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Update Stock Recipes?

Andrew_Depew_191192

First time poster and complete noob to Sous Vide, I am super excited to get my Joule! I was looking through some of the Sous Vide recipes on CS and I noticed some look like they require the Sous Vide Supreme, specifically this one, https://www.chefsteps.com/activities/beef-stock

I was wonder; 1. Would we be able to do the same with the Joule? 2. Does CS plan to redo the recipes that use the Sous Vide Supreme?

The answers wont change my mind about Joule, am still super excited. I just wanted to know if I would be able to make stock/broth using it. Maybe put a pot inside a pot of water, I dont know. Like I said I am a noob to this still.

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Comments

Alex_311927

I've never really understood the point of SV stock. A pressure cooker gets it done in such a jiffy, I just use that. Whether you can use joule to cook stock with I'm not sure.

Andrew_Depew_191192

I would agree, pressure cooker is faster. But I dont have one, so if joule can do it, I wont have to buy a pressure cooker in the future.

fisher23

Yes you absolutely can use your Joule to make stock. You would place your roasted bones etc in a smaller container in your larger container with your Joule. Grant just updated the cheese curd recipe from using a Supreme to using Joule....take a look, you could use the same setup

Brandon_Byrd_40557

Flavor and gelatin extraction are far better from a pressure cooker than using sous vide, and it takes much, much, much less time. Why use a Sous Vide Supreme? Many people make "bone broth" or stock in their crock pots, which are usually pretty good at maintaining higher temperatures without going into a full on boil. For that reason, they're preferable and less fussy than using a stock pot on the stove, which has to be watched to be sure that it doesn't inadvertently come to a boil, and topped off with fresh water periodically due to evaporation. The SVS is basically a big crock pot with accurate temperature control and very little evaporation, so it makes it a great choice for this task, though batch sizes must be smaller than using a huge pot.

You could do something like this with Joule by putting the stock ingredients in a hotel pan or bain marie, covering that container with plastic wrap, and placing it into a water larger bath that Joule is circulating. It's doable, but it's finnicky and fussy and not very elegant. You'd also probably want to cover the entire bath with cling wrap or a tight lid to prevent evaporation, since you're going to lose a lot of water from the SV bath when running it at 90C for 12-24 hours.

In any case, pressure cookers are preferable all around.

seijoed

I think (just guessing) that the SV stock recipe was there to show an alternative, if you have a pressure cooker, ideally a huge and monster super duper enormously big one, use it....

tshewman

See below, other than perhaps fish stock, I would recommend the pressure cooker. You can use the Joule, it simply takes longer (but also has it's advantages as you can walk away for the day).

Andrew_Depew_191192

Thanks everyone,looks like I need to get a pressure cooker.

brian_martin2001

It's a good idea to have one. They are Very useful tools. While an immersion circulator and a pressure cooker can do many similar things, there are several thus that one can do, but the other cannot. Here is a decent inexpensive one.

coryhansen78

Sous vide fish stock is great. I use a pressure cooker for all other meat/bone-based stocks though.

I guess I also use sous vide for vegetable stock-- curious what other folks here do for a veg stock... Maybe sous vide is overkill for that and tradtional pot on stove method works as well? I've never done a side-by-side...

tshewman

I will typically use a pressure cooker for veggie stocks (roasted or not) as we can go from prep to done in under 60 minutes.