Sous Vide using steam oven

Does using a steam oven effect the timings when compared to a water circulator?

Also should temperatures be changed?

I'm aware of a plus/minus 2 degrees temperature range so accuracy is not great - are there certain products I should avoid cooking this way?

Find more posts tagged with

Everything Else

Comments

Tim_Sutherland_52834

I know many chefs that cook SV in a steam (home) or combi oven (restaurant). They use 100% steam and use the same times and temps they would with an immersion circulator.

Richard_McCartney_77637

Thanks Tim

I am trying to start small commercial production in Estonia and steam ovens enable bigger quantities to be cooked at once! Meat here is not great quality and struggling with consistent quality.

Are there any 'sous vide' consultants I could work with. Its a small project based out of need for better eating but i'm struggling with the step up in temperatures required for legal cook/chill requirements.

Thanks

Richard

ttpoker

Tim - I believe you are correct when using a well powered steam oven, but for the typical home steam oven it will require some significant modification to the recipe compared to the equivalent water bath option. Its close... but when I use my home steam oven (Cuisionart) I typically start with an equivalent water bath temp and time, then cross my fingers - this class of oven is not accurate enough.

Manfred_18311

Not sure

trough if there would be any different results from using a regular dry circulate air oven

compared to steam oven if you keep a low and constant temperature, which is the

most difficult task to archive.

Once the

goods are sealed in plastic, evaporation of product humidity is prevented, thus

it is all about the even temperature reaches the product from every angle. If sealed

in plastic, you probably even could use a low temperature smoker.

@Richard_McCarthy,

If you want to archive equal results to immersion circulated cooking you will

have use equal times and temperatures, this is nearly impossible to archive in

its exactness away from immersion circulated cooking.

Anything deviant

would be in the margin of your personal decision, factoring in quality and

origin of the products. Any low temperature cooking requires top quality and

proper hygienic handling of products as baseline. Any other than this there

would be no restrictions in what product you use.

There was a

discussion on “how steam oven works” this might shed some additional light in

it.

http://forum.chefsteps.com/discussion/comment/15615/#Comment_15615

Tim_Sutherland_52834

@Inthecards the steam ovens I know that are used in the home are Wolf, Miele, Gaggenau. In restaurants they have been Electrolux or Rationals. These have all produced results the same as a circulator. The longest cook times have been about 2 hours.

I have not used the countertop Cuisinart so I don't know how it compares.