Sous-Vide or Not Sous-Vide that is the question...

[chachp]

 

<span style="font-family: helvetica;">Today, I did my first Sous-Vide compliments of the Thermomix.  I have wanted to try this method forever and I don't know why I waisted so long.  This recipe is Artichoke stuffed chicken breasts.  They came out really well.  I should have taken more pictures throughout the process but at different points seemed like me hands were so dirty I didn't stop to take a picture.</span>

 

<span style="font-family: helvetica;">If you have the means to Sous-Vide, I would definitely recommend it if you haven't tried it.</span>

 

[lakewebsterkid]

Sous-Vide

I have an ANOVA Sous-Vide machine and I will tell you that some of the best chicken I have ever had has been made with it. I don't use it for any more than 2 hours. Steak turns out well, but I prefer it on the grill just for flavor. I would really like to see if you have success with other recipes!

 

[mrsalvo]

I had never heard of this. Curious to learn more.

Barry

 

[chachp]

What is Sous-Vide..

 

<span style="font-family: helvetica;">This is a pretty good explanation of what Sous-Vide is.  I think I will try Salmon next.</span>

https://anovaculinary.com/what-is-sous-vide/

 

[mrsalvo]

Thank you!

Barry

 

[nanook]

Incredibly-Yummy Chuck Roast

I've had a Joule sous vide cooker for over two years and can attest to the consistently great results to everything from beef, chicken (definitely the best chicken breasts I've eaten), pork and salmon - to eggs, vegetables and desserts.

The images are of a chuck roast-!  Yes, that result requires a sous vide cook time of 20-24 hours to breakdown the collagen and achieve the tenderness for a 5# cut of meat; but the flavor... pretty damn close to that of prime rib, and also pretty close to the tenderness of a traditional slow cook or pressure cooked chuck roast.  (And longer cook times would increase the tenderness of the meat - but for my liking, this is more than good-enough).  Remember, in this recipe the meat is cooking at a CONSTANT temperature of 133° - so that's as hot as the meat will get - hence the rare to medium-rare results.  The key to this being a safe cooking technique is the combination of 'time & temperature'.  As the cook time is so very long - it will easily kill ALL bacteria during that time; and frankly is safe to eat after only a few hours.  Again, the additional time is needed to break down the collagen to provide the tenderness in the meat.

 

Following the sous vide cooking, the meat is encrusted in ground peppercorns, mustard seeds and chopped rosemary, placed in a 475° oven for 15-20 minutes to brown the surface and is served with a Yogurt-Herb Sauce.

 

 

 

 

[rp2813]

Now I'm Hungry

I've always been skeptical about sous vide, but the Anova videos and Ralph's pictures have me curious now. 

 

The Anova is right up my alley.  Easy to store, and affordable.  I use very few apps, but for this I'll deal with it.

 

 

 

[chachp]

 

<span style="font-family: helvetica;">I found this one the other day and this was a pretty good tutorial I thought.  Steve, that roast REALLY looks good.</span>

 

[sudsmaster]

A potential problem with this Anova item is the number of complaints about the motor being too noisy. Although some reviewers stated it theirs was OK. So, I don't know.

Costco "kit" comes with a water tub, cover and the heater/motor/etc. Some complained about the tub being too big. I suppose one could always use a smaller container as needed. One review on the Costco site stated the tub in the kit took several gallons of water.

The price at the Costco site for the kit is $199. Not exactly cheap IMHO, but might be worth it.

Apparently the Anova kit was available at Costco warehouses last year (2021). I don't recall seeing it, but perhaps because I wasn't looking for one.

OTOH, I bought some rib steaks at the local Costco last winter, and despite them being labeled at "choice" grade, they were tough as nails. Perhaps they were intended for sous vide?

 

[labboy]

We have the InstantPot Sous Vide device. It looks like an immersion blender and clamps on the side of the uncovered InstantPot (you basically use the insert / base to hold the water / insulate.). We have been very happy with it. Practically silent and the set temperature is very accurate.

We have done steak, duck, turkey and pulled pork in it and everything always comes out extremely moist and flavorful.

Bob

 

[henene4]

You actually want a certain water volume with sous vide methods - though not a considerable issue, a larger amount of water will keep temps more consistent.
Especially with cheaper systems that aren't the best at temp control that can help. It also reduces the temp drop when adding food.

The more delicate a food is the better it does with sous vide.
Heard great things about fish filet done that way.

Also, actually searing the food afterwards at as high temps as possible afterwards plays a great role.
You don't want much cooking to happen there - just browning, so the quicker that happens, the less you sacrifice the perfect end to end texture and doneness.

One of the weirdest things I heard being apparently great (to some) is sous vide boiled eggs.

There is a specific temperature that sets egg whites but barely sets egg yolks.

Result is a "solid" egg white but a perfectly creamy yolk. Since the temps for that are only a few degrees apart sous vide is the only way to get that.

 

[combo52]

Perfect eggs with runny center

My 50-year-old sunbeam egg cooker does perfect eggs anyway you like them, including hard-boiled with far less time and energy than boiling a bunch of water.

John L

 

[kb0nes]

While the idea of controlled water temp might be good for only cooking an egg to a set degree, you aren't going to have a lot of success peeling the shell from that egg. Eggs cooked slowly have the most tenacious shell/membrane as the white just doesn't set fast enough.

For me the best technique is to place the eggs in a steamer basket and lower them into a steaming pot. Timing is a mess though since the size of the egg and its starting temp changes it all.

If one really wants to Sous Vide eggs this serious eats article covers it all

https://www.seriouseats.com/sous-vide-101-all-about-eggs

I tried it once and never will again.

 

[foraloysius]

The only use for sous vide and eggs I can see is to pasteurise them. We don't have pasteurised eggs here in supermarkets, only egg whites. I was thinking about pasteurising them myself so I can use them for some raw egg recipes.