Go to the Article: What Is Sous Vide?
Hello Ed, now you can or you can’t? If you can’t, then you need to update your WiFi setup in your joule, once the initial setup may be different from the old WiFi modem you had. Or you can setup your new modem to the exactly same name and password from the old one, this may work as well.
I hope this helps you. Thank you,
I have had to replace my wi fi modem. Now I connect to joule. any comments
EWF
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https://recipes.anovaculinary.com/recipe/sous-vide-prime-rib the simple answer is yes but not indefinitely you really can't over cook if it stays in sous vide.....but to much time breaks down texture
I know this is an old post, but...
There are many size cambro containers. I have one, about the same size. 2 feet long, a foot wide and about 16 inches tall. IT DOES NOT HOLD 30 GALLONS OF WATER.. Maybe 4 or so. I bought the appropriate lid and used a hole saw to let it fit around my Joule. Works great. I can fit some pretty large meats, like a 7 lb whole eye round.
I am cooking a bone in prime. Can I hot hold the prime in the hot water bath indefinitely? Or, must I take it out when it hits the set temp?
Hello, I was wondering if the whole process could have been little simpler. I think you have done a great job, just the time consuming hassle is the problem.
Not true joule can handle it i used a cheap cooler 2 of them from walmart cut a hole in it and sprayed insulation fome in any of the lid holes i cook 20 pounds stuffed pork loin in each cooler amazing what this little device can do I think I'm in love with all the creator's🙌 love them😘my job just got that much easier!#personalcheflife#zulyschefservices#dreamscometrue#jouletakinglifetoawholenothalevel💃
You might find this useful...
https://www.chefsteps.com/activities/cook-sous-vide-tonight-what-you-ll-need
Nothing to keep you from using two units in one container if they're set to the same temp.
My sister gave me a sous vide cooker for Christmas and I had no idea what it was. Thank you for the cooking chart but I can't help but wonder if the ratio of water to food needs to be considered. Does it take the same amount of time to cook a 6 ounce steak as it does a 16 ounce steak? How do you calculate it? Also do you put the food into cold water or wait till it is to up to the recommended tempurature? Any guidance will be greatly appreciated.
Thank you.
Mrs. Davis
I just bought a Gourmia 150 for $92.00 on Amazon. Just it once and going to town to get more meat to try other things. I'm very happy with it so far.
it's 100$ equipment it's now available for home use i think it's important if you are an adventurous cook and would like to try something interesting
This web site is very frustrating. I have clicked through 6 different links and it just keeps repeating WHAT sous vide is, and WHY it is good, but not HOW. I don't want to buy expensive equipment for infrequent use. Can someone tell me HOW to do this with limited extra expense?
We LOVE sous vide cooking! We just started a line of chamber pouches, comparable to Vacmaster, but at a lower cost. They are 3 mil and can be used with a chamber sealer or an impact sealer (if you don't want to vacuum). They are foodsafe (BPA free) and I'd love to get feedback from chefs using the Joule. Contact me 800-538-1442 if you'd like to try them or they can be ordered here.
Thanks, I ordered 2 units so I will just use smaller containers and 1 unit in each. Thanks for the feedback.
The Cambro holds about 30 gallons when filled to the top. Or 110 liters. I doubt any SV device would handle that. You'd need a laboratory immersion circulator to keep a volume of water that large at a consistent high temp.
Hi chefsteps. I have a question, if i cook a seasoned meat using sous vide. And wasnt able to consume it the same day. Would the salt dry the meat even if its vaccumed packed? How long will it stay juicy?
Looking forward to getting my Joule(s). I tend to cook for large crowds and ordered 2 units. I was wondering how large of a container can I use with the sous vide process with Joule? Could I use a polycarbonate Cambro container that is 18x26x15? I would have rib racks in them to keep the items off of the base and this would allow me to cook 30 to 40 servings of salmon at once. Just didn't know the capacity the Joule would handle with water.... I await your response.
.
Perhaps the most elegant explanation for your question is found in the use of SV by Chef Mina in his Las Vegas restaurant. he par cooks his steaks in a 120 F bath of clarified butter and holds them in that to order. When ordered the steaks are seared on a Santa Maria style grill and sent to service. So in that example its a SV type par cook and then finish on the grill to serve. I think if you use SV only at the time the meat is ordered you'd have a lot of pissed off diners.
I agree about the juice thing. I like SV but not for beef. It tends, even under intense vacuum, to produce a sloppy blanched piece of meat that has to be rehabbed on a grill or hot pan. Fish..vegetables..its great.
Yup but......
I imagine the Joule is a nice piece of equipment..sure looks like it but it does one thing: it maintains a constant temperature water bath. The other stuff, images of doneness and such are helpful but not essential. Kind of like a DVD player in a car..nice but not essential to the primary task. I have 2 circulators, one with and the other without a screen and a PolyScience unit. They are all gauged to a Fisher Scientific thermometer ( although all are within a degree or 2 of that thermo in their native displays ) and that Fisher is always in the water bath I'm cooking with. I can use any of the 3 units in a large sauce pan although the big circulator would heat up a bathtub if I put it in it.
So if all you want to do is cook at uniform and specific temperature anything providing that will do. The other stuff satisfies other needs. But as I said..it is nice. The mandatory need for a phone sucks though. I have one but I'd like it not to takeover my life.
In the end it does not matter. If you take it from the refrigerator and stick it in the water bath the temp will plummet but come back up as the cold food takes on heat. If time is an issue I'd just stick it in the SV cold.
Hello Grant and Chefstep team,
Just wondering, do you sous vide protein straight away out from fridge? or leave it warm up a little to room temperature before dropping it into the water bath? or just adjust the cooking time?
Thank you,
Jason
I have an Anova, and I love it. Cooking sous-vide has changed the way I look at preparing food... it's so great.
Anova.
Anova makes an awesome machine.
I'm going to preorder the Joule but while we wait for the Joule to ship in May 2016, what is a good sous vide alternative that we can purchase and use right now?
Show him right here in this thread @ellen! In my mind the biggest benefit is the visual doneness so you can see your desired results before you even start to cook, imagine letting your guests select their preferred doneness and they get exactly that. I am also insanely proud of our teams engineering accomplishment in making this thing very small and very powerful. I have been cooking sous vide for a long time and 90% of the time I need a massive pot or cambro to cook in because the circulators are so darn huge. Now I can cook in a tiny vessel with less water which uses less energy and less time to heat up. And the videos that are built into the controller, lots of folks have mentioned that they wouldn't want a circulator that doesn't have a screen, we see it as we are giving you the best screen money can buy, and it will forever evolve and become more helpful. We are also launching (can’t say when for sure right now) some other great proprietary features. What if I told you that no matter the size or thickness of the steak, fish or chop that you put in the water bath, that you could know exactly how long it will take to cook to exactly the core temperature you want within a couple percent of the overall cooking time? What if you could order from the farm the exact piece of steak that you see in the recipe or browse for multiple farms nearby? Maybe even order a farm tasting where you get a New York steak from 10 different farms so you can know what is out there. Just to name a few...
Hi Charles! Thanks so much and good question! I'm going to email you some of our top highlights on how Joule stacks up to other sous vide tools on the market.
Jouleis designed by Chefsteps, seems obvious which one they would recommend. Will have to wait for a side-by-side to see their respective advantages/disadvantages.
I see that Chefsteps is now pushing the joule, what are the pros and cons with the use of the anova? Or is this just a marketing scheme?
I have a question about using sous vide for restaurant service. If you prep 12 entrees for dinner but sell only 8, can you ice bath those left and put them in the walk-in for next night service? If so what is the reheat method?
i have a question regarding Haccp plans...do you guys have to write a reduced oxygen packaging plan haccp plan, for example, every time you experiment with a new recipe. How do you guys deal with the health department?
OK So this has been a question that has been bugging me for sometime. I know that restaurants use this method for cooking tougher cuts(beef tongue, pork belly ). Now When you do tenderloin and other sort of tender cuts, how do you deal with service.
1) Do you pre cook them during prep and at service you keep em in low temp like 125-130. And when the order comes in you just sear.
2) Do you sousvide as orders come in. (from raw meet)
3) Do you sousvide at pred and keep it cold and just re heat it stove top ?
if you cook at prep time and keep it at 125-130 to just keep it warm and just sear and send the order, we get complains about meat not being juicy. (this is option one I mentioned previously ) I get extremely red and nicely cooked meet but when you cut into it (after a 5- 10 min rest) ,You do not see any juice coming out since all is in the bag. it has been waiting in the bag for more then 3 hours. if service starts at 5 and ends at 10 that is 5 hours in the bag at 125, Mind you as juices run out the cook temps change. you might actually end up with an over cooked meet even at 125-130 since the meet dries up. Any suggestions.
When you pre Sear the meat it will add more flavor due to the maillard reaction, which is what happens when food is browned.
what is the benefit of pre-searing the meat
Curious. If you are making a steak and want also to make potatoes and carrots, what is process? They have radically different temps and cooking times. Is it even possible?
Thanks for the wealth of information.
Gary
My chef's say while cook to sousvide not necessary water bath, Just second thinks
I really love this style of cooking.
is there a test at da end of dis power point?
Now which is the better way, do u sous vide and freeze or freeze, thaw and sous vide?
Hi Allan, Jacob's answer is super helpful, and we'll add to it that vacuum-sealing food is good for loooong cook times (like several days), really hot temperatures (which most people usually won't use), and freezing cycles (as Jacob explains). Other than that, using gallon freezer bags/water displacement is perfectly fine. So if you mostly use sous vide for steaks and fish and other tender proteins, you won't need vacuum capability (unless you want to freeze, as Jacob suggests, though you can also freeze sous vide–cooked meats in ziplock-style bags—they just won't keep for as long). When you get into some longer cook times it's sometimes worth it, but still not entirely necessary—you can just get the sous vide–dedicated bags and use those with water displacement for extra safety. Hope this helps!
I like the vacuum seal because I can plan out meals way in advance and put them in the freezer. When I'm ready, I just pull them out and I'm good to go. Great for those unexpected in-law visits when you want to impress, but not really have to do that much work.
Hi here folks!
I´ve been cooking sous vide for reasonable time but i´ve never solved one question, what difference does it makes to use a vacuum sealer or just use the water displacement method?
I mean, for transferring flavors is great to use a vacuum sealer but in terms of cooking whats the difference?
I hope you guys can help me with that!
That's great, Nicole! We have tons of recipes for sous vide, from super easy to super advanced. We hope you find lots of inspiration here!
Yes, you can freeze products before cooking sous vide, or you can cook food sous vide, then freeze it, then reheat it in the bath when you're ready to eat it. The rules are pretty much the same as any other cooking method -- freeze and reheat as desired.
Thanks, Julio! Upload a photo of your burgers!
Yes you can, but you can also use ziplock-style freezer bags if you don't have access to a vacuum sealer.
lol, was gonna say I did NOT post this, then realized it's not me.... what are the odds? my name is jim wheeler.
Can I seal my food with a vacuum sealer?
Someone once said the most brilliant ideas of our times are the simplest, and what best example than the sous vide method. Great presentation, and thanks for sharing it with us. I'm fixing to try the burger recipe, can't wait. I tried already the strawberry syrup to make a shrub, still need five days more to taste the results. Keep up the good job!
Can you freeze the product at some point within the sous vide cooking process?
I just discovered this way of cooking and I am so excited to try it out!
I found that a liberal amount of oil helped keep everything moist & juicy, also (correct me if I am wrong) you want to stay away from "tenting" your meat afterwards, because that continues the cooking process. I made that mistake my first time through, and it was slightly dry, but still amazing!
No, because the bags we use and recommend are made out of polyethylene, which does not contain BPA and has been shown to be safe.
Do you have any concerns about BPA's in plastic?
When I cook cod fish with sous vide, the meat is very succulent, it's almost perfect. But I found there's a little bit of fishy when I taste it, should I brine it before cook it? I think the fish is fresh though, and I've put a pinch of salt over the fish when I put it in the zip bag.
quick question! were the internal temperature were tasted with a probe?
I just made the pork chop tonight and the pork chop come out dry. I don't know what I did wrong. Do I need to put a lot of oil in the bag?
