Richard Rosendale's Smart Sous Vide Workshop at StarChefs conference

robert.c.brown15

Has anyone attended this or is following this? I got some tweets about his workshop he gave today about sous vide and some of it was things I haven't heard before, but maybe is common knowledge to you.

I'm getting this from tweets he re-tweeted that were tweeted about his lecture (yes that sentence just happened). One says to soak fish in saline 8 minutes before sous vide to prevent albumin accumulation and the other says to chill meat before sous vide or juices wiill boil and destroy texture with lower boiling point under pressure.

Is this all common knowledge to you all? Could someone explain this to me? I don't quite understand the saline soaking of fish. Isn't that salt?

Apparently he also said that you can't actually get a 100% vacuum because that would result in bags floating. That was interesting, but doesn't really make a difference but I figured if I was passing the other two along might as well pass all three along.

Thoughts? Is this all pretty common knowledge and I'm just way out of the loop?

Johan_Edstrom_5586

You can't prevent it, but you'll greatly delay it. (With a quick brine).

Or you can cook at a much lower temp and store cold for things to setup like the Chefsteps 42C Salmon.

There are a few discussions on albumin here if you search.

The second question, did he mean the chamber vacuum phase? Yes, in a chamber vacuum you can boil.

That is why displacement is nice for things like burgers.

If you pre-sear, let it cool off a little or add oil, or avoid a full cycle.

I'm guessing - http://en.wikipedia.org/wiki/Buoyancy