Why sous vide?

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RichardFlack
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Re: Why sous vide?

#201 Post by RichardFlack » March 2nd, 2019, 8:35 pm

K_F_o_l_e_y wrote:
March 1st, 2019, 9:43 pm
Elliot Steele wrote:
March 1st, 2019, 9:30 pm
This just seems like the Polack method to me. Far more efficient would be the reverse sear method where all the steaks could go in at the same time and you could pull the steaks out as they come to the desired temp. That way you could use your sous vide in the meantime for something its actually good for like the veggies [stirthepothal.gif]
This is the sous vide thread. The redneck steak thread is over there --->

neener
I assume “ go in” means “go in the oven...”?
Yes all kinds of ways to this in regular cooking, but I was asking about Sous Vide specifically. I’m new to it and trying to figure out where it makes sense.

( regarding this suggestion, I guess the cooler temp steaks get a longer resting time, or we all eat at different times? 😀)

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Re: Why sous vide?

#202 Post by K_F_o_l_e_y » March 13th, 2019, 12:40 pm

The recent America's Test Kitchen episode "Sous Vide for Everybody" is available online:

Features how to sous vide NY strip steaks and 167°F/75°C eggs (the best temp IMHO), as well as reviewing various immersion circulators.

https://www.americastestkitchen.com/epi ... 0A0AVT5RC4
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Re: Why sous vide?

#203 Post by K_F_o_l_e_y » March 14th, 2019, 12:58 pm

ATLANTIC SALMON: Dry-brined in 4:1 salt:sugar x 10 min, rinsed & dried, and sous vide 118°F x 40 min ChefSteps' Thai Green Curry sauce (lemongrass, garlic, ginger, dates, Thai bird chilies), with raw red pepper-cilantro-mint salad and rice. Not the prettiest plating, but quick and tasty.
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2019-0313 Sous vide farmed Atlantic salmon in ChefSteps JouleReady Thai Green Curry sauce, rice, bell pepper salad (for Amanda in Waltham).jpg
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Re: Why sous vide?

#204 Post by K_F_o_l_e_y » March 28th, 2019, 11:12 am

DILL-BRINED: Sous vide Atlantic cod loin, served chilled with sun-dried tomato-olive-farro salad, crème fraîche

Followed ChefSteps's recipe, but couldn't find halibut so substituted Atlantic cod and raised the temp from 109°F to 113°F x 40 min, which is the usual temp I use for cod loin.

https://www.chefsteps.com/activities/di ... arro-salad

Yes, cod has a "loin" if you shop at Wegmans (their name for a thicker portion that looks like a tenderloin--of course they charge more for it).

Next time I will sous vide the entire loin, rather than pre-cut portions, to get the contrasting pretty white flesh on the sides as in the CS picture.

Paired with 2014 Giuseppe Quintarelli Bianco Secco Veneto IGT
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Re: Why sous vide?

#205 Post by Mich@el Ch@ng » March 28th, 2019, 11:36 am

I’ve been sous-viding cheap top sirloin from Whole Foods and finishing on the grill; results have been great. 130 for 2 hours with huge pieces of top sirloin.

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Re: Why sous vide?

#206 Post by JDavisRoby » March 30th, 2019, 7:35 pm

Did a couple KC strips tonight from the local grocer in the sous vide today. It’s a bit messy to clean up the stove afterwards but the steak tastes so good. Used a rosemary based rub and the flavor was wonderful.
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Re: Why sous vide?

#207 Post by K_F_o_l_e_y » March 31st, 2019, 12:24 pm

Sous vide "Midwestern" filet mignon from Flannery, with ChefSteps Périgord Black Truffle sauce, celery root purée, raw celery root salad, paired with 1982 & 1989 Château Grand-Puy-Lacoste (2 bottle of the former, 1 of which was heat damaged)

The second time I've made this. 8 x 6oz steaks were air-dried for 5 hours in fridge, frozen for 20 min, then pre-seared in Safflower oil, and divided between 2 bags of the sauce. Sous vide 114°F x 1 hr (based on previous experience, I thought they'd benefit from a bit of "warm aging"), then 130°F x 1 hr in sauce

Served with some garlic butter-roasted fingerlings and apple cider vinegar-glazed cipollini onions
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Re: Why sous vide?

#208 Post by K_F_o_l_e_y » April 18th, 2019, 9:42 am

OHHH: Look at that!

(167-degrees x 13 min)

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Re: Why sous vide?

#209 Post by K_F_o_l_e_y » April 21st, 2019, 9:55 am

EASTER DINNER: Duck leg confit by sous vide (D'Artagnan, 158°F x 17 hours from frozen), with ginger-chili glaze (btw it's not burnt, but I did over-reduce the glaze, so it is very dark and sticky, still tastes great), sushi rice
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Re: Why sous vide?

#210 Post by K_F_o_l_e_y » June 23rd, 2019, 2:04 pm

GETTING READY FOR JULY 4TH: By making pickles
1) Sous vide spicy dill pickles
2) Sous vide pickled red onions
3) Quick pickled spicy Granny Smith apples (these may not last until July 4th!)
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"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
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Re: Why sous vide?

#211 Post by Jason Crawford » June 23rd, 2019, 6:22 pm

I get sous vide for vegetables and fungi. But, for me, it creates a mushy texture in any type of flesh. Guess I'm not that cool.

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Re: Why sous vide?

#212 Post by JDavisRoby » June 23rd, 2019, 6:45 pm

I’ve never had a protein be mushy, but I’m also really quick to pull them out once I know they’re ready. I’ve read if left in the water too long the mushiness begins to appear.
Joshu@

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Re: Why sous vide?

#213 Post by Sarah Kirschbaum » June 24th, 2019, 1:50 am

Jason Crawford wrote:
June 23rd, 2019, 6:22 pm
I get sous vide for vegetables and fungi. But, for me, it creates a mushy texture in any type of flesh. Guess I'm not that cool.
You're totally cool not to jump on the SV bandwagon. Not everything is automatically better if you cook it in a plastic bag. I also object to the texture of tight proteins after SV cooking, even when perfectly executed, which to me is rubbery not mushy. Some people don't perceive it. Some don't mind it. It turns me off completely. It's fine - traditional methods work perfectly with a little practice.

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Re: Why sous vide?

#214 Post by Scott G r u n e r » June 24th, 2019, 2:53 pm

Sous Vide is most useful to me in up leveling tougher cuts (e.g. getting a choice grade tri-tip prime tender) or cuts that tend to dry out easy (e.g pork chops)

Personally I prefer traditional cooking methods with high quality cuts and chicken.
//Cynic

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Re: Why sous vide?

#215 Post by K_F_o_l_e_y » June 24th, 2019, 9:55 pm

Sarah: deadhorse
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Re: Why sous vide?

#216 Post by RichardFlack » July 4th, 2019, 11:54 am

Wondering about using S-V on 'fresh' peas. The '' are because Im not talking about fresh out of the pod, but the seasonal shelled bagged 'fresh' peas from the supermarket. Ive found those often a bit tough to cook (pun intended), wondering if S-V would give a more tender result.

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Re: Why sous vide?

#217 Post by K_F_o_l_e_y » July 4th, 2019, 12:06 pm

RichardFlack wrote:
July 4th, 2019, 11:54 am
Wondering about using S-V on 'fresh' peas. The '' are because Im not talking about fresh out of the pod, but the seasonal shelled bagged 'fresh' peas from the supermarket. Ive found those often a bit tough to cook (pun intended), wondering if S-V would give a more tender result.
I haven't tried peas.

If I'm sous vide cooking veggies, I usually use 194°F, rather than the more common 180-185°F, since it is much quicker.
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Re: Why sous vide?

#218 Post by Mike Rodgers » July 6th, 2019, 2:40 pm

Curious to see what step(s) were taken to achieve a "Cadaver Look" [scratch.gif]
Just to make sure:
Sous-vide is a cooking method (Thank you Doctor Bruno Goussault)
A circulator is not a sous-vide machine
[cheers.gif] champagne.gif

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Re: Why sous vide?

#219 Post by Mike Rodgers » July 6th, 2019, 3:06 pm

If anyone is in need of help with sous-vide cooking, I can help.
[cheers.gif] champagne.gif

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Re: Why sous vide?

#220 Post by Tom G l a s g o w » July 6th, 2019, 4:57 pm

Mike Rodgers wrote:
July 6th, 2019, 2:40 pm
Curious to see what step(s) were taken to achieve a "Cadaver Look" [scratch.gif]
Just to make sure:
Sous-vide is a cooking method (Thank you Doctor Bruno Goussault)
A circulator is not a sous-vide machine
It’s beating a dead horse ,not a cadaver.

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Re: Why sous vide?

#221 Post by K_F_o_l_e_y » July 6th, 2019, 5:47 pm

I’m confused.

But my sous vide sausages are awesome.
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Re: Why sous vide?

#222 Post by Tom G l a s g o w » July 7th, 2019, 4:53 pm

K_F_o_l_e_y wrote:
July 6th, 2019, 5:47 pm
I’m confused.

But my sous vide sausages are awesome.
Mike is referring to Sous vide being under pressure. A circulator is also used when cooking sous vide.

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Re: Why sous vide?

#223 Post by Tom G l a s g o w » July 7th, 2019, 4:54 pm

Tom G l a s g o w wrote:
July 7th, 2019, 4:53 pm
K_F_o_l_e_y wrote:
July 6th, 2019, 5:47 pm
I’m confused.

But my sous vide sausages are awesome.
Mike is referring to Sous vide being under pressure. A circulator is also used when cooking sous vide.
I was referring to the image in your reply to Sarah.

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Re: Why sous vide?

#224 Post by JDavisRoby » July 7th, 2019, 9:14 pm

Did six dry aged strips Friday night in the sous vide. Finished them over charcoal via the Weber kettle. Temp on the grill grate was 600*.

Only issue I had was my stock pot was a little small. What pot or bin is everyone using?
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Re: Why sous vide?

#225 Post by Mel Hill » July 8th, 2019, 7:29 am

Cambro containers purchased from Amazon.
I build styrofoam insulated boxes around them
to keep in the heat during long cooks

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Re: Why sous vide?

#226 Post by Anton D » July 8th, 2019, 10:35 am

I am going to sous vide a couple of Flannery Jorge-cut steaks this next weekend.

Given the thickness, I may cook to 130 degrees instead of my usual 128 because the sear will have less effect.
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Re: Why sous vide?

#227 Post by JDavisRoby » July 8th, 2019, 11:11 am

Mel Hill wrote:
July 8th, 2019, 7:29 am
Cambro containers purchased from Amazon.
I build styrofoam insulated boxes around them
to keep in the heat during long cooks
Cambro is what I was planning to get. But, was going to get them locally at one of the restaurant supply houses.

What kind of styrofoam do you use around them?

Anyone using one of the Cambro like containers with the lid made for sous vide?
Joshu@

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Re: Why sous vide?

#228 Post by K_F_o_l_e_y » July 8th, 2019, 3:35 pm

JDavisRoby wrote:
July 7th, 2019, 9:14 pm
Only issue I had was my stock pot was a little small. What pot or bin is everyone using?
This is what I use:
www.amazon.com/gp/product/B000R8JOUC

www.amazon.com/gp/product/B06XQHL5MF

Make sure you use a trivet, or you might crack your granite countertop. Or you can get an insulated sleeve:
www.amazon.com/gp/product/B073VKN7TM
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Re: Why sous vide?

#229 Post by Mel Hill » July 8th, 2019, 9:23 pm

JDavisRoby wrote:
July 8th, 2019, 11:11 am

What kind of styrofoam do you use around them?

Anyone using one of the Cambro like containers with the lid made for sous vide?
We had something large and flat shipped and the packaging had huge sheets of 1” closed cell styrofoam I just measured the outside dimensions of the Cambridge and built a 2” thick 5 sided box to fit the container
I made a lid as well.

It’s just styro and duct tape....

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Re: Why sous vide?

#230 Post by K_F_o_l_e_y » July 15th, 2019, 10:02 am

ChefSteps Joule White circulator is $125.30 on Amazon Prime Day, 30% off, lowest price I've evah seen for the best home circulator around (mine cost $129 when they were first released, and they are usually $179). Only cosmetic differences from the more expensive Joule Steel.

www.amazon.com/dp/B0727R431B/ref=twiste ... UTF8&psc=1

Both SeriousEats and Cook's Illustrated rated it #1:
https://www.seriouseats.com/2018/12/bes ... ators.html
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Re: Why sous vide?

#231 Post by K_F_o_l_e_y » October 20th, 2019, 11:43 am

SOUS VIDE APPLE PIE

What? Why sous vide cook apples before baking them into an apple pie??? Three reasons:

1) Pectin begins to break down at 183°F, whereupon apples slices will start to turn into apple sauce. And no one wants an apple sauce pie! In contrast, pectin converts to a more thermostable form if held at 140-160°F for a period of time. This will prevent the apple slices from becoming too soft when subsequently baked to a higher temperature. Yes, you could also do this by cooking on the stove, but obviously sous vide is more controlled.
2) Different apples varieties, even the same variety at different times of the year, will release different amounts of juice when cooked. I’ve measured greater than a 2-fold difference in the volume of juice released by freshly picked apples versus the same variety of out of season grocery store apples (the latter released more juices). By sous vide cooking the apples first, the juices can be collected and exactly the right amount of juice can be combined with exactly the right amount of starches to create the perfect pie filling. This will also prevent excess juices from bubbling out of the crust and creating an ugly mess during baking.
3) Raw apple slices shrink during baking. Pre-cooking minimizes shrinkage and avoids an unsightly gap appearing between the top crust and pie filling.

Recipe:
1) Core, peel and slice (7 mm) approximately 10 Golden Delicious apples on mandolin
2) Core and coarsely grate 1 medium Golden Delicious apple
3) Retain cores and peels
4) Toss slices and grated apple with sugar and other filling ingredients
5) Separately vacuum pack apple slices and cores + peels
6) Cook in a sous vide water bath at 160°F x 1 hour, then increase to 184°F x 1 hour (times/temperatures based on empirical testing and the optimum may be different for a different apple variety or personal preference)
7) Remove bags and let cool slightly, then cut corners of bags and drain juice
8) If needed, add apple cider to bring juice to 2 cups total
9) Let cooked apple slices chill at least 2 hours in refrigerator
10) Dissolve 17 g corn starch and 17 g tapioca starch in juice, add to 28 g melted butter and bring to boil in saucepan over medium high heat, stirring constantly until thickening into clear, dark gel
11) Let cool slightly, fold into cold apple slices, then pour on top of bottom crust and continue assembling and baking pie as usual

Further information:
The Food Lab's Apple Pie, Part 2: Perfect Apple Pie Filling, by J. Kenji Lopez-Alt
https://sweets.seriouseats.com/2011/10/ ... lling.html

The New Pie: Modern Techniques for the Classic American Dessert (2019), by Chris Taylor and Paul Arguin

[Pics are from different pies. Second one was made in a quiche pan and has an embossed crust, which I'm still working on perfecting.]
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2019-1011 Sous vide Yellow Delicious apple pie (v2.0).jpg
2019-1016 Sous vide Yellow Delicious apple pie (fluted tart pan, v3.0).jpg
Last edited by K_F_o_l_e_y on October 21st, 2019, 2:39 pm, edited 1 time in total.
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Re: Why sous vide?

#232 Post by Joe Chanley » October 20th, 2019, 1:45 pm

That looks awesome.

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Re: Why sous vide?

#233 Post by Mel Hill » October 20th, 2019, 4:35 pm

3D23B02B-B505-4767-85E4-8C54D794B9CA.jpeg
Here’s my small insulated box

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Re: Why sous vide?

#234 Post by Jay Miller » October 21st, 2019, 1:00 pm

Joe Chanley wrote:
October 20th, 2019, 1:45 pm
That looks awesome.
+1
Ripe fruit isn't necessarily a flaw.

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Re: Why sous vide?

#235 Post by Steve Manzi » October 21st, 2019, 1:47 pm

The pie filling looks awesome. The pie crust? Not so much. (sorry)
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Re: Why sous vide?

#236 Post by K_F_o_l_e_y » October 21st, 2019, 2:36 pm

Steve Manzi wrote:
October 21st, 2019, 1:47 pm
The pie filling looks awesome. The pie crust? Not so much. (sorry)
Strange, it looks just like the picture of a slice of the same recipe on the cover of their cook book (winners of Best in Show at the National Pie Contest).



But I'm sure you know better.
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Re: Why sous vide?

#237 Post by Steve Manzi » October 21st, 2019, 2:57 pm

Well. I was trying to be nice about it. To ME, the crust is not what "I" like.

For ME, the crust needs to be flaky and moist.

I did say "sorry", but I guess you needed to be an *sshole. You win.
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Re: Why sous vide?

#238 Post by K_F_o_l_e_y » October 21st, 2019, 4:12 pm

Steve Manzi wrote:
October 21st, 2019, 2:57 pm
Well. I was trying to be nice about it. To ME, the crust is not what "I" like.

For ME, the crust needs to be flaky and moist.

I did say "sorry", but I guess you needed to be an *sshole. You win.
Blocked
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Re: Why sous vide?

#239 Post by Steve Manzi » October 21st, 2019, 4:18 pm

LOL....what a jackass you are Foley.

Sorry that I did not go ga ga over your Pie Crust. [rofl.gif] [rofl.gif]
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Re: Why sous vide?

#240 Post by Mel Hill » October 21st, 2019, 7:57 pm

Looks like Steve is under pressure and in hot water!
Couldn’t think of a better thread to be in this condition.

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Re: Why sous vide?

#241 Post by scamhi » October 22nd, 2019, 6:35 am

Mel Hill wrote:
October 21st, 2019, 7:57 pm
Looks like Steve is under pressure and in hot water!
Couldn’t think of a better thread to be in this condition.
LIKE!
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Re: Why sous vide?

#242 Post by Alan Rath » October 22nd, 2019, 7:22 am

Worth a read, even if it doesn't change your mind:

https://www.seriouseats.com/2017/03/how ... steak.html
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Re: Why sous vide?

#243 Post by K_F_o_l_e_y » October 22nd, 2019, 9:22 am

Alan Rath wrote:
October 22nd, 2019, 7:22 am
Worth a read, even if it doesn't change your mind:

https://www.seriouseats.com/2017/03/how ... steak.html
Although Kenji is a great proponent of sous vide steak too. Each technique has advantages and disadvantages (as he points out that article).

To quote Alton Brown in a recent interview:

Question: "Is Sous Vide-ing the best way to cook steak?"

Alton: "Best...no. But it is a pretty damn good way. And as I hope you'll see in an upcoming GE episode it is the best way to cook really cheap/tough cuts like rump roast."
Cheers,
/<evin


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

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Re: Why sous vide?

#244 Post by Alan Rath » October 22nd, 2019, 9:32 am

Yeah. Just my personal preference. I like what a little higher heat, and actual fire does to meat (and particularly fat), as opposed to just hitting it with fire for a few minutes at the end.
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Re: Why sous vide?

#245 Post by K_F_o_l_e_y » October 22nd, 2019, 10:34 am

Alan Rath wrote:
October 22nd, 2019, 9:32 am
Yeah. Just my personal preference. I like what a little higher heat, and actual fire does to meat (and particularly fat), as opposed to just hitting it with fire for a few minutes at the end.
I would definitely agree sous vide works best for lean cuts or tough (and fairly thick) cuts. For ribeyes, you have to jump the temp to ~135°F to at least get some better rendering of the fat, but because the steak isn't as dry, you are never going to get as good a sear after sous vide as with the reverse sear. As an aside, I have posted on Reddit about how the idea that the reverse sear give better rendering of ***internal*** fat (it certainly does of exterior fat) is a bit non-sensical, but talking to those folks is sometimes like beating your head against a wall.
Cheers,
/<evin


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

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