Go to the Recipe: Pickled Onions
Are there going to be ways taught for individuals without a vacuum sealer, immersion circulator, and other more sophisticated technology, to simulate the relevant techniques?
- originally posted by MGF0509
Wow, love the focus on the ingredients not the chef, some how this made it easier to focus on the actual task. No distractions. Really looking forward to watching othervideos. Thank you!!
good way
- originally posted by guachu
Yes MGF0509, we are definitely going to make this accessible to people who don't have all of the expensive cooking equipment. And Heidi, thanks for the positive feedback on Ryan's videos. More to come soon...
This looks so good, i'll have to try it.
- originally posted by Greggawatt Horton
Is only one (1) minute needed when infusing using vacuum packing? Sounds a little bit on the short side...
Hey Chris, do you guys think you will add any more information on how to pick out quality ingredients for each recipe? Sights, smells, textures etc that would indicate if an ingredient is of good quality.
- originally posted by OhmNomNom
Chris - Many of us would buy the expensive chef equipment if it has value in our kitchens, please include sourcing instructions and equipment recommendations when you feel it is needed. For example, it would be helpful to know why you chose xanthan gum, and how to consider usage in our own creations. Great job so far, love the design, killer product!
- originally posted by *TT*
Hi TT. Very soon we'll be making it possible to easily purchase some of the required pieces of equipment and technical ingredients. We're hard to get that feature built.
HI Jesper. Yep, it really works and it really is that fast. We'll be explaining why it works and how to do it in the course.
Although many of the techniques we'll teach can be done in a low-cost way, sadly rapid vacuum infusion and compression cannot. This still requires a relatively expensive vacuum chamber. We would be first in line to support a Kickstarter campaign for someone to create a true vacuum chamber sealer for around $250.
so interesting! ♥
- originally posted by Monie PolanCo
What about a Food Saver, a Mason Jar, and the Food Saver Jar attachment (or marination chamber)? It won't pull as strong of a vaccuum, but it should be much more rapid than just sitting there.
I haven't tried this myself, but the critical thing is to get the vacuum low enough that moisture inside the plant cells begins to boil. Having the vegetables be warm will make this easier—you'll need less of a vacuum—so warming your onions slightly (say around 110 °F / 43 C) and having the brine be at a similar temperature would be my approach if using a FoodSaver canister. If you try it and get a good result, we'd love to hear about it on our forum.Chris
Made this and it was an eye opener on what you can do with a Vacuum Chamber...
- originally posted by Allen Johnson
Just did the simple cover-it-and-let-it-sit-there method, and they turned out quite tasty.
Brilliant. Video are short, great quality, and to the Point. Music in an intuitive fit. This is a solid 10!
I don't have much experience with pickling, how long will this dish keep? Any adjustments I need to make for long term storage and usage as-needed? Is it best to place in a mason jar and store within the brine? Will the pickling brine reach an equilibrium, or will the pickling become stronger over time? I have a vaccum chamber, should I use it for the brining if I plan on storing for future usage?PS: I'd love to see a pickeling course!!!
how long can you save this ?
Awesome. Thanks to the chamber vacuum done in seconds (well, minutes ). Sorry for bad photo. Great receipe!
Hi Chefsteps!
I own a simple tabletop vacuumsealer that simply sucks out air and seals the food. Does this also work? And if not, can I combine the gourmet whip with the vacuumseal method?
I have yet to acquire a vaccum sealer, Im wondering if this can be done with
any siccess in a isi whipper?
It's ramp season and I would like to preserve them through pickling. What would be the best way to do so?
Will this work with Jalapeño or other peppers? I need as a condiment for a bbq brisket.
No, this is a "quick pickle", which shouldn't be used for long-term preservation. Check out CS's article on sous vide pickles, "Make Crisp, Flavor-Packed Pickles on the Quick!", for a recipe for preservation.
I garnished CS's sous vide Black Cod with Soy, Garlic, and Lime dish with vacuum quick pickled sliced English cucumbers and Fresno chilies to add a bit of acid, heat and color to that dish. The cucumbers were sliced thin and turn into beautiful green "stained glass" after the vacuum step! Interestingly, the spiciness of the chilies also instantly infused the pickles.
Tried this one time and the Vacmaster seemed to vacuum the brine out of the bag and into the system. This seized up the pump and I needed to take it apart to free up. Any advice on how vacuum pickle without causing issues with the machine?
Liquids are tricky to vacuum seal. You have to be hyper aware of when to stop the vacuum and seal it. Always have the finger on the seal "trigger" so once the bubbles start and the bag puffs you hit seal.
