Sous Vide doubts

Hello everyone,

I'm new around here and I'm very thrilled with the sous vide cooking at home. Yesterday I made my first sous vide salmon and it was delicious. But I have a couple of doubts:

- if I make a sous vide fish/beef/chicken for a dinner party and want to cook it, lets say, a couple of hours in advance, do I need to make the chilling step with the ice? Or can I just let it chill naturally and then sear it? I don't know if there's some risk involved...

- is it possible to make the crème brulée or any other custards with the stove top method?

Thanks!

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Comments

brian_martin2001

What? Why exactly are you chilling it?

- is it possible to make the crème brulée or any other custards with the stove top method?

Sure, instead on using a sous vide set up, use the pot and burner method. But, if you already have a sous vide set up, why would you want to go through all that extra trouble on controlling the pot with ice and changing the heat level?

bkeene12

Do the rapid chill if you plan on putting the food into the fridge. As for the brûlée and custards- Yes, the ingredients used in the recipe would work using a stove top method. But, like @Brian_68668 mentioned- why go through the extra trouble?

Patr_cia_figueiredo_223610

thanks Brian!No, I don't have a sous vide set up; I made my salmon with the stove top method

Patr_cia_figueiredo_223610

Thanks, Bobby!

brian_martin2001

I understand now. I misinterpreted. You can get then relatively inexpensively. Anova sells one fror 180USD. there are plans online to build one ( like i did) for 120-150 USD.

Patr_cia_figueiredo_223610

Before investing in new kitchen gadgets I want to try some more sous vide recipes. I don't have a big kitchen, that's the problem... but hey, build your own sous vide set up sounds great!

tangma27

Rapid chilling in ice is good also because it helps prevents spores from growing after you've sous vided your food. If you're going to store it, its a good idea to use an ice bath! I think.

malcolm.mccaffery

I find it's less effort to avoid pre-sear, prepare vacuum seal meats night before (usually without salt), then time sous vide cooking for when dinner is expected to be served ... No effort to start it ...plus most meats gives you good leeway to go longer if guests late/Etc then take off sous vide and sear just before serving

Patr_cia_figueiredo_223610

Hi Michael! My idea is not to store but to make a couple of hours in advance, so that the hard work's done when the guests arrive. Then I'd just have to sear it. In that case I was told it's not necessary to chill it. Or is it?

Patr_cia_figueiredo_223610

Hi Malcolm, thank you! The thing is I don't have the sous vide set up, so I have to use the stove top method, which requires lots of attention, so that the temperature doesn't rise. That's why I thought I could cook the meat one hour before the guests arrive, and then just sear it before serving.

bkeene12

Patrícia- I read your other posts above this... having the meat sit out at room temp after removing from the water bath will have risks. The meat will lose heat until it reaches a point ripe for problems. I would advise against this; the risks might not be great but it is a risk all the same.

Patr_cia_figueiredo_223610

Thanks, Bobby!! Better to chill it with the ice, then! Don't want to give an intoxicating dinner party

tangma27

It's probably not toooooo much of a risk to have it out, but you might as well just time it so the sous vide ends when guests arrive and then sear it! The only real advantage to precooking like that I think is that you can reheat to a lower temperature and that takes a bit less time

tshewman

See numerous responses below. Beef and Chicken can be prepared days in advance using SV (as can the creme'brulee) and chill in an ice bath, set in fridge until day off, then warm your proteins in the same pot/container that you cook your fish. So, you can have it all in one bath if you want and keep the proteins warm. If you serve your fish course first, you can pull the remainder as searing is needed (just prior to service) minimizing allot of fuss.

Yes you can use stove top (or oven bath) method for the creme brulee and set them aside for your event. The challnge is how steady your stove top bath will be. May be easier in the oven a few days before.

I see/read some hesitation and that you want to try more, yet the amount for a dinner party ($120-$150 for the anova) may justify it alone. FWIW.

Jack_Mayer_85396

Todd is correct as usual, the cost of an immersion circulator is about the same as a good skillet or knife ...