Go to the Article: Five Things You Need to Know About Sous Vide
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Thank you, Matt!
I would like to point out that with properly cooked and chilled sous food the refrigerated shelf life of the item is extended a couple of weeks. Another bonus!
What's the dish in the top photo of this article? Forthcoming recipe?
I have had trouble getting the cooked salmon out of the bag skin intact, so now I skin the pieces first & freeze in Ziplock bags.
While the Salmon & Scallops are the bath with butter & dill, I crisp up the skin in butter & olive oil along with some stir fried pea pods, Then serve all on a Greek garlic lemon mash
You can reserve the bag liquids to make a great Cream of Seafood soup with a few diced scallops & shrimps.
Cheers, Ed
In the Jungle, near the beach in Thailand
any suggestions or tips for a leg of lamb?
I learned how to make really tricky lemon curd while standing at a stove with my mother, frantically stirring a double boiler for about 40 minutes straight. These days I dump the ingredients in a Ziplock bag and sous vide for an hour at 165F, then give a whirr with an immersion blender, and it's just as good. Quickly seared after 48 hours at 130F, slices of cheap chuck steak stew meat become magical.
Great tip!
if you want it rare and tender cook it at 57C for 24 hours. If you want it braised and falling off the bone, cook it at about 85c for 16 hours. Dump lots of rosemary in the bag to help prevent any oxidization of the fats.
BPA free bags? Are you serious? Whose research are you following or who are you trying to kid? Don't jeapordize you credibility by making such naive statements.
thank you chef I would like to learn how to make beef buger, can you give the recipe.
Mardika, the big secret to Sous Vide burgers is do not use a vacuum sealer. Use the immersion method of getting the air out for burgers and other soft foods. Then cook Sous Vide to Rare for Med. Rare or Med Rare for more done burger and finish in a pan or grill to taste.Layer herbs on the meat (no oil) if your want some infusion. You will need good buns and bun prep (something to protect the bun) because they will be amazingly juicy. Enjoy!
Are you saying there are no BPA free bags or no bags with BPA? BPA-free options include Saran Wrap and Ziploc bags.
Mardika, the big secret to Sous Vide burgers is do not use a vacuum sealer. Use the immersion method of getting the air out for burgers and other soft foods so they do not lose shape. Then cook Sous Vide to the taste just under the desired outcome Rare for Med. Rare etc. and finish in a very hot pan or grill to taste.Layer herbs on the meat (no oil) if your want some infusion from the sous vide. You will need good buns and bun prep (something to protect the bun) because they will be amazingly juicy. My wife demands no red in the juice. She can;t believe the juice that comes out of the burgers and steak, yet with no red. Enjoy!
Scoobs
Try this recipe for Beef Burger Patties, Mardika.
Grant what's your recommendation for timing on short ribs keep being told at least 24 hr?
Feels like sous vide is more reliable to make a confit. Would you tell us options of temperature to make confit?
I know you asked this ages ago Iprith but just in case: to get a traditional duck confit texture sous vide, cook at 85C for 6hours. If you want a pinker duck, 64C for 48hours works. Note that a tablespoon of duck fat is plenty to put in the bag because much of the flavour and texture of confit actually comes from low and slow cooking. Once you sear the leg after it comes out of the bath, brush with a little rendered duck fat and it will be indistinguishable from regular confit.
Any luck on finding out?
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This might be a dumb question but I cant find an answer anywhere on the site >_<
How many bags can I have in the water while using Joule? I want to sous vide x4 steaks in separate bags with different marinade options as a tasty experiment. I wish ChefSteps made a video on the do's and dont's (mostly for the donts) on using joule and cooking sous vide. I'm very new to all of this but want to hit the ground running once my joule arrives in september.
Joule can handle 5 gallons of water. 4 steaks, no problem.
Can I seal a mason jar without the lid in sous vide bag? Lost some of the lids (LOL)
Hello, additional question, what will be the maximum number of bags for the 5 gallons of water will be allowable? Thank you.
@Kevin Ewing You can have as many bags as will fit in your container that will still allow for adequate water circulation.
@Maria Angela Salvador You can have as many bags as will fit in your container that will still allow for adequate water circulation
Does anyone know if it's possible to use plastic Mason jar lids (Ball brand) instead of the metal band/lid combos when sous vide cooking in jars?
Can you use a sturdy plastic container instead of a mason jar?
I do not believe those plastic lids are water tight. I think you'd get leakage.
I've tried them and Jennifer is right. They leaked when fully submerged.
What Vac Pac Machine do you recommend for a home kitchen ? I find the food saver terrible
How long and at what temp would you cook a wild goose breast? I tried 56 C for 2 hours. Was a beautiful med rare, but tough as nails. I tried to follow the duck breast recipe, but wild game is much less forgiving.
Is it ok to put the big potatoes straight into the water without a bag?
Can you sous vide scramble eggs in mason jars?
