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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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Stopping sous vide to drive to relatives, then restarting

I want to sous vide some ribs at ~152 degrees for about 18 hours for Father's Day. Unfortunately we're supposed to drive to my dad's tomorrow before dinner to serve them. I can't go over there tonight so I want to start it tonight at my apartment,…
Kevin Burke
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What spice rub would be typically Thai?

I'm trying to recreate a dish I had at Alinea a while ago. Their forum actually had a good start for this dish: The garnishes on the surface are Hawaiian volcanic salt, cucumber, garlic chips, fresh banana, young coconut, red onion, lime…
yossarian
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Sous Vide at 165F - Air formed in the bag, is this natural? Bad?

I am cooking a pork butt roast sous vide. I am following this recipe. https://recipes.anovaculinary.com/recipe/sous-vide-bbq-pork-shoulder My bag had no or very little air in it after sealing and when the cooking started. Since cooking for a few…
maestrojed
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Sous vide a whole chicken : temp/time?

I have a butterflied chicken in the fridge that is marinating in a mojo mix. I have read many times to SV it at 148f. But what about time? I would like the bird to be uniformly cooked and the meat to be juicy but not stringy. What do you think…
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Sous vide air bubble, still safe to eat?

I am making this recipe for pulled pork, planning to do 24 hours at 75 deg C. After coming home from work, I discovered I did not suck the air out properly and there is a big bubble in the bag, causing it to float to the top and for the top of the…
Alex
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Why don't we need to ice-bathe all leftovers before refrigeration?

I'm considering picking up an immersion heater for Christmas and reading up on that led me eventually to Douglas Baldwin's sous vide website (http://www.douglasbaldwin.com/sous-vide.html). In the safety section of the guide he is quite firm about…
QuantumMechanic
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Finishing Sous-Vide Chicken Thighs en masse

I'm throwing a party together soon and I wanted to sous-vide some chicken thighs. Because (1) It's tasty, (2) it's easy, (3) leaves open all my pans, stove and oven for other foods. The problem lies in finishing it off. Typically I remove the…
user27108
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Can you make Sous Vide Steak in a Pressure Cooker?

I have been reading about sous vide cooking and it seems like sous vide cooking is done under pressure. I want to try cooking a steak sous vide in a pressure cooker and then searing it to create a nice crispy edge at the end. Is this possible with a…
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Sous Vide Beef steaks look overcooked at 59°C and 56.5°C

I have just started cooking steaks in my sous vide machine. I am getting results when cooking sous vide that do not agree with the theory and instructions I have read. For my experiments I have cooked “rostas,” which is a beef part close to the…
Petter
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Sous-Vide shrimp, minimum time and temp for safety?

It seems that the Internet has not quite caught up with sous-vide technology, I'm getting a lot of conflicting information by Googling. I am making Gumbo for sale at private clubs. I'm packaging it frozen, with instructions to let it defrost…
Jolenealaska
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Sous Vide Strip came out medium well, what did I do wrong?

I picked up two NY Strip steaks, about 6 oz each this weekend with the hopes of showing off how awesome my new sous vide circulator (Anova Precision Cooker) with a nice medium-rare steak. I pre-heated my water to 130 degrees, brushed olive oil on…
Smapdi
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Collecting & using cooking profiles on foods like coffee roasters do

With precise devices like sous vide, which have sensors like thermometers that you can download readings from, I am curious if people have started collecting 'cooking profiles' much like coffee roasters do when they measure temperature, moisture,…
Rolf
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How can I vacuum seal acidic ingredients with meat or poultry for freezing?

What if I want to prepare packets for sous-vide and freeze them? I want to include an acidic marinade in the bags, but I don't want to turn the meat into mush.
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Inexpensive vacuum sealer not pulling out air

I bought a Seal-a-Meal for sous-vide cooking. It felt like a bargain at the time, it was very inexpensive because it was a close-out model. It seals great, I'm not having any problem with leaking, but it only pulls out the air maybe one out of five…
Jolenealaska
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Sous Vide long cook meat prep?

Do I need to do anything special to prep a flat iron steak for an overnight SV bath? I have seen some references to dunking in boiling water for anti microbial effect, but am not sure what the best practice is? I am getting my meat from a cert…
Shamir Colloff
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