning on creating a sous-vide setup using an induction cooktop and a PID controller. I will be an Arduino micro-controller setup similar to this openschemes.com-manual control of induction cooktop Most sous-vide setups use…
Tomek
  • 183
  • 1
  • 4
8
votes
2 answers

Pre-Cooking Steak in a bag, Any suggestions?

I tried something on the weekend, and it seemed to work well, so I thought I'd ask for comments. We'd planned to make steak for dinner, and it happened to come in a vacuum-packet plastic. So before opening the bag I dropped it into some hot water…
Bruce
  • 431
  • 4
  • 6
7
votes
3 answers

Has anyone solved this problem with braising (other than by sous vide)?

I've been braising food for a number of years as a home cook. PROBLEM: Whenever meat is braised (pot roast, short ribs, oxtail etc.), the flavor/juice/water from the meat leeches out onto the cooking liquid that it is braised in. The result is a…
user62973
7
votes
8 answers

How to keep bags from floating in a sous vide supreme

I have had a few items float a little in my sous vide supreme machine. Mostly veggies. How do I keep them from floating up and stay submerged?
anton2g
  • 599
  • 2
  • 6
  • 16
7
votes
1 answer

How does double-bagging sous vide food affect cook time?

Does double vacuum bagging food for sous vide cooking measurably increase the cook times? Or is the extra bag not thick enough to make an impact?
Eli Lansey
  • 769
  • 9
  • 19
7
votes
5 answers

What is a good way for a beginner to start sous vide cooking?

I am just about to start experimenting with Sous Vide cooking. My plan is to start out with some very simple equipment (A PID controller and a kettle) and slowly build up until I have made my custom awesome Sous Vide cooker. (I'm an robotic…
Rocketmagnet
  • 267
  • 1
  • 9
7
votes
4 answers

My sous vide chicken is tough and stringy - did I cook it too long, or too little?

So far I've attempted it twice. The first time I cooked legs and thighs at 60C for an hour and a half; the second time I cooked two breasts at 60C for about 45 minutes. Both times the chicken came out really tough, and the muscle was really stringy.…
TSL
  • 173
  • 1
  • 1
  • 5
7
votes
2 answers

Does shape affect pasteurization time when cooking sous vide?

Looking at Douglas Baldwin's charts for time to heat a piece of meat sous vide (table 2.2), a cylinder with diameter X heats through much faster than a slab with thickness X. This makes sense to me. The change in time needed can be quite drastic…
yossarian
  • 18,963
  • 27
  • 96
  • 153
7
votes
3 answers

Is lots of red juice normal when making sous-vide steak?

So I made a 1lb hanger steak via sous-vide the other day and cooked it for 45 minutes at 130F. After I seared in a cast iron pan, I took the meat off of the pan and let it sit for a few minutes and then sliced it up(against the grain) into smaller…
alexpotato
  • 389
  • 3
  • 4
  • 12
1 2
3
…
17 18