Go to the Article: Sous Vide: Getting Started Discussion
I’m just getting into sous vide cooking and really excited to learn from the community. I just picked up a circulator and some vacuum bags now I’m trying to decide what to cook first. Steak seems like a great place to start, but I’m also curious about chicken and veggies. Also, I found some really helpful info and beginner recipes if anyone else is just starting out too. Is it really safe to cook chicken at temps like 140–145°F?
I live at 6500 ft altitude, and I’m wondering if that affects my new joule sound vide. I’ve made pork chops and fish so far, and both have come out VERY undercooked when selecting the recommended doneness. I’ve had to microwave each time after the sound vide process. 😩
It will not affect the rib. Sous vide will cut through the liquid and temperature will equalize through the rib. Less or more is a personal preference. Less in the bag with a reserve sauce on the side to marry with bag sauce. Or bag all sauce and blend it smooth once rib is cooked.
Hi, I am cooking beef rib with some coconut cream base sauce in the vacuum bag. I just wonder the amount of sauce will affect to the rib? some says less sauce is better and the other says more sauce is tastier.
Yep - my stepson prefers unseared chicken breast & he’s still very much alive.
Is it safe to eat meats like chicken and pork straight out of the bag (e.g., sous vide at 65 C) or salmon at 55 C without searing?
My beef and chicken tastes great but is a little rubbier than I like. Should I lower the temperature?
The sous vide app seems to run twice at once - one says its disconnected and then the other says it has reached the temperature. This is on my anroid phone. It cofuses me as I don't know which message to trust.
I made fish tonight. It was perfectly cooked, but luke warm, Do I have to pan fry it to get the proper temperature?
Will the Joule keep working if I have to take my phone with me and it loses the connection?
When the time is up for cooking and then it says you can leave for another hour, do you stop the Joule and leave in water or do you leave it running?
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.
Hello! I also have a question))
I don't have any problems with chicken or duck breasts (they are always juicy), but I have some with beef.
For example I did pastrami by your recipe. I use two pieces of ribs and two pieces of brisket. First I used ( in different bags) one piece of ribs and one of brisket and cook 48 hours in 65 degrees. And the result was not good. There was a lot of juice in the bag, the beef was dry and the texture was not good (like if I put the meat in boiling water). I reduced the cooking time with other ribs and brisket to 24 hours. The result was better with ribs, but still was not so good as in the picture in the recipe. The brisket was the same as in the first attempt.
Sometimes I have the same problems with different beef cuts. They have a texture like boiled meat.
Please, could you give me an advice? Where can I make a mistake? Can it be just because of the bad quality of the meat?
Thank you!
Hi Calvin,
Sous vide is all about the temperature of the water bath, so you can cook whatever you want at the same time, as long as you want the food cooked to the same temperature. Having said that, most meat is done at different temps so it might be a tricky proposition. For example, I do medium rare steak at 130F but I do chicken breast at about 140F, and salmon at only about 120F. This is actually the best part of sous vide--you can do breast meat to 140F and thigh meat at 160F, so no more dry turkey breast ever! It truly changed the way I cook. Hope that helps.
I have a question... can i cook 2 protein at once? chicken and steak, or pork and chicken?
Is there a difference between using clear polycarbonate and white polycarbonate containers, for sous vide?
Here is my pork chop, caramelized carrots and romesco sauce dish. So good!!!
Invaluable information, thank you all for what you are doing.
perfect!
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?
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.
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?
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. :-)
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 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
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!
Anyone on here, seems like a lot of questions are going unanswered. Love your videos!
Hi,
How do i get the Steak sous vide recipe?
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, 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?
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?
you could definitely use sous vide to reheat a stew.
What about sous vide with more than one ingredient with different compositions? Like a stew ?
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?
For Vietnamese shaking beef - what would be the recommended cooking temp and time for 1" beef cubes
for Vietnamese shaking beef - what would be the recommended cooking temp and time for beef cubes?
