Go to the Article: The Four Basic Steps of Sous Vide Cooking
The headings are swapped (time and temp)
- originally posted by Michael Magista
Beautiful photography - I think this will be highly informative.
- originally posted by Leslie
Whoops. Thanks Michael. Should be fixed now.
How often should the water in the water-bath be changed? Are there any health issues, for example if poaching eggs in the shell, which is a bit porous? Does the water become 'pasteurised' with use? Does this depend on frequency of use? Currently do SV daily or every other day on average, in a domestic kitchen. Thanks for a great site
Gary: In general, the water needs to be changed when it's looking dirty, you've contaminated it, or if you have hard water, when it's time to descale your setup. Cooking eggs should present no problem provided they don't break. Also, provided that the water gets above 130 °F / 54 °C on a somewhat frequent basis, then you are regularly pasteurizing the water.
Thanks Chris - I have wondered about this but never seen it mentioned anywhere. I really like the way you and the others reply promptly and authoritatively to everyones queries. It makes this an interactive and dynamic site. Cheers.
Thanks Gary, we're glad you're enjoying the site. There's a discussion about maintaining the water in a water bath on our forum here: http://forum.chefsteps.com/dis...
How far ahead can you pre-package meat or fish for sous vide cooking (without freezing)? For example, if I'm getting ready for a party, can I pre-vac-pack my meat/fish with olive oil and herbs a day or two ahead of time, refrigerate it, then put it into the water bath on the day of the event? Will allowing the raw proteins to sit in the oil/herbs for that long cause any problems? Or should I cook it when I pack it, then ice-bath and freeze it?
Meats are ok a day or two ahead in the fridge. Fish tends to be better packaged day of. Although the fish is fine, it can get a smell from being sealed. I would recommend packaging as close to the cook time as possible for best results. Cheers
Thanks!!
Hello guys!
I would like to know how do you heat food after ice bath.
When I made a lean fish it broked because I have tried to heat using water bath...
Thanks!
São Paulo Brasil is watching you!!
E aí Ivan, saudações de Santa Catarina
Fala Eduardo! Cara, eu não consigo encontrar livros sobre sous vide aqui em SP. Teria que importar...
O máximo que encontro são receitas na net e também baixei o manual digital do Baldwin.... vc tem alguma literatura pra recomendar ? abraço
for using sous vide in a restaurant would the best way be to cook all proteins then reserve them in the fridge till an order comes in. then reheat to order?
Is there any risk in putting food into the water bath early (as the bath is heating)? Or should the food only be added once the bath is at the desired temperature?
When cooking sous vide, do you go through the same drying process outlined in the Tender Cuts class? Do you do this before the water bath, or between water bath and sear?
Yes, it's always good to dry a product before you sear it. Our Tender Cuts class relies on the exact same principles that work for sous vide: By separating a searing step from a low-and-slow cooking step, you can optimize both for best results. With the Tender Cuts method, you dry it in Step 2 before searing. With sous vide, we often post-sear, so it's great practice to pull the product out of the bag, give it a nice pat dry, and then sear it.
Putting it in the bath early is fine, as long as you give it enough time to reach equilibrium temperature. Because sous vide cook times are super-flexible, if you put the food in the bath early, just opt for the longer end of the cooking time so it has plenty of opportunity to come up to temp. Here's a helpful time/temp chart, if you haven't already seen it: http://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide
I'm sure you've had this question so apologies in advance - but as a first time sous-vider in a home kitchen - using a regular thermometer - once the water temp drops what do I do? Just keep topping up with hot water to maintain the temp, which is what I intuit, or is there some tip or trick that makes it easier? Cheers!
Are you using the stovetop method? Or the running water method? I have used the stovetop method and usually keep the heat on very low to maintain the temperature. And adjust as needed.
But yes I would assume if using the running water method, then keep topping with hot water.
Ivan, dá uma olhada nesta relação de livros disponibilizado pelo site. Acredito que já consiga encontrar alguns no Brasil.
http://www.sousvidecooking.org/books-related-to-sous-vide-cooking/
Is there a ratio for water to "food stuff" that you need to use? In other words if cooking a large number of steaks is there a minimum amount of water that needs to be used in the sous vide bath? Or just enough to keep water moving around the product?
Just enough water to keep moving around the product. It's best not to crowd the bath OR the bags, so keep it to one or two steaks per bag (depending on size), and try not to fill the bath more than halfway. Temperature control will be more effective the less crowded your bath is.
Yep!
I had never heard of this style of cooking until today! Really excited to try it
Just a question. Why do you season after the cooking?
Hi Jose! We actually do both! It just depends on what the recipe you're using advises! Typically seafood is seasoned before going into the water bath, whereas with steak, it's better to wait so it doesn't ham up the texture. For short cook times (i.e. 40-60 minutes), it really shouldn't matter.
In the finishing step, I also want to sear my meat on a grill or pan, but I'm worried that doing so will overcook the meat even if it is on for 1 minute per side. What are your recommendations?
Hi chefstpes.
You guys said that i can do pre-package a day before and i can keep it in refrigerator right ?
so.. what i wonder is that if i already cooked by sous vide and kept it in refrigerator for a day.
after a day i take it out from refrigerator then i want to heat it again.
what am i supposed to do ? let cooked meat into water again for couple of minutes or same time what i did before?
does it effect to texture ?
Just opened my new Joule sous vide for Christmas. Now I want to cook a 5 and 1/2 pound beef tenderloin for the holiday. Help!
