Why sous vide?

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K_F_o_l_e_y
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Re: Why sous vide?

#151 Post by K_F_o_l_e_y » December 26th, 2018, 9:32 am

Andrew M c C a b e wrote:
December 26th, 2018, 8:48 am
Sous vide cheesecake jars were a hit at christmas dinner. Prebake graham cracker crusts at 350 in the oven for 10 min then fill with the filling. Made 8 4 oz jars. 1.5 hr at 176 deg and 4 hours in the fridge. Good stuff!
I made them too (8 oz), with sous vide strawberry jam (no crust)!
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Re: Why sous vide?

#152 Post by Barry L i p t o n » December 26th, 2018, 11:17 am

J a y H a c k wrote:
June 29th, 2018, 4:42 am
Sous vide is over-rated. I have the big Anova. Carrots, yes, much better that way.
Better than roasted? Hard to believe as they can get so creamy on the inside with a contrasting texture on the outside, and sweet. Harissa carrots, those come out well sous vide?

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Re: Why sous vide?

#153 Post by K_F_o_l_e_y » December 27th, 2018, 12:16 pm

THE PERFECT: 75-degree sous vide egg

Video:

Start with a cold, fresh, 62g Extra Large Grade AA egg from Eggland's Best, and sous vide at 167°F x 13 min, followed by 30 seconds in cold water so easy to handle, then crack over a slotted spoon to drain loose whites, plate, season and enjoy! If your egg is larger, say 69g, give it an extra 30 seconds at 167°F
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Re: Why sous vide?

#154 Post by Tom G l a s g o w » December 28th, 2018, 6:30 pm

K_F_o_l_e_y wrote:
December 27th, 2018, 12:16 pm
THE PERFECT: 75-degree sous vide egg

Video:

Start with a cold, fresh, 62g Extra Large Grade AA egg from Eggland's Best, and sous vide at 167°F x 13 min, followed by 30 seconds in cold water so easy to handle, then crack over a slotted spoon to drain loose whites, plate, season and enjoy! If your egg is larger, say 69g, give it an extra 30 seconds at 167°F
No toast?

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Re: Why sous vide?

#155 Post by Anton D » December 28th, 2018, 10:43 pm

For toast, uses slices of your preferred bread at 130 degrees for one hour, then finish with a sear in the toaster for 40 seconds on medium setting.
Last edited by Anton D on December 29th, 2018, 9:18 am, edited 1 time in total.
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Re: Why sous vide?

#156 Post by K_F_o_l_e_y » December 29th, 2018, 5:25 am

Anton D wrote:
December 28th, 2018, 10:43 pm
For toast, uses slice le of your preferred bread at 130 degrees for one hour, then finish with a sear in the toaster for 40 seconds on medium setting.
[smileyvault-ban.gif]
Cheers,
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Re: Why sous vide?

#157 Post by K_F_o_l_e_y » December 29th, 2018, 5:27 am

Tom G l a s g o w wrote:
December 28th, 2018, 6:30 pm
No toast?
Is that good? newhere
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Re: Why sous vide?

#158 Post by CJ Beazley » December 29th, 2018, 7:25 am

Rookie question; is it easier/acceptable to just start with pre-heated water as opposed to waiting an hour for the device to bring it up to proper temp?
*assuming being careful not to go over desired temp
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Re: Why sous vide?

#159 Post by K_F_o_l_e_y » December 29th, 2018, 8:50 am

CJ Beazley wrote:
December 29th, 2018, 7:25 am
Rookie question; is it easier/acceptable to just start with pre-heated water as opposed to waiting an hour for the device to bring it up to proper temp?
*assuming being careful not to go over desired temp
Yes, hot tap water is preferred to reduce time to reach temp. Some people’s even put the pot on the stove and run the immersion circulator at the same time.

I’ve been known to use two joules simultaneously to speed up getting to 194F or 203F. Joules are twice as fast fast as Anovas.
Last edited by K_F_o_l_e_y on December 29th, 2018, 10:06 am, edited 1 time in total.
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Re: Why sous vide?

#160 Post by Anton D » December 29th, 2018, 9:20 am

Our hot water is 120 degrees, so we fill with that. For “flesh,” we usually cook at 128 degree, so very little work for the Anova to get up to speed.
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Re: Why sous vide?

#161 Post by Steve Manzi » December 29th, 2018, 12:09 pm

Anton D wrote:
December 29th, 2018, 9:20 am
Our hot water is 120 degrees, so we fill with that. For “flesh,” we usually cook at 128 degree, so very little work for the Anova to get up to speed.
Ours is about 125 degrees out of the faucet. I do the same thing.
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Re: Why sous vide?

#162 Post by Steve Manzi » December 29th, 2018, 12:10 pm

Anton D wrote:
December 28th, 2018, 10:43 pm
For toast, uses slices of your preferred bread at 130 degrees for one hour, then finish with a sear in the toaster for 40 seconds on medium setting.
I gotta try that toast thing. Never even thought of that. Is the toast tenderer this way? champagne.gif
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Re: Why sous vide?

#163 Post by Mary Deem » December 31st, 2018, 5:39 pm

Welcome to the world of sous vide.

I love rare meat but have metbolic issues resulting slow incomplete digestion. Cooking meat sous vide allows the meat to be tender and easy to digest - while leaving it nice and rare. Even if I did not have health issues, I would still love what sous vide dose to meat....a lovely soft texture without turning the meat into an overdone mess.

Sous vide is a great way to make a torchon of duck foie gras. I find it easier than the traditional method.

Douglsa Baldwin has a great page with temperature/time guidelines for meat and seafood. I remember 'bak in the day' when he was one of the few people who had those handy-dandy guidelines..nice to have especialy if you are concerned about food safety.

When you open the link, you will see linked buttons marked 'food safety', 'basic technique', 'meat', and so forth. Just click on whatever interests you. I find that it might take a few times to get the exact rareness/doneness...but just treat it like any other type of cooking.

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

The downside, the cooked steak sometimes looks like a grey mess from the outside...hence the reason most people give it a quick sear in a pan after it is done 'sous-viding'...yes I know that is not a verb but it is kinda fun to use anyway.

Time is another downside...but on the otherhand, you don't really have to babysit it much save for adding water if needed and ensuring the vacuum bag has not popped open.

Space and set up can be an issue, though probably not for your set up. I have a 'ghetto rig'..rice cooker with an Auber PID controller. Sometimes schlepping that huge rice cooker down can be a pain..and it takes up a lot of counter space. Once it is set up, I find myself thinking that I should do this more often.

Hope you have fun with your new gift.

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Re: Why sous vide?

#164 Post by K_F_o_l_e_y » January 1st, 2019, 12:05 pm

Mary Deem wrote:
December 31st, 2018, 5:39 pm
Douglsa Baldwin has a great page with temperature/time guidelines for meat and seafood. I remember 'bak in the day' when he was one of the few people who had those handy-dandy guidelines..nice to have especialy if you are concerned about food safety.

When you open the link, you will see linked buttons marked 'food safety', 'basic technique', 'meat', and so forth. Just click on whatever interests you. I find that it might take a few times to get the exact rareness/doneness...but just treat it like any other type of cooking.

http://www.douglasbaldwin.com/sous-vide.html
I can't recommend Doug Baldwin's website enough too! [cheers.gif]
Cheers,
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Re: Why sous vide?

#165 Post by Mary Deem » January 1st, 2019, 12:20 pm

Kevin - I completely agree. Doug's site was my guide post when I started doing sou vide. It remains so, even to this day. champagne.gif

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Re: Why sous vide?

#166 Post by Jay Miller » January 2nd, 2019, 12:22 pm

Anton D wrote:
December 28th, 2018, 10:43 pm
For toast, uses slices of your preferred bread at 130 degrees for one hour, then finish with a sear in the toaster for 40 seconds on medium setting.
champagne.gif flirtysmile
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Re: Why sous vide?

#167 Post by Jay Miller » January 2nd, 2019, 12:23 pm

K_F_o_l_e_y wrote:
December 29th, 2018, 8:50 am

Some people even put the pot on the stove and run the immersion circulator at the same time.
I used to do this but overheated the water one too many times...
Ripe fruit isn't necessarily a flaw.

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Re: Why sous vide?

#168 Post by Jason T » January 3rd, 2019, 4:35 am

Did sous vide shrimp for NYE, for shrimp cocktail. Way easier than poaching in court bouillon.

Peeled 2lbs of 16-20ct, tosses them in a teaspoon or sonof baking soda and some thyme (if they weren’t destined for cocktail I would have played with other flavors or considered leaving the shell on).

30 minutes at 132 degrees. Texture was a bit funky - next time I’d do 140, which is the more traditional temp. Flavor was outstanding - very clean, simple, but intense shrimp flavor.

Sous vide is great for shrimp since it allows you to keep from overcooking them. Also helps with prep, as I was headed to a party 20 minutes away. Removed bag from sous vide to ice bath for 5 minutes to stop the cooking and chill for transport. Got to destination and just needed to take them straight out of the bag onto the serving platter.
Last edited by Jason T on January 3rd, 2019, 1:53 pm, edited 1 time in total.
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Re: Why sous vide?

#169 Post by K_F_o_l_e_y » January 3rd, 2019, 8:02 am

Oh man, was this a tender and juicy chop! Pre-seared briefly, then sous vide 137°F x 60 min in teriyaki sauce. Slightly blushed inside.
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Re: Why sous vide?

#170 Post by Nola Palomar » January 3rd, 2019, 9:04 am

K_F_o_l_e_y wrote:
January 3rd, 2019, 8:02 am
Oh man, was this a tender and juicy chop! Pre-seared briefly, then sous vide 137°F x 60 min in teriyaki sauce. Slightly blushed inside.
If you pan sear it briefly before hand and the Sous Vide it it looks like that??
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Re: Why sous vide?

#171 Post by K_F_o_l_e_y » January 3rd, 2019, 11:57 am

Nola Palomar wrote:
January 3rd, 2019, 9:04 am
K_F_o_l_e_y wrote:
January 3rd, 2019, 8:02 am
Oh man, was this a tender and juicy chop! Pre-seared briefly, then sous vide 137°F x 60 min in teriyaki sauce. Slightly blushed inside.
If you pan sear it briefly before hand and the Sous Vide it it looks like that??
It's covered in sauce! These ChefStep sauces are designed to be sous vide with your protein in the bag, so it's not really feasible to sear after the sous vide. It's possible the pre-sear adds a bit of flavor, but that is probably minor compared to the sauce's contribution. And you can't really see the sear when it is covered in sauce, so the sear is probably optional.

If I was doing a pork chop without the sauce in the bag, I'd put the chops in the freezer for 15 min or so, then pre-sear it cold (minimizing the chance of cooking the interior), then after sous vide do a very quick post-sear of maybe 30 seconds/side to refresh the crust. It's so easy to over-cook a pork chop, which obviates the point of doing sous vide in the first place.
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Re: Why sous vide?

#172 Post by K_F_o_l_e_y » January 16th, 2019, 9:58 am

18-HOUR: Sous vide beef short ribs, with carnaroli risotto & asparagus

https://www.chefsteps.com/activities/bo ... short-ribs
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Re: Why sous vide?

#173 Post by Phil J. » January 16th, 2019, 2:45 pm

I’ve never “Sous Vided” but grill steaks all the time by searing both sides and then bringing it to temperature off heat. By doing this, I can place rosemary/garlic/pepper/wine containers in the grill so the flavor is immersed in the steaks. Not sure how you really add flavor in sous vide. Do you place it in the bag?
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Re: Why sous vide?

#174 Post by Steven Miller » January 16th, 2019, 4:36 pm

Phil J. wrote:
January 16th, 2019, 2:45 pm
I’ve never “Sous Vided” but grill steaks all the time by searing both sides and then bringing it to temperature off heat. By doing this, I can place rosemary/garlic/pepper/wine containers in the grill so the flavor is immersed in the steaks. Not sure how you really add flavor in sous vide. Do you place it in the bag?
Yes.
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Re: Why sous vide?

#175 Post by Phil J. » January 16th, 2019, 4:51 pm

Steven Miller wrote:
January 16th, 2019, 4:36 pm
Phil J. wrote:
January 16th, 2019, 2:45 pm
I’ve never “Sous Vided” but grill steaks all the time by searing both sides and then bringing it to temperature off heat. By doing this, I can place rosemary/garlic/pepper/wine containers in the grill so the flavor is immersed in the steaks. Not sure how you really add flavor in sous vide. Do you place it in the bag?
Yes.
Doesn’t putting wine or liquids in the bag make it soggy?
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Re: Why sous vide?

#176 Post by c fu » January 16th, 2019, 4:57 pm

Phil J. wrote:
January 16th, 2019, 4:51 pm
Steven Miller wrote:
January 16th, 2019, 4:36 pm
Phil J. wrote:
January 16th, 2019, 2:45 pm
I’ve never “Sous Vided” but grill steaks all the time by searing both sides and then bringing it to temperature off heat. By doing this, I can place rosemary/garlic/pepper/wine containers in the grill so the flavor is immersed in the steaks. Not sure how you really add flavor in sous vide. Do you place it in the bag?
Yes.
Doesn’t putting wine or liquids in the bag make it soggy?
Yes. But it’s soggy regardless what you do since the meat releases liquid.
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Re: Why sous vide?

#177 Post by Steven Miller » January 16th, 2019, 5:01 pm

You will waste a few paper towels taking as much of the soggy out as you can before the sear.
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Re: Why sous vide?

#178 Post by Phil J. » January 16th, 2019, 5:05 pm

Sorry for all the questions but I’m looking for info.

Part of a good dry aged steak is that it’s dry so you get a good crust. Is it a good idea not sous vide dry aged steaks?
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Re: Why sous vide?

#179 Post by Scott G r u n e r » January 16th, 2019, 9:36 pm

Dry aging is about concentrating and tranforming flavor, and achieving more tenderness as the muscle breaks down. Not about drying out for a better sear. You can get a fine sear from dry or wet aged, from not aged at all, and from sous vide just by drying it off before searing.
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Re: Why sous vide?

#180 Post by Phil J. » January 17th, 2019, 4:43 pm

Scott G r u n e r wrote:
January 16th, 2019, 9:36 pm
Dry aging is about concentrating and tranforming flavor, and achieving more tenderness as the muscle breaks down. Not about drying out for a better sear. You can get a fine sear from dry or wet aged, from not aged at all, and from sous vide just by drying it off before searing.
Everything I’ve read about steaks is the dryer the steak when searing the better.
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Re: Why sous vide?

#181 Post by Scott G r u n e r » January 18th, 2019, 9:57 am

Yes the surface should be dry.
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Re: Why sous vide?

#182 Post by K_F_o_l_e_y » January 18th, 2019, 11:37 am

Phil J. wrote:
January 16th, 2019, 5:05 pm
Part of a good dry aged steak is that it’s dry so you get a good crust. Is it a good idea not sous vide dry aged steaks?
Every cooking technique has its advantages and disadvantages. Yes, the dryer the surface of the steak is, the easier it is to get a good crust on it when searing. But most people get a perfectly good crust after drying the sous vide steak surface off with some paper towels, so I don't think it makes enough difference to say you shouldn't sous vide a dry-aged steak.

Personally, all this worry about crusts is just so much testosterone-fueled Internet BS. At lot of people (guys mostly) are over-searing their steaks with their flame throwers and incandescently glowing cast iron skillets anyway. Carbon is like brett or volatile acidity, more than a little is a fault.
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Re: Why sous vide?

#183 Post by Phil J. » January 18th, 2019, 9:30 pm

I agree, I’ve seen too much crust where the crust is too dry and takes away from the steak flavor. I’ve also eaten out too many times where the crust was not sufficient enough or really not even there. Also, charring the pepper on a steak is also important.

Here is a 45 day dry aged ribeye with what I think is the right amount of crust and cooked evenly in the middle. Melts in your mouth:
73742D61-5232-4F77-B983-641B437D873A.jpeg
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Re: Why sous vide?

#184 Post by Scott G r u n e r » January 19th, 2019, 9:13 am

Looks lovely but you can get the same crust with sous vide or non aged. The dry aging is not the primary factor in what enabled that crust.
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Re: Why sous vide?

#185 Post by Steven Miller » January 19th, 2019, 12:37 pm

We've been requesting chuck eye from our butcher. cut roughly 1.75-2" thick and well marbled. The Sous Vide process results in an amazing steak at a fraction of the price of other cuts.
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Re: Why sous vide?

#186 Post by Anton D » January 19th, 2019, 4:06 pm

Phil J. wrote:
January 18th, 2019, 9:30 pm
I agree, I’ve seen too much crust where the crust is too dry and takes away from the steak flavor. I’ve also eaten out too many times where the crust was not sufficient enough or really not even there. Also, charring the pepper on a steak is also important.

Here is a 45 day dry aged ribeye with what I think is the right amount of crust and cooked evenly in the middle. Melts in your mouth:

73742D61-5232-4F77-B983-641B437D873A.jpeg
Dude, you made my mouth water. That's a great pic.
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Re: Why sous vide?

#187 Post by Phil J. » January 20th, 2019, 12:35 pm

Anton D wrote:
January 19th, 2019, 4:06 pm
Phil J. wrote:
January 18th, 2019, 9:30 pm
I agree, I’ve seen too much crust where the crust is too dry and takes away from the steak flavor. I’ve also eaten out too many times where the crust was not sufficient enough or really not even there. Also, charring the pepper on a steak is also important.

Here is a 45 day dry aged ribeye with what I think is the right amount of crust and cooked evenly in the middle. Melts in your mouth:

73742D61-5232-4F77-B983-641B437D873A.jpeg
Dude, you made my mouth water. That's a great pic.
Thanks! That was an amazing steak cooked on the grill. Paired it with a 2012 Delectus Cab that was also amazing (probably was better because of the steak). I keep hearing about Sous Vide, and am interested in new ways to cook things.
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