Why sous vide?

Food - recipes, reviews, and discussion
Message
Author
User avatar
PeterJ
Posts: 1777
Joined: June 25th, 2009, 1:24 pm
Location: Mission Viejo, CA

Why sous vide?

#1 Post by PeterJ » June 20th, 2018, 11:19 am

I was given an Anova Sous Vide cooker for Father’s Day. I’d asked for it partly because of references to sous vide here, but now I’m wondering if was a good idea. Essentially it seems to mean that a ribeye (for example) that used to take maybe 40 minutes using reverse sear will now take two hours plus. So...... can you folks help me with a few basics on why sous vide is worth it and what specific things it’s best used to cook? TIA
Peter J@ckel

Magnus Solhjell
Posts: 102
Joined: March 28th, 2013, 6:36 am

Why sous vide?

#2 Post by Magnus Solhjell » June 20th, 2018, 12:17 pm

I've had a sous vide machine for a few years now, and I agree, for steaks for a few people it doesn't really make sense. Tougher cuts of meat, on the other hand, is where sous vide really shines. I've done beef tongue, beef cheeks and other cuts with great results. And vegetables! Carrots, potatoes, asparagus..

User avatar
Chris Freemott
BerserkerBusiness
BerserkerBusiness
Posts: 5772
Joined: January 29th, 2009, 7:00 pm
Location: Naperville, IL

Why sous vide?

#3 Post by Chris Freemott » June 20th, 2018, 1:48 pm

start with carrots.

then a chicken breast you dice and throw into a dish. Not exactly a summer dish, but this is how i do chicken alfredo in the winter.

proteins look like cadaver flesh coming out, so you need to add some grill time if they are the main course.

then shrimp and I happen to really like my fish done this way.

User avatar
Dennis Atick
Posts: 6600
Joined: January 27th, 2009, 6:48 pm
Location: East Atlanta

Why sous vide?

#4 Post by Dennis Atick » June 20th, 2018, 5:09 pm

I love doing ribeyes sous vide. You have to plan ahead, but it's mostly hands-off until you are ready to eat. And you also are ready to go fairly quickly once you want to eat. You get meat cooked evenly, from top to bottom at your desired doneness. Just sear it on a smoking hot cast iron skillet for a minute before serving. I also have done sousvide and then fried chicken wings that were very good.
The real winner for me was sous vide then deep fried (the next day) turkey this past Thanksgiving. I'll never do turkey any other way again.
I can also see the points in your questions of its necessity. It is a non-essential kitchen tool. It's more of a gimmick thing for me. Prob use mine once per month. Max.
@decaturwinedude

User avatar
Chris Blum
GCC Member
GCC Member
Posts: 9213
Joined: October 10th, 2009, 1:40 pm
Location: Home of the Mayo Clinic

Why sous vide?

#5 Post by Chris Blum » June 20th, 2018, 6:37 pm

Another usage is par cooking for a party. Sous vide a piece of meat or individual servings to medium rare or whatever minimum you want and it holds at that temp until you are ready to finish cooking.

Use it to “hold” a second course until you are ready to finish, or custom finish to different “doneness”
"Well, wine only turns into alcohol if you let it sit" -- Lucille Bluth
"The Packers f'n suck" -- Todd French

User avatar
Kenny H
Posts: 3517
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal

Why sous vide?

#6 Post by Kenny H » June 20th, 2018, 8:25 pm

Ribs, poultry, fish, and vegetables. You can make magic in that bag. If you can't see the advantage of rendering collagen and not fat in a sous vide bag then a lot of this is over your head. You can literally make a perfect sauce in the bag aside from your protein with very little reduction. Salmon can be cooked to a silky smooth rare temp then seared to perfection. Thanksgiving turkeys can be broken down and white and dark meat cooked separately to perfection, then refrigerated before being broiled to crisp before holidays. Pulled pork is a snap. Short ribs can be cooked to such a state after 48-72 hrs that they still hold shape but are the most intensely beefy cuts of meat you might ever eat. Vegetables are cooked but by not obliterating pectins remain crisp, and cooking in their own juice intensifies flavor. You can dial a rib rack to any texture you want by simply adjusting temp and time while they infuse with any seasoning you want, then the bag sauce is just a bonus. You can throw a frozen freaking turkey half in there at night and the next morning pull it and have the best turkey cold cuts for a week for almost no effort. You can make a red wine mushroom side dish and sauce without having to mess with a dutch oven for 8 hours. You can do scallops ahead of time to a perfect temp then sear to perfection. You can infuse asparagus with wonderful garlic and lemon, while remaining perfectly crisp, only to sear quickly and sacrifice zero amount of freshness. The possibilities are only limited to your imagination, level of food science knowledge, and ability to simply google.
H0eve!kamp

User avatar
Jason T
GCC Member
GCC Member
Posts: 1837
Joined: June 8th, 2014, 7:45 am
Location: London

Why sous vide?

#7 Post by Jason T » June 20th, 2018, 8:40 pm

Can we make Kenny’s post into a sticky? :)
J@son Tr@ughber

User avatar
PeterJ
Posts: 1777
Joined: June 25th, 2009, 1:24 pm
Location: Mission Viejo, CA

Why sous vide?

#8 Post by PeterJ » June 20th, 2018, 10:29 pm

Kenny H wrote: If you can't see the advantage of rendering collagen and not fat in a sous vide bag then a lot of this is over your head.
Excuse me??
Peter J@ckel

Joe Chanley
Contributor
Contributor
Posts: 713
Joined: February 1st, 2010, 1:13 pm

Why sous vide?

#9 Post by Joe Chanley » June 21st, 2018, 5:36 am

Cooking chicken breasts in here has been amazing. I marinate chicken, remove from the bag and rinse off chicken, added S&P and sous vide at 145 for 60 minutes. Your chicken is perfect temp and you can either sear in a pan or on the grill for color/texture. The most moist chicken you've ever had.

This also helps a lot with meal prep if you're trying to eat clean during the week.....sous vide a few breasts on sunday and use in various dishes during the week.

User avatar
Rob_S
Posts: 915
Joined: November 16th, 2015, 5:05 pm

Why sous vide?

#10 Post by Rob_S » June 21st, 2018, 5:40 am

Even if it was for the most carrot-y carrots ever it would be worth it. Otherwise see Kenny's post above. And add that he forgot pork tenderloins. Such an easy thing to overcook becomes sublime.

I haven't used it enough for desserts either but it can really shine there. Less for better results than you could otherwise get but for the same results with next to no effort. Dulce de Leche, Crème brûlée and Pot de crème type desserts are a snap.
utherland

User avatar
TimF
Posts: 4042
Joined: January 28th, 2009, 5:18 pm
Location: Chicagoland

Why sous vide?

#11 Post by TimF » June 21st, 2018, 6:51 am

PeterJ wrote:I was given an Anova Sous Vide cooker for Father’s Day. I’d asked for it partly because of references to sous vide here, but now I’m wondering if was a good idea. Essentially it seems to mean that a ribeye (for example) that used to take maybe 40 minutes using reverse sear will now take two hours plus. So...... can you folks help me with a few basics on why sous vide is worth it and what specific things it’s best used to cook? TIA
It's not for everyone. I find many things cooked in it end up with an odd texture that is unappealing to me.
Tim F@itsch

User avatar
Scott G r u n e r
Posts: 3323
Joined: June 6th, 2009, 9:03 pm
Location: Seattleish

Why sous vide?

#12 Post by Scott G r u n e r » June 21st, 2018, 7:20 am

I dont use it for high quality steaks. But for meats that can/do get tough or dry easy... pork chops, tri-tips, etc. also bacon burgers, eggs, pork belly... plan to do some short ribs soon.

Dont love sous vide chicken texture, and haven’t tried vegetables yet, but will get around to it.

Pork Chops are the gateway drug IMO
//Cynic

User avatar
Kenny H
Posts: 3517
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal

Why sous vide?

#13 Post by Kenny H » June 21st, 2018, 7:51 am

PeterJ wrote:
Kenny H wrote: If you can't see the advantage of rendering collagen and not fat in a sous vide bag then a lot of this is over your head.
Excuse me??
Sorry not trying to be flippant Peter. Pointing out that an understanding of certain food science aspects is why it can be such a useful tool but if you are unaware of them it is irrelevant.
H0eve!kamp

User avatar
Rob_S
Posts: 915
Joined: November 16th, 2015, 5:05 pm

Why sous vide?

#14 Post by Rob_S » June 21st, 2018, 7:53 am

Scott brought up a good one. Scrambled eggs are superb in a sous vide provided you love that custardy style as opposed to dry and hard.
utherland

User avatar
PeterJ
Posts: 1777
Joined: June 25th, 2009, 1:24 pm
Location: Mission Viejo, CA

Why sous vide?

#15 Post by PeterJ » June 21st, 2018, 8:11 am

Kenny H wrote:
PeterJ wrote:
Kenny H wrote: If you can't see the advantage of rendering collagen and not fat in a sous vide bag then a lot of this is over your head.


Excuse me??


Sorry not trying to be flippant Peter. Pointing out that an understanding of certain food science aspects is why it can be such a useful tool but if you are unaware of them it is irrelevant.
Im apparently misunderstanding your intent..... i’ve read about the use of sous vide for certain tough cuts of meat and it’s not hard to understand the science behind it. I just don’t get why you’d be so quick to suggest that someone new to the method can’t or wouldn’t want to learn about it. “Over your head” and “irrelevant” both seem to be unnecessarily dismissive.
Peter J@ckel

User avatar
Kenny H
Posts: 3517
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal

Why sous vide?

#16 Post by Kenny H » June 21st, 2018, 9:01 am

Rob_S wrote:Scott brought up a good one. Scrambled eggs are superb in a sous vide provided you love that custardy style as opposed to dry and hard.
Good grief I forgot eggs! Eggs to any consistency you want cooked in the shell, simply cracked and extracted afterward. Yolk porn for days.
H0eve!kamp

User avatar
scamhi
GCC Member
GCC Member
Posts: 3729
Joined: January 30th, 2009, 1:31 pm

Why sous vide?

#17 Post by scamhi » June 21st, 2018, 9:08 am

start with an egg. https://www.chefsteps.com/activities/the-egg-calculator
move on to duck breast. http://chefandsommelier.blogspot.com/20 ... c.html?m=1 I don't do the sauce in this link I use this sauce https://www.finecooking.com/recipe/sear ... amic-sauce

those are my 2 favorite things to sous vide.
S u z a n n e C a m h i
instagram: suz_cam

User avatar
Kenny H
Posts: 3517
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal

Why sous vide?

#18 Post by Kenny H » June 21st, 2018, 9:13 am

PeterJ wrote:
Im apparently misunderstanding your intent..... i’ve read about the use of sous vide for certain tough cuts of meat and it’s not hard to understand the science behind it. I just don’t get why you’d be so quick to suggest that someone new to the method can’t or wouldn’t want to learn about it. “Over your head” and “irrelevant” both seem to be unnecessarily dismissive.
Not what I said. Saying something might be over someone's head is entirely different than suggesting they can't or won't learn. It used to be over my head, and so my language of pectins, collagen, etc, would have been useless.

My intent was to answer your question and I did. Catch that part?
H0eve!kamp

User avatar
Kenny H
Posts: 3517
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal

Why sous vide?

#19 Post by Kenny H » June 21st, 2018, 9:16 am

Game! Thanks Suzanne forgot game. Perfect temperature on duck, pheasant, squab. Delicate cuts that require very fine temperature control and allow you to get uniform temperature without compromising texture. Making confit duck leg is a total snap! Out of the sous vide and straight onto your plate or into your freezer for years.
H0eve!kamp

User avatar
PeterJ
Posts: 1777
Joined: June 25th, 2009, 1:24 pm
Location: Mission Viejo, CA

Why sous vide?

#20 Post by PeterJ » June 21st, 2018, 10:46 am

Kenny H wrote:
PeterJ wrote:
Im apparently misunderstanding your intent..... i’ve read about the use of sous vide for certain tough cuts of meat and it’s not hard to understand the science behind it. I just don’t get why you’d be so quick to suggest that someone new to the method can’t or wouldn’t want to learn about it. “Over your head” and “irrelevant” both seem to be unnecessarily dismissive.
Not what I said. Saying something might be over someone's head is entirely different than suggesting they can't or won't learn. It used to be over my head, and so my language of pectins, collagen, etc, would have been useless.

My intent was to answer your question and I did. Catch that part?
I certainly did catch that and do truly appreciate all the information. Sorry if I seem unduly sensitive but language is often critical.

I really don’t want to dig the hole any deeper but I would submit the following for future reference: https://dictionary.cambridge.org/us/dic ... -your-head
Peter J@ckel

M. Meer
Posts: 409
Joined: December 28th, 2010, 7:48 pm
Location: Glendale, CA

Why sous vide?

#21 Post by M. Meer » June 21st, 2018, 1:18 pm

Being able to portion, prepare, and store proteins in bulk without having to check in on it constantly is one of its main advantages. It also is very precise, so it's hard to overcook something and does cook things very well.

I use it once a month on average, mainly for chicken thigh, beef shank, and pork shoulder. If you don't need to cook multiple portions, have lots of free time, or prefer to shop, prep, and cook daily then you may end up using it less.
Mar.kus

Joe Chanley
Contributor
Contributor
Posts: 713
Joined: February 1st, 2010, 1:13 pm

Why sous vide?

#22 Post by Joe Chanley » June 21st, 2018, 6:54 pm

Made mashed potatoes a day ahead for Xmas eve and kept them at temp for 24 hours....squeeze them out of the bag and ready to go.

User avatar
Jay Miller
GCC Member
GCC Member
Posts: 13768
Joined: June 19th, 2009, 5:18 pm
Location: Jersey City

Why sous vide?

#23 Post by Jay Miller » June 22nd, 2018, 4:21 am

What I find myself using it for mostly is cooking chicken, salmon and eggs.
It's not something you can't live without but it is something that is incredibly useful for certain dishes and is necessary for some specific preps.
Ripe fruit isn't necessarily a flaw.

User avatar
Brian Tuite
GCC Member
GCC Member
Posts: 18890
Joined: July 3rd, 2010, 8:53 am
Location: Podunk CA

Why sous vide?

#24 Post by Brian Tuite » June 22nd, 2018, 6:42 am

PeterJ wrote:I was given an Anova Sous Vide cooker for Father’s Day. I’d asked for it partly because of references to sous vide here, but now I’m wondering if was a good idea. Essentially it seems to mean that a ribeye (for example) that used to take maybe 40 minutes using reverse sear will now take two hours plus. So...... can you folks help me with a few basics on why sous vide is worth it and what specific things it’s best used to cook? TIA
I get this in under 10 minutes. 40 minutes???? 2-3hrs?? For a freaking steak? I’m glad you guys have time to plan 3 hrs+ ahead then stand around waiting for dinner. Do you work?

[resizeableimage=800,600]https://image.ibb.co/cAsJX8/7_D366_B9_F ... _F2_D2.jpg[/resizeableimage]
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

"Something so subtle only I can detect it." ~ Randy Bowman

2019 WOTY...

User avatar
K_F_o_l_e_y
GCC Member
GCC Member
Posts: 1202
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA

Why sous vide?

#25 Post by K_F_o_l_e_y » June 22nd, 2018, 2:05 pm

Sous vide has revolutionized my cooking. I think most of the reasons why have been covered by other comments below. It has some disadvantages and some advantages, just like any other cooking technique. But it does allow you to do things that are impossible, or at least difficult, to do any other way. And allows perfect reproducibility, no matter how inexperienced or incompetent a cook I am lol.

BTW, it's great if you an cook the perfect steak every time on the grill. You've obviously practiced enough. For those of us who haven't got it down to a science but still want a perfect temp steak 100 out of 100 times, sous vide is a godsend, especially in a party setting. Being able to cook things in advance, and then re-therm, finish and serve (with no loss in quality), makes things so much easier.

Here's a couple of sous vide dishes from a 5-course dinner party this past weekend:

Confit Moulard duck leg (sous vide for 16 hours, broiled, then Searzall to crisp skin) with ginger-chili glaze, sushi rice, and sous vide Petite Shanghai bok choy in soy-vinegar sauce

Sous vide Pot de Creme with BLiS bourbon barrel-aged maple syrup, Hawaiian black lava salt...this was absolutely to die for!

Recipes from ChefSteps (makes of the Joule immersion circulator), which is an excellent resource: http://www.chefsteps.com
Attachments
IMG_9147.jpg
Confit duck leg
IMG_9147.jpg (32.53 KiB) Viewed 2970 times
IMG_9022.jpg
Pot de Creme
IMG_9022.jpg (21.26 KiB) Viewed 2970 times
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

T3rry D3an
Posts: 120
Joined: November 23rd, 2012, 11:27 pm

Why sous vide?

#26 Post by T3rry D3an » June 22nd, 2018, 4:44 pm

Brian Tuite wrote: I get this in under 10 minutes. 40 minutes???? 2-3hrs?? For a freaking steak? I’m glad you guys have time to plan 3 hrs+ ahead then stand around waiting for dinner. Do you work?
I actually like sous vide because i work. The prep is minimal (shove stuff in bag, attach machine to put, put everything in pot), set it to cook while I'm at work (the Anova allows you to do this wirelessly), and then turn on the grill on my way in to retrieve the meat, and then sear away for color. If you like medium rare steak or well done steak, then sous vide is not useful, as those results can be obtained easily in other ways. But for everything in-between, I get reproducible results every single time. I love how it handled lamb. And it's a miracle-worker for typically fat-less meat like pork tenderloin, where I still want to hit the FDA minimum temperature, but without a grey brick at the end. It also helps that I get to cook it for several hours in a marinade (I go for kimchee).

User avatar
Chris Freemott
BerserkerBusiness
BerserkerBusiness
Posts: 5772
Joined: January 29th, 2009, 7:00 pm
Location: Naperville, IL

Why sous vide?

#27 Post by Chris Freemott » June 24th, 2018, 6:03 am

Terry, when you say FDA temp on pork, I think you mean USDA. But I’m curious as to what temp that is?

Asking because another aspect of SV is the ability to eat safely at lower temps if you like the texture it results in as the safety temps are really time based.

User avatar
Jason T
GCC Member
GCC Member
Posts: 1837
Joined: June 8th, 2014, 7:45 am
Location: London

Why sous vide?

#28 Post by Jason T » June 24th, 2018, 9:43 am

Chris good point. I do pork chops sous vide. Thick cut, bone in. Three days on a rack in the fridge after being salted (and whatever other herbs come to mind). Cold smoked for 60-90 minutes. Then sous vide around 135 for 6-8 hours. Pat dry and pan-sear to finish. Absolutely sublime.
J@son Tr@ughber

User avatar
Jason T
GCC Member
GCC Member
Posts: 1837
Joined: June 8th, 2014, 7:45 am
Location: London

Why sous vide?

#29 Post by Jason T » June 24th, 2018, 9:45 am

Sous vide and knowledge of pasteurization tables is an asset for chicken as well. I’ll do chicken breasts for a couple hours and 140 and again sear to finish. Completely different texture than 160 (USDA guidelines). But still safe.
J@son Tr@ughber

User avatar
Jay Miller
GCC Member
GCC Member
Posts: 13768
Joined: June 19th, 2009, 5:18 pm
Location: Jersey City

Why sous vide?

#30 Post by Jay Miller » June 24th, 2018, 2:26 pm

Chris Freemott wrote:Terry, when you say FDA temp on pork, I think you mean USDA. But I’m curious as to what temp that is?

Asking because another aspect of SV is the ability to eat safely at lower temps if you like the texture it results in as the safety temps are really time based.
How did I forget that. Sous vide for burgers is great as you can serve them rare if you leave them in the sv long enough to pasteurize.
Ripe fruit isn't necessarily a flaw.

User avatar
Scott G r u n e r
Posts: 3323
Joined: June 6th, 2009, 9:03 pm
Location: Seattleish

Why sous vide?

#31 Post by Scott G r u n e r » June 24th, 2018, 6:13 pm

The USDA reccommendatioms for pork cooking temp are an anachronism in their own right. There just isn’t the same risk of parasites anymore, but the guidelines haven’t changed
//Cynic

T3rry D3an
Posts: 120
Joined: November 23rd, 2012, 11:27 pm

Why sous vide?

#32 Post by T3rry D3an » June 24th, 2018, 6:27 pm

Chris Freemott wrote:Terry, when you say FDA temp on pork, I think you mean USDA. But I’m curious as to what temp that is?
You are right - I meant USDA FSIS. They lowered it ?5? years ago from 160 to 145. So I don't know if it's fair to say they haven't changed it "at all". Yes, trichinella is far less common these days. However, while it true that sous vide could theoretically allow you to get away with lower temps if cooked for a long enough time, I'm not sure we as consumers actually know what the minimum temperature actually is. So then it goes to how much faith do I have in the supply chain and handling of my meat. If I'm at a nice place with high turnover, I'll let the chef do whatever he wants. But if it's on me and my big-chain grocery store, I'm far more cautious so I stick with the temps to remove any doubt that everything's safe.

User avatar
K_F_o_l_e_y
GCC Member
GCC Member
Posts: 1202
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA

Why sous vide?

#33 Post by K_F_o_l_e_y » June 24th, 2018, 9:40 pm

T3rry D3an wrote:However, while it true that sous vide could theoretically allow you to get away with lower temps if cooked for a long enough time, I'm not sure we as consumers actually know what the minimum temperature actually is.
Actually, the temperature vs time curves for pasteurization are well established in many food safety publications. This is a good summary of how to apply this to home sous vide cooking (Doug Baldwin is the food safety expert at ChefSteps, who manufacture the Joule immersion circulator):

http://www.douglasbaldwin.com/sous-vide.html

I prefer 138F x 2.5 hours for a nice juicy pork chop! (Specifically, Trichinella is killed in a couple of minutes at this temperature.)
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

User avatar
Scott G r u n e r
Posts: 3323
Joined: June 6th, 2009, 9:03 pm
Location: Seattleish

Why sous vide?

#34 Post by Scott G r u n e r » June 25th, 2018, 8:18 am

T3rry D3an wrote:
Chris Freemott wrote:Terry, when you say FDA temp on pork, I think you mean USDA. But I’m curious as to what temp that is?
You are right - I meant USDA FSIS. They lowered it ?5? years ago from 160 to 145. So I don't know if it's fair to say they haven't changed it "at all". .
Ok. I guess I hadn’t checked for a while. Mea Culpa. All my stupid temp probes/timers still have the min pork temp at “dry as a bone”
//Cynic

User avatar
Jason T
GCC Member
GCC Member
Posts: 1837
Joined: June 8th, 2014, 7:45 am
Location: London

Why sous vide?

#35 Post by Jason T » June 26th, 2018, 4:03 am

Yeah those pasteurization tables are your friend. And while 145 is the new recommended guideline plenty of chefs recommend serving pork at 140 and under (not way under)
J@son Tr@ughber

User avatar
Bruce Leiser_owitz
GCC Member
GCC Member
Posts: 12512
Joined: June 16th, 2009, 12:54 pm
Location: Los Angeles, CA

Why sous vide?

#36 Post by Bruce Leiser_owitz » June 26th, 2018, 8:36 am

Sous vide is also great because it allows you to (mostly) cook ahead and take your food to a potluck. So I've done marinated SV pork loins and then taken them to a party where I could finish them on the grill. So instead of having to worry if whether they were undercooked or overcooked on someone else's grill at the party, I knew they were done and just needed a quick grill sear on both sides before serving. MUCH less likely to dry out a pork loin with SV.

Bruce
"Bruce you are correct."--Andrew Kaufman, 3/24/13.

User avatar
PeterJ
Posts: 1777
Joined: June 25th, 2009, 1:24 pm
Location: Mission Viejo, CA

Why sous vide?

#37 Post by PeterJ » June 26th, 2018, 9:24 am

Many thanks for all the continuing contributions here. I really like the idea of pre-cooking meats to finish up at a later time. I’m assuming the low heat cooking lessens the continued cooking you get at higher temps.

Now I’m trying to get my Anova unit to connect with the internet so I can control it remotely and maybe live better with the timing I wasn’t really so aware of with this method. So far it’s not connecting but I haven’t had time to deep dive on troubleshooting.
Peter J@ckel

AdamLeigh
Posts: 55
Joined: January 28th, 2011, 7:13 pm
Location: New York, NY

Why sous vide?

#38 Post by AdamLeigh » June 26th, 2018, 3:59 pm

most already mentioned, but wanted to note my 3 favorite use cases

1. chicken thigh or breast (with sear to crisp skin)
2. prepare ahead/cold cut preparations - chicken, pork, etc. for sandwiches or salads
3. custards (creme brûlée, etc.)

just noticed someone else mentioned chefsteps-- I also find it a great resource and have made A LOT of the dishes on the site

my number 1 recommendation for a complete meal around chicken thigh is this one: https://www.chefsteps.com/activities/cr ... -sous-vide

User avatar
K_F_o_l_e_y
GCC Member
GCC Member
Posts: 1202
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA

Why sous vide?

#39 Post by K_F_o_l_e_y » June 26th, 2018, 5:12 pm

AdamLeigh wrote:my number 1 recommendation for a complete meal around chicken thigh is this one: https://www.chefsteps.com/activities/cr ... -sous-vide
Adam, I made that one, posted it, and ChefSteps actually retweeted my pic! [whereupon some professional chef insulted it lol]

I also did their recipe for sous vide deboned chicken thigh, apple-fennel salad, carrot puree:
Attachments
2018-0203 Sous vide deboned chicken thigh, apple-fennel salad, carrot puree.jpg
2018-0203 Sous vide deboned chicken thigh, apple-fennel salad, carrot puree.jpg (22.84 KiB) Viewed 2723 times
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

User avatar
Bruce Leiser_owitz
GCC Member
GCC Member
Posts: 12512
Joined: June 16th, 2009, 12:54 pm
Location: Los Angeles, CA

Why sous vide?

#40 Post by Bruce Leiser_owitz » June 27th, 2018, 8:54 am

PeterJ wrote:Many thanks for all the continuing contributions here. I really like the idea of pre-cooking meats to finish up at a later time. I’m assuming the low heat cooking lessens the continued cooking you get at higher temps.

Now I’m trying to get my Anova unit to connect with the internet so I can control it remotely and maybe live better with the timing I wasn’t really so aware of with this method. So far it’s not connecting but I haven’t had time to deep dive on troubleshooting.
For what it's worth, I find the wifi/bluetooth connection of minor importance. As a practical matter, I'm going to be there to start the SV cooking and to remove it when it's done. You can program it
physically on the device, which is what I typically do.

Bruce
"Bruce you are correct."--Andrew Kaufman, 3/24/13.

AdamLeigh
Posts: 55
Joined: January 28th, 2011, 7:13 pm
Location: New York, NY

Why sous vide?

#41 Post by AdamLeigh » June 27th, 2018, 4:32 pm

K_F_o_l_e_y wrote:
AdamLeigh wrote:my number 1 recommendation for a complete meal around chicken thigh is this one: https://www.chefsteps.com/activities/cr ... -sous-vide
Adam, I made that one, posted it, and ChefSteps actually retweeted my pic! [whereupon some professional chef insulted it lol]

I also did their recipe for sous vide deboned chicken thigh, apple-fennel salad, carrot puree:
Nice chicken breast. I’ve made all the combos of purée, salad, and protein and they are all pretty good. Here’s my chicken thigh. Really can’t recommend it enough, especially if you like the Barbuto kale salad.
E07597A0-E3A3-449F-B61C-82DE248B3A16.jpeg
E07597A0-E3A3-449F-B61C-82DE248B3A16.jpeg (22.95 KiB) Viewed 2660 times
C2B5C34D-8DE5-471A-911F-C4F97E2D065B.jpeg
C2B5C34D-8DE5-471A-911F-C4F97E2D065B.jpeg (31.98 KiB) Viewed 2660 times
Last edited by AdamLeigh on June 28th, 2018, 9:36 am, edited 1 time in total.

User avatar
Jay Miller
GCC Member
GCC Member
Posts: 13768
Joined: June 19th, 2009, 5:18 pm
Location: Jersey City

Why sous vide?

#42 Post by Jay Miller » June 28th, 2018, 7:15 am

AdamLeigh wrote: Really can’t reccomend it enough, especially if you like the Barbuto kale salad.
I still think that one of these days someone is going to say "Ha, ha, just kidding. I can't believe you thought we were serious about eating kale. That stuff sucks." And there will be a mass awakening at which point I'll say "I told you so".
Ripe fruit isn't necessarily a flaw.

Michael Sopher
GCC Member
GCC Member
Posts: 1498
Joined: April 11th, 2010, 10:58 am
Location: NYC

Why sous vide?

#43 Post by Michael Sopher » June 28th, 2018, 10:37 am

Jay Miller wrote:
AdamLeigh wrote: Really can’t reccomend it enough, especially if you like the Barbuto kale salad.
I still think that one of these days someone is going to say "Ha, ha, just kidding. I can't believe you thought we were serious about eating kale. That stuff sucks." And there will be a mass awakening at which point I'll say "I told you so".
Ha ha… I hate the stuff. Plenty of other greens that taste way better and are good for you too.

User avatar
Victor Hong
Posts: 14458
Joined: May 30th, 2009, 1:34 pm

Why sous vide?

#44 Post by Victor Hong » June 28th, 2018, 11:37 am

Michael Sopher wrote:
Jay Miller wrote:
AdamLeigh wrote: Really can’t reccomend it enough, especially if you like the Barbuto kale salad.
I still think that one of these days someone is going to say "Ha, ha, just kidding. I can't believe you thought we were serious about eating kale. That stuff sucks." And there will be a mass awakening at which point I'll say "I told you so".
Ha ha… I hate the stuff. Plenty of other greens that taste way better and are good for you too.
Wait! That was you who cleared all the kale from Fairway, before the oncoming snowstorm January snowstorm.

https://www.wineberserkers.com/forum/vi ... e#p2420413
WineHunter.

User avatar
K_F_o_l_e_y
GCC Member
GCC Member
Posts: 1202
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA

Why sous vide?

#45 Post by K_F_o_l_e_y » June 28th, 2018, 11:40 am

Jay Miller wrote:I still think that one of these days someone is going to say "Ha, ha, just kidding. I can't believe you thought we were serious about eating kale. That stuff sucks." And there will be a mass awakening at which point I'll say "I told you so".
Try the recipe and realize how wrong you are! flirtysmile
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

User avatar
Anton D
GCC Member
GCC Member
Posts: 29341
Joined: October 17th, 2013, 11:25 am
Location: Chico, CA

Why sous vide?

#46 Post by Anton D » June 28th, 2018, 12:36 pm

Convenience, for me.

With a multi-course meal, I can sous vide an important dish and have it be available in a not-that-time-critical fashion when I have everything else ready to go.
Anton Dotson

What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?

User avatar
J a y H a c k
GCC Member
GCC Member
Posts: 12604
Joined: May 29th, 2009, 9:59 am

Why sous vide?

#47 Post by J a y H a c k » June 29th, 2018, 4:42 am

Sous vide is over-rated. I have the big Anova. Carrots, yes, much better that way. Broccoli and brussel sprouts, not bad, maybe a bit more flavorful, but not worth the trouble. Short ribs? If you like lots and lots and lots of fat on your short ribs, it's fine, but it just doesn't render out enough of the fat. I thought that after about two and a half days, they were OK. My wife, who does not like fatty meat, thought they were awful.

I use it once a month, and I can see using it for specialty items for dinner parties, but as a regular cooking device, it's not worth the trouble.

By the way - on kale. It works very well as an additive to Matzoh Ball Soup if you cook it until really dead.
Yes, that's a DM of 1978 Mouton!

You can read my Financial Institutions Law Blog at https://www.gdblaw.com/blog?practiceID=4985.

User avatar
Jay Miller
GCC Member
GCC Member
Posts: 13768
Joined: June 19th, 2009, 5:18 pm
Location: Jersey City

Why sous vide?

#48 Post by Jay Miller » June 30th, 2018, 7:09 pm

J a y H a c k wrote: By the way - on kale. It works very well as an additive to Matzoh Ball Soup if you cook it until really dead.
I'll admit it's also good in a potato and kale soup. So long as it's cooked down until it's unrecognizable it's not terrible.
Ripe fruit isn't necessarily a flaw.

User avatar
Scott Brunson
GCC Member
GCC Member
Posts: 8629
Joined: November 15th, 2011, 2:55 am
Location: in between coastal SC and south FL

Why sous vide?

#49 Post by Scott Brunson » July 11th, 2018, 4:05 pm

I'm going to try it on a Flannery Calif strip tomorrow. Sous vide and then sear on a Weber kettle. We like our steaks pretty rare.
Anyone want to suggest a temp and time on the sous vide?
Tous les chemins mènent à la Bourgogne!
On CT, I'm S1

User avatar
K_F_o_l_e_y
GCC Member
GCC Member
Posts: 1202
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA

Why sous vide?

#50 Post by K_F_o_l_e_y » July 11th, 2018, 5:26 pm

129F.

How thick?
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

Post Reply

Return to “Epicurean Exploits”