Sous Vide Questions
5 years ago
Featured Answer
Sort by:Oldest
Comments (8)
- 5 years ago
Related Discussions
DCarch - Some sous vide questions
Comments (4)A very good question. Have you noticed that when you buy roast beef from a deli, the beef is always the same, identical everyday, every year? I believe the beef is cooked very similar to sous vide. Sous vide cooking has great benefits for restaurants and for some food makers. It can basically guarantee expensive meats will be cooked perfectly every time. It does not matter who is doing the cooking. Quality end result is predictable and repeatable. Sous vide cooking has another benefit that meat shrinkage is less, and that can add up. For restaurants, meat can be cooked ahead of time in quantity, refrigerated and reheated to be served without losing quality or overcooked. However, sous vide is just part of the cooking process. There is still a need for good recipes and good total preparation for the food to be delicious. Sous vide cooker is like any other appliance or cookware, you are correct that it cannot automatically make quality (delicious) food. dcarch...See MoreYet another Sous Vide question
Comments (9)haha. I understand the concern. I have researched and their is no definitive answer to all 'food safe' plastics. Food safe plastics are made at a very high temp. Sous vide is low temp not anywhere near boiling. I'm more concerned with processed microwavable food itself with all the ingested chemicals, over the bag it is sold in. The container itself with all that very hot heat. The cereals are a concern over the bag they are sold in. The lining in a microwavable popcorn sack and the chemical tasting powdered cheese. But i don't buy any of that. Water bottles, soda cans, any canned food. None of that in my diet. No processed foods. No fast food. (exception is ShakeShack) : ) The other exception is sous vide once twice a month. We still prefer my steak method in a cast iron that was perfect long ago. But other proteins like skirt steak for a new-this-year Korean noodle bowl. Or Pho. Killer pork chops. Sous vide has opened up some better and easier meals. A nice tool that assists complicated many ingredient meals. That new car smell...talk about off-gassing. Plan on testing some ball jar methods. I have some wide but low 2inch high ones. Just need bit more cooking time....See MoreSous Vide Time and Temp Conundrum
Comments (16)My DH is not averse to super tender steaks (that’s a nice way to say “nearly mushy”). I’ve pretty much got the SV cooking of filets down....His is 135 for 45 minutes, then lower the temp to 131. Throw in my steak for 45 minutes. I sear them in a cast iron skillet on the side burner of the grill. Pour out the oil, deglaze with a healthy splash of red wine; take it off the heat and swirl in a knob of butter. Makes a great sauce! My main issue was trying to figure out how to get the same results when the steaks are frozen. DH’s I can do as usual adding 50% more time. But when I throw mine in, it is going to greatly lower the water temperature. Bringing the water back to temp and adding 50% more time to the cooking of my steak will cause DH’s steak to cook for too long. Plus I worry about the temperature of the water being lowered when my frozen steak goes in. I think FOAS nailed it. Thaw them first. I butterflied the steaks before I froze them. Thawing shouldn’t take long....See MoreWould you “contaminate” your sous vide?
Comments (4)I don't think I'd want to boil mine if I didn't have to, and don't like the idea of fat and stuff from the sausages getting up into the works. If the sausages are being cooked in water, fine, just put them in a container in the bath. I've only done it with PP plastic, which isn't much of an insulator, but I know people do use the "water oven" with glass jars to good end, without having it interfere with the temperature. It would be easy to check other vessels. I'd guess that once it comes to temperature, keeping it steady within the vessel shouldn't cause a significant temperature fluctuation. The biggest I've done that way is a five quart container of milk for making cheese which has to be held consistently at eighty-some degrees for 12 hrs. That's probably a little more forgiving than the bangers, but when I've checked at various times through process, the milk inside the container was the same temperature as the water outside. I'm remembering now that I did do the glass jars once, but I forget for what. It wasn't cake, though people do that... It wasn't "canning". Whatever. That's what I'd do......See More- 5 years agolast modified: 5 years ago
Related Stories
KITCHEN DESIGNPaging All Foodies: Your Banquette Is Ready
Please follow us to these 7 gorgeous dining nooks designed for everything from haute cuisine to s'mores
Full Story
KITCHEN DESIGNHouzz Quiz: What Kitchen Countertop Is Right For You?
The options for kitchen countertops can seem endless. Take our quiz to help you narrow down your selection
Full Story
KITCHEN DESIGNThese New Products Aim to Make Your Kitchen Smarter
The latest appliances use home assistants, apps and sensors to help you shop, prep, cook and communicate
Full Story
KITCHEN DESIGN11 Must-Haves in a Designer’s Dream Kitchen
Custom cabinets, a slab backsplash, drawer dishwashers — what’s on your wish list?
Full Story
HOME TECHTop Kitchen Innovations From the Latest Fairs in Milan
Microkitchens, concealed burners and new oven technologies are some of the surprises for 2018
Full Story
KITCHEN APPLIANCESConsidering a New Kitchen Gadget? Read This First
Save money, time and space by learning to separate the helpers from the hassles
Full Story
GREAT HOME PROJECTSWhat to Know Before Refinishing Your Floors
Learn costs and other important details about renewing a hardwood floor — and the one mistake you should avoid
Full Story
MOST POPULARTrend Watch: 13 Kitchen Looks Expected to Be Big in 2015
3 designers share their thoughts on what looks, finishes and design elements will be on trend in the year ahead
Full Story
HOUZZ CALLShow Us the Best Kitchen in the Land
The Hardworking Home: We want to see why the kitchen is the heart of the home
Full Story
HOUSEKEEPINGYour Guide to a Sparkling Clean Kitchen
Tackle food messes with this comprehensive collection of targeted and tested cleaning methods
Full Story
bbstxOriginal Author