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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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Party scale sous-vide

I have used the chilly bin (cooler) sous-vide hack at home for a while and get excellent results for up to eight servings I use extra insulation on the lid and a digital submersible flexible probe thermometer. The whole setup only loses around one…
TFD
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Is it safe to cook large cuts of meat sous vide?

I sous vide a lot and am familiar with the relationships between food safety, internal temperature, and time. I'll eat chicken breast cooked at a long time at 138F just to make a point. Some large cuts of meat take a long time to cook sous vide.…
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Is it advisable to sous vide in "steam fresh" bags?

Is it advisable to sous vide in steam fresh bags, the type where one cooks the veggies in the microwave for 4 minutes?
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sous vide producing inedible food because of fat not rendered

I did a 36 hour sous vide ribs at 145 degrees F followed by a 5 min sear under the broiler. The meat was soft, tender, full of juice and the fat did not render from my spare ribs. The meal left me...feeling gross because of the high fat content in…
user62973
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Vacuum sealing vs. water displacement method when doing longer sous vide cooking

Modernist Cuisine recommends that for longer sous vide cooking (times greater than 36 hours) that bags are vacuum sealed rather than just using the water displacement method to remove the air from a ziploc bag. What is the reason for this? Will I be…
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Basque cod with sous-vide

I recently cooked bacalao al pil pil, a Basque recipe. The trick is to render the gelatin from the fish at a low temperature, reserve the fish meat and then mount the gelatin with oil. The whole process is somewhat longer. The question is that…
BaffledCook
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Dry sous vide steak

How do I stop my sous vide steak drying out? I have tried various temperatures and times from 55°C to 60°C and from 40 minutes to 4 hours. The colour and texture changes but the meat is always too dry to enjoy. My mother eats steak well done…
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Tenderness of sous-vide pork chops

I made some sous vide pork chops this week that didn't turn out as tender as I expected. They were about as tender as when I grill them; maybe a little bit worse. I had marinated them overnight in a Vietnamese soy sauce, fish sauce, sugar, lemon…
David Norman
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Sous vide over cooking toughens meat?

I'm new to sous vide cooking. The equipment I'm using is a Ronson slow cooker connected to Sous Vide Magic PID controller, no bubbler. No vacuum sealer. I calibrated the SVM temperature reading to boiling water, and it was very close (99.9 oC). I…
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Is the rapid ice bath chill post-sous vide actually necessary when putting the meat/fish in the freezer?

In the past, I would frequently cook (in the oven) 6+ lbs (3+ kg) of salmon fillets (usually took ~25 min) to an internal temp of 145-150 F (62.5-65 C), take them out, let them set on the counter for an hour or two, and then throw them in…
Eric
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Meat juice reabsorption sous vide

I frequently cook sous vide at home--primarily for the sake of convenience. I have been generally satisfied with the results, and normally get tender and juicy meat. One thing that bothers me, however, is the amount of liquid left in the bag when…
Ray
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Is a polypropylene container safe for sous vide use?

I have recently purchased a 10 litre semi-opaque (grey) plastic container which appears to be ideal for sous vide cooking. It was sold as food grade, freezer & microwave safe, and has all the relevant marks on the bottom to confirm this rating. It…
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Dried and Salted Fish Fillets (e.g. cod) Sous Vide

I don't have much experience cooking with dried and salted fish, but as far as I have read traditional recipes start with a long soaking time in water (and also changing the water multiple times) to get rid of the excess salt, followed by poaching…
zetaprime
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How to achieve "fall off the bone" in a leg of lamb using sous vide?

I have recently experimented with leg of lamb, following the popular recipe on chefsteps . Both times I cooked the meat, with bone, for 24h at 57°C (134°F). While the result was generally good, I received a comment, that the meat didn't fall of the…
user1721135
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How long is too long for sous vide steak

I have sous vide for a while with mixed success. Mostly good, but still mixed. One thing I question which I hoping to get opinion on is time to sous vide beef (steak specifically, e.g. ribeye or strip). I have read and heard where people have…
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