Go to the Article: Sous Vide: Getting Started Discussion
So I tried some ostrich as you instructed. Basically an experiment to find the best parameters. Piece of fillet 1" x 1" x 1.5". Cooked it at 58C for 90 mins. Then seared it. But it was overcooked. I could see the colour change while still in the water. So I will try lower & longer next time.
For such a small piece, 90 minutes seems like quite a long cook time. I would think 30 minutes would be more than sufficient. Also be sure when you are post searing that the pan is as hot as you can get it without burning your product, this helps to ensure a good sear without overcooking. Cheers!
Hmm ok I will try less time
I want to cook sous vide, than store it in fridge. Can I?
How long I can store it there?
Do you have time guide for pre-heat it from fridge?
Thank you
Yes you can. After cooking sous vide, it's best to cool the food before putting it in the fridge. If you have a lot of ice, then put the bags of cooked food in ice water that's half ice and half water until the bag's contents feel cold to the touch before moving them to your refrigerator. If you don't have a lot of ice, that's OK: remove the food from the bath and then put the bags on the counter (preferably on a wire rack) until they no longer feel hot to the touch, then move them to cold tap water bath until they feel cool to the touch before moving them to your refrigerator.
You can refrigerate your food for a month at 34 °F / 1 °C or 7 days at 41 °F / 5 °C (according to the FDA's Food Code, which is only a little more conservative than the science journals). Beyond this, you can freeze the food for 6–12 months.
When you're ready to serve, just drop the bags in 130 °F / 55 °C water until they're heated through –see the times for tender meats in our guide or Table 2.2 in my guide. If you froze the food, increase this time by 50%.
Since reheating often takes as long as cooking, you'll probably just use it when tenderizing tough cuts. For example, if you cook a leg of lamb at 130 °F / 55 °C for 24 hours, you could then chill it for a few weeks in a cold refrigerator (below 38 °F / 3 °C), and then reheat it in 2–3 hours.
Please! Even with a thermometer the stove has predetermined temperatures and there is nothing to do about that or I am wrong? What can you tell me about using the oven since I can set up the temperature more precisely. Thank you!
Can you sous vide vegetarian/vegan proteins; tempeh, tofu, etc.? I just purchased a simple food saver vacuum sealer, what bags would you recommend?
I love re ipse with pork belly: is it possibile to cook soul vide a 5-7 kg belly, and how long and which temperature?
Thanks
Mario
I love recipes with pork belly, and I have a question: is it possible to cook sous vide a One-piece belly about 5 to 7 kg at which temperature and how long?
Hi, i often buy meat which is already sealed under vacuum in plastic bags. Can I cook it in those bags? is it the right material?
Thanks!
So here's a problem I have when cooking sous vide. the food is cooked perfectly - not the problem - it cools very quickly. If I'm making a pan sauce of working on something else and I let the protein rest under foil, by the time it's on the plate it isn't hot. Suggestions on how to deal with this? I'd love the restaurant heating lamp or a warming box but that's not likely to happen. Thanks.
While I understand that professional equipment able to keep the water at a perfectly consistent temperature is a superior form of cooking, is braising in a traditional oven set just a tiny bit above the targeted core temperature not equally as good as sous vide without aforementioned pro equipment? To me it sounds like the fluctuations in temperature will be pretty much the same. Anyone?
i believe thats technically illegal in some states.
i did the pork recipe and it came out absolutely delicious but is there a way to have the protein be juicy as if it just came of the grill?
is there a reason why you dont season it during sous vide? mostly you only season after the final process?
Smoked then sou vide the brisket and it came out perfect
i am in the market for a home sous vide machine
there is one called "sous vide supreme starter kit…its reasonably priced at 500 bucks…
is it worth it or do you need to spend real money for the "professional grade machines"
ss
Hi, I already tried The stove top method with amazing results on a beef fillet, but I wanted to ask to The ChefSteps team if it was reasonable to use oven in sous vide cooking(filling a pot with water, setting an oven temperature and then placing the pot, alone with your ingredient in it, in The oven); The oven should keep The internal temperature constant during all The cooking process without any(or almost any!) temperature fluctuations. Thank very much and let me know!!:D
check out on amazon, I saw a sous vide cook oven if I'm not wrong it was 408$
Also some vacuum machines
for Vietnamese shaking beef - what would be the recommended cooking temp and time for beef cubes?
For Vietnamese shaking beef - what would be the recommended cooking temp and time for 1" beef cubes
Maybe a no Brainer, But do the times Discussed in the guide refer to total cook time from cold (raw) state, or once the internal temperature of protein is reached then held at temp and said time?
What about sous vide with more than one ingredient with different compositions? Like a stew ?
you could definitely use sous vide to reheat a stew.
Hi, I'm looking for advice on preparing different steaks for a crowd. Some rares and some mediums. Can I prepare the steak in advance at their respective temperatures and then reheat them together prior to last sear and seasoning? If yes how can i reheat them and at what temperatures?
Hi, went it comes to cooking sous vide in a industry kitchen / (banquet kitchen) the house inspector comes around and ask for too much rules that needs to follow up for us chef to be able to cook and serve food that its prepared in sous vide, my question its how to make the job done and be professional prepared to convince my head chef that we will pass the Massachusetts house inspectors?
Some of the inspectors concerns may come from vacuum sealing, which they call reduced oxygen packaging. It would help to cook sous vide by using a HACCP.
Hi,
How do i get the Steak sous vide recipe?
Anyone on here, seems like a lot of questions are going unanswered. Love your videos!
Hello, I have a outside grill party this friday. I will prepare sous-vide pork belly (for 36 hours to 48 hours). Is there any tip for making crispy crust (or good searing) for sous vide pork belly when I use charcoal grill? Thank you!
I am new to sous vide. does the thickness and weight and amount of food put into the water bath have to be taken into account for time and temperature? If so, is there a thickness, weight guide for this. my big fear is food borne illness...PC
helo guys,I need some information about professional sous vide equipment,price shipping to my country,aftersales service etc.for now I'm using hotpot with standby firelit,the temperature can easily maintain.but the problem is We can get lower than 60 c degrees.and from what I saw on this video,professional equipment really-really save spaces.thanks for your information and education.keep up the amazing work.ChefSteps rocks !!!
I just enrolled and have started to watch video but there is no sound. My volume is switched up and I was prev watching videos with sound so wondering what the issue could be? Only lost sound after I logged in via
facebook. Thanks for your help. :-)
This might be a foolish question, but I'm just wondering: if people can just use a $15 thermometer for sous vide cooking, what are the benefits of investing in a minimum-$200 dedicated sous vide machine? Would the temperature be more consistent throughout the cooking process?
Unless you want to monitor your temperature for hours on end, you will definitely want to invest in the $200 circulator. At least you can walk away from it. I did and have no regrets whatsoever! What is really awesome is taking cheap cuts of beef and turning it into something that resembles a great ribeye! I call it meat alchemy! The $200 has more than paid for itself.
I bought the Sansaire and the cambro food container. The Anova is supposed to be great also. From the reviews I read, the Anova or Sansaire had great ratings and are a much cheaper option. I have had the Sansaire for a year and a half and have no regrets whatsoever.
I see most meat is pre-seared, Sous Vide and then seared again?
What is the reason for both. Most sites, I see one or the other?
Since steak for example will be cold from the fridge, by pre-searing it it will sear the outside perfectly without cooking as much as the inside. It is seared VERY quickly again afterwards to bring the temp back up and crisp it up again after sitting in the water bath for a while.
