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Sous Vide-ing Everything

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    amyrlin [1780136] amyrlin
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    Thread created on 05:01:09 - 23/11/17 (7 years ago)
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    Last replied 19:12:04 - 12/04/18 (7 years ago)
    This Thanksgiving, I'm doing everything sous vide. It's a wonderful method of cooking, for those of you who don't know about it. It means 'under vacuum'; you vacuum seal the food you're cooking in a cooking safe plastic bag, then cook it at a relatively low temperature (between 100 and 200 F, usually) by immersing it in that temperature water.

    For example, you would cook a steak sous vide by immersing the bag containing the steak in 129 F water for 1-2 hours, then take it out, sear it, and voila- perfectly cooked medium rare steak, every time. With things like candy and custard, which require a great deal of temperature control when made traditionally, sous vide takes out all of the effort, so you don't even have to try, and you end up with a perfect product every time. Suddenly, difficult to manage dishes like creme brulee become easy, almost second nature.

    In summation, sous vide is the perfect cooking method for anybody who loves to cook but is extremely lazy, such as myself. The only things you need are an immersion circulator (you can build your own if you're handy with electronics), a thing in which to hold water, water, and freezer safe ziploc bags. No need to buy a vacuum sealer, just pull an Archimedes- immerse the bag partway underwater, and the water will cause the plastic to cling to the food, almost as good as a vacuum sealer.

    I'd like to pose a challenge to all of you lovely folks- you name a thing, and I'll try to sous vide it.

    Some things (like cake and bread) are utter failures, but others (like cheese and infused alcohol) are surprisingly awesome. Even if it's an obviously sous vide-able thing, go ahead and ask me to make it, and I'll post the results (and a recipe if it's successful!) here!
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    Ricky-Bobby [297109] Ricky-Bobby
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    Posted on 14:02:14 - 23/11/17 (7 years ago)
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    about the steak i like my steak well done but still very tender like a slow cook...but i want the char as well so i slow cook and then crank it up for min on each side getting my char.

    would this be a way of making my steak even more juicy?

     

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    Beerstein [1322136] Beerstein
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    Posted on 15:02:18 - 23/11/17 (7 years ago)
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    Ricky-Bobby [297109]

    about the steak i like my steak well done but still very tender like a slow cook...but i want the char as well so i slow cook and then crank it up for min on each side getting my char.

    would this be a way of making my steak even more juicy?
    It would. If you know what you're doing you can even safely cook chicken while keeping it pink.

    That said, well done and juicy don't generally mix xD
    Last edited by Beerstein on 15:03:20 - 23/11/17 (7 years ago)

     

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    Kapten_Klitoris [1873683] Kapten_Klitoris
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    Posted on 15:38:36 - 23/11/17 (7 years ago)
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    porkneck, rub it in cajun, sear it, sous vide it, pulled pork for life

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    Ricky-Bobby [297109] Ricky-Bobby
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    Posted on 16:15:00 - 23/11/17 (7 years ago)
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    Ricky-Bobby [297109]

    about the steak i like my steak well done but still very tender like a slow cook...but i want the char as well so i slow cook and then crank it up for min on each side getting my char.

    would this be a way of making my steak even more juicy?

    Beerstein [1322136]

    It would. If you know what you're doing you can even safely cook chicken while keeping it pink.

    That said, well done and juicy don't generally mix xD
    youve never had a golden corral steak? well done and very juicy lol all you can eat steak cheap and amazingly good =)



    EDIT: under cooked steak for me is generally to chewy for my taste it does taste a bit better but i dont want to spend 30mins eating my steak =p
    Last edited by Ricky-Bobby on 16:17:56 - 23/11/17 (7 years ago)

     

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    Beerstein [1322136] Beerstein
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    Posted on 16:34:10 - 23/11/17 (7 years ago)
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    Ricky-Bobby [297109]

    about the steak i like my steak well done but still very tender like a slow cook...but i want the char as well so i slow cook and then crank it up for min on each side getting my char.

    would this be a way of making my steak even more juicy?

    Beerstein [1322136]

    It would. If you know what you're doing you can even safely cook chicken while keeping it pink.

    That said, well done and juicy don't generally mix xD

    Ricky-Bobby [297109]

    youve never had a golden corral steak? well done and very juicy lol all you can eat steak cheap and amazingly good =)



    EDIT: under cooked steak for me is generally to chewy for my taste it does taste a bit better but i dont want to spend 30mins eating my steak =p
    Depends on the cut, that's why if you like it rare you want to go for more expensive meats. For well done it doesn't matter so much.

     

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    Knuff [1875013] Knuff
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    Posted on 16:47:29 - 23/11/17 (7 years ago)
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    All I could think of was Hannibal...

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    Mudbottom [1879891] Mudbottom
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    Posted on 17:15:57 - 23/11/17 (7 years ago)
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    I have watched this method on cooking shows, and it does seem quite handy.

    I nearly decided to butcher our turkey this year and braise it in parts, but in the end switched to traditional brine>roast method.

    I suppose sous vide would be a great way if the bird is broken down.

    But sometimes I do like a bit of grill char. Proteins and vegetables alike.
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    amyrlin [1780136] amyrlin
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    Posted on 23:14:22 - 23/11/17 (7 years ago)
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    Ricky-Bobby [297109]

    about the steak i like my steak well done but still very tender like a slow cook...but i want the char as well so i slow cook and then crank it up for min on each side getting my char.

    would this be a way of making my steak even more juicy?
    Yep! I did an experiment a few months ago, to see how much 'juice' is lost in the traditional method of cooking, versus sous vide. With sous vide, the more well you cook it, the more juice you lose, obviously- and with well done, with a new york strip, I only lost a tablespoon of liquid. That versus the traditional method, where you lose about the same when you cook a similar steak rare. When you cook a traditional steak well done, it ends up losing nearly a cup of liquid sometimes! So yes, you can make your steak incredibly juicy with this method! And it takes absolutely no effort, at all.

    EDIT: Most steakhouses I've ever seen use sous vide to cook all of their steaks- that's why they are perfectly consistent.
    Last edited by amyrlin on 23:15:31 - 23/11/17 (7 years ago)
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    amyrlin [1780136] amyrlin
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    Posted on 23:20:21 - 23/11/17 (7 years ago)
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    Mudbottom [1879891]

    I have watched this method on cooking shows, and it does seem quite handy.

    I nearly decided to butcher our turkey this year and braise it in parts, but in the end switched to traditional brine>roast method.

    I suppose sous vide would be a great way if the bird is broken down.

    But sometimes I do like a bit of grill char. Proteins and vegetables alike.
    Just because you sous vide something doesn't mean you have to lose that char! After cooking something to the perfect temperature (vegetables, meat, what have you) you can easily transfer it to the grill, stovetop, or just blast it with a blowtorch to achieve a perfect char, while maintaining that perfect inner tenderness!

    Even better, you can char your food before you sous vide it, without worrying about cooking it all the way through- the crispiness will be preserved when you cook it. According to my experiments, searing a steak prior to sous vide-ing it tastes the same as waiting to sear it after it's finished. It's great for those days when you're preparing a meal for lots of people, but would rather greet people at the door than stand at the grill for an hour.
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    amyrlin [1780136] amyrlin
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    Posted on 23:23:27 - 23/11/17 (7 years ago)
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    Knuff [1875013]

    All I could think of was Hannibal...
    A lot of the recipes from Hannibal can be adapted to use non-cannibalistic meats (unless that's your thing, in which case, you do you, but please don't do me), since almost all of them were inspired by real life dishes- and a lot of them require some very precise temperature management. If you name an episode/a dish, I can show you how to make it sous vide.
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    McDallas [14757] McDallas
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    Posted on 03:36:41 - 24/11/17 (7 years ago)
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    Very interesting. I've always thought of sous-vide as very complicated. My buddy, who's an aspiring chef is addicted to it, but his food is super fancy.

    So what's the device you're using to do it? I like the option to use ziploc vs needing a vacuum sealer. Love to cook, and learn new things.
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    amyrlin [1780136] amyrlin
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    Posted on 05:33:11 - 24/11/17 (7 years ago)
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    McDallas [14757]

    Very interesting. I've always thought of sous-vide as very complicated. My buddy, who's an aspiring chef is addicted to it, but his food is super fancy.

    So what's the device you're using to do it? I like the option to use ziploc vs needing a vacuum sealer. Love to cook, and learn new things.
    It's actually the least complicated cooking method I've ever found. My setup is the Anova Precision Cooker, a vat that I found for like 15 bucks, and ziploc freezer bags. All I have to do is set the temperature on the Anova machine, and fill the vat with water, seal the food, drop it in- and then, after a bit of waiting, it's done. It's impossible to get wrong- you can't even mistake Fahrenheit for Celsius, given the discrepancy between the number values, lol.

    The Anova cooker is currently on sale for black friday for like $100 on Amazon, by the way. It's usually $150.

    All that being said, does anyone have any requests/challenges?
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    McDallas [14757] McDallas
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    Posted on 06:07:49 - 24/11/17 (7 years ago)
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    Thanks.

    And challenge: Lasagne.
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    Beerstein [1322136] Beerstein
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    Posted on 15:57:40 - 24/11/17 (7 years ago)
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    McDallas [14757]

    Thanks.

    And challenge: Lasagne.
    Lol, ****ing brutal!

     

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    McDallas [14757] McDallas
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    Posted on 16:07:22 - 24/11/17 (7 years ago)
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    McDallas [14757]

    Thanks.

    And challenge: Lasagne.

    Beerstein [1322136]

    Lol, ****ing brutal!
    Hahaha she said she wanted a challenge lol. I'm hoping for pics.
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    Sagramor [1908287] Sagramor
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    Posted on 16:14:41 - 24/11/17 (7 years ago)
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    Curious about pasta sous vide maybe a manicotti would hold up a little better?
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    amyrlin [1780136] amyrlin
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    Posted on 01:27:22 - 25/11/17 (7 years ago)
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    Alrighty, so the first two challenges are: lasagna, and manicotti! Expect a post within the week with my results.
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    Beerstein [1322136] Beerstein
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    Posted on 01:44:40 - 25/11/17 (7 years ago)
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    amyrlin [1780136]

    Alrighty, so the first two challenges are: lasagna, and manicotti! Expect a post within the week with my results.
    Haha I can't wait, I'm sure it'll come out edible, but 10m if it looks visually appealing on the Lasanga xD
    Last edited by Beerstein on 01:44:52 - 25/11/17 (7 years ago)

     

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    McDallas [14757] McDallas
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    Posted on 06:37:33 - 25/11/17 (7 years ago)
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    Lol if you can pull that off to also make it look good, I'll match Beerstein's 10m. I'm well curious now!
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