Sous Vide

Post tags: | cooking | recipe | sous_vide |

top choice - Sansaire Sous Vide Immersion Circulator

Sansaire Cooking Guidelocal copy — Sansaire Cooking Guide

hardware

Information

amazingfoodmadeeasy.com review anova nomiku sansaire

heavy.com/tech Top 5 Best Immersion Circulators

thesweethome.com/reviews Anova Precision Cooker WI-FI.

Weston Professional Advantage Vacuum Sealer

sousvidesupreme.com article Sous Vide Cooking Reference Guide temp. guide

chefsteps.com sous vide time and temp Sous Vide Time and Temperature Guide

cookingissues.com Sous vide temp. picture chart

molecularrecipes.com article Sous Vide Cooking Times

Sous Vide Cooking Times

The temperature and time that you cook your food at depends on the food, the texture that you desire, and if you’ll be serving anyone who’s immune compromised.

The time it takes for the center of the food to reach desired cooking temperature depends on the initial temperature, thickness and shape of the food item and the temperature of the bath. But when cooking sous vide, it is sometimes necessary to hold the food at desired target temperature for some additional time for a few reasons.

Minimum time

Tenderize tough meats, for example beef brisket and short ribs, benefit from longer cooking times. As Douglas Baldwin taught us, tough cuts can be made tender and still be a medium-rare to medium doneness by converting collagen (the connective tissue that holds muscle fibers, bones, and fat in place) into tender gelatin by holding the meat at between 130°F/55°C and 140°F/60°C for six hours to three days. At below 140°F/60°C, enzymes (such as collagenases) can significantly increase tenderness after about six hours. Above about 130°F/55°C, heat will begin breaking down collagen into gelatin and reduce inter-fiber adhesion; the amount of time needed to tenderize decreases exponentially as the temperature increases, so it’ll take about 2 days to make a chuck roast fork-tender at 130°F/55°C and less than an hour in a pressure cooker. For more information, see §2 of his guide or his review article.

Pasteurize the food by holding it in the water bath until any foodborne pathogens have been reduced to a safe-level. This only works if target cooking temperature is above 126.1°F/52.3°C. Below this temperature, food needs to be served immediately and it won’t be pasteurized. Pasteurizing is required for the Cook - Chill - Freeze - Reheat sous vide method that we explain in Finishing Food After Cooking Sous Vide lesson. More on this at the end of this article.

Maximum Time

There is also a maximum time that you can hold the food in the sous vide water bath and it varies by food type. In some foods, such as chicken, fish and some tender cuts, enzymes may cause a mush-like texture if hold in the bath for too long as they break down too much of the connective tissue and inter-fiber adhesion. Chicken becomes mushy after about 4 hours while for fish it may be just a few minutes.

For this reason, fish and tender cuts usually just need to be brought up to temperature and then served. As Douglas Baldwin explains, this frequently means that fish and tender cuts cannot be pasteurized — that is, reduce any foodborne pathogens to a safe-level — and made safe for immuno-compromised people. Some tender cuts, such as poultry, should always be pasteurized since they’re likely to make even healthy people sick.

Beef and tougher cuts can be hold in the sous vide bath for long times and they usually benefit from this as explained before. Over time the connective tissue in the muscle will eventually weaken, but such a change might take days at such low temperatures.

molecularrecipes.com - article by Douglas E. Baldwin Sous Vide Cooking: An Introduction

codlo.com article The Ultimate Guide to Sous-Vide (Time & Temperature)

seriouseats.com article The Food Lab’s Complete Guide to Sous Vide Steak

Sansaire Sous Vide Immersion Circulator

youtube Tested - Show and Tell: Sansaire Sous Vide Immersion Circulator

youtube Tested - Cooking Sous Vide with the Sansaire Immersion Circulator

youtube Sansaire - How to Cook Prime Rib Sous Vide

youtube Sous Vide Guys - Review of the Sansaire Sous Vide Machine

youtube Leroy McMillin - Sous Vide Chicken Breast with a Dill and Ginger Sauce

Sous Vide Method

youtube SousVide Supreme - Burgers Sous Vide

youtube Chef Tips - Bill Murray Burger Recipe - Sous Vide Burgers

C.T. P

youtube video list C.T. P - My Sous Vide Cooking Videos

youtube C.T. P - Sous Vide Boneless Skinless Chicken Thighs Two Ways 1080p

youtube Jeanette Chen - How to make Perfect Sous Vide Poached Eggs with Sansaire Circulator at 63 degrees C

Container

chowhound.com thread

$24.49Cambro 12189CW135 4.75 Gallon Polycarbonate Food Storage Camwear Box

$23.75 at amazon prime Cambro (1218SCCW135) 12” x 18” Lid for Half-Size Food Box - Camwear® SlidingLids

reviews

Amazon review By Chris B on November 20, 2013 - Box and Sliding Lid Work Great for Sous Vide.

Size: 4.75-Gallon

I just got this food box to use with my Anova sous vide water circulator. It is the perfect size for that machine and is about as large a box as you can use for what that machine is rated for (5-6 gallons). I can also tell you that the gallons listed in the description is not accurate. It is not 1.75 gallons. It is 4.75 gallons. I purchased the sliding lid (Cambro 1218SCCW135) separately and that works perfectly. I can slide the lid mostly shut (except for the width of the machine). I covered the remaining small opening with a piece of foil. There are no modifications required to the lid to fit the machine which is great considering most of the reviews I read talked about cutting holes in the lids. That is not something I want to do and Polycarbonate is easy to crack/shatter.

recipes

chicken

amazing ribs temp - 160 deg. F.

rub

food molds

$2.69 each at webstaurantstore.com 4” Square Stainless Steel Egg Ring with Handle

Sear Torch

Sansaire Searing Kit

$160 at amazon.com

The most powerful culinary blowtorch ever created for home use, and the perfect way to sear foods cooked sous vide!

Includes torch head, propane fuel cylinder, searing rack and drip tray. Each fuel cylinders lasts for months of normal use.

Produced in partnership with BernzOmatic - a trusted name in fueled flame products since 1876

WIRED Magazine says, “Every part of the Searing Kit is built like a rock, looks great in the kitchen, and has plenty of entertainment power to boot.”

Bernzomatic TS8000

Bernzomatic TS8000 - High Intensity Trigger Start Torch

kit $60 at lowes.com TS8000 high intensity trigger-start torch head and 14.1 oz MAP-Pro-filled cylinder

Searzall Torch Attachment

$75 at amazon prime Searzall Torch Attachment, Small, Stainless

Searzall is compatible with the Bernzomatic TS8000 torch head, and 16.4 ounce propane tank

Review

Christopher Kavkaon December 7, 2014

5.0 out of 5 stars The Searzall is a wonderful tool to add to your quiver of “modernist” equipment

The Searzall is a wonderful tool to add to your quiver of “modernist” equipment. Its specialty is precise control over browning, and my five star review is absolutely based on the fact that I understood this before I bought it. If you’re looking for a tool for quick searing of sous vide steaks for your dinner party with your ten closest friends, buy a “MAPP” canister and run open flame to save yourself the arm cramping. This tool does NOT sear quickly. However, when it comes to things like seafood (shellfish especially) that require a light touch, or beautifully and perfectly searing any item, this tool is invaluable. Like any specialty equipment… understand its limitations, understand the true benefits over working without it, and it will impress you with its ease of use to create exactly the level of searing you were aiming for.

Christopher Kavkaon December 7, 2014

5.0 out of 5 stars The Searzall is a wonderful tool to add to your quiver of “modernist” equipment

The Searzall is a wonderful tool to add to your quiver of “modernist” equipment. Its specialty is precise control over browning, and my five star review is absolutely based on the fact that I understood this before I bought it. If you’re looking for a tool for quick searing of sous vide steaks for your dinner party with your ten closest friends, buy a “MAPP” canister and run open flame to save yourself the arm cramping. This tool does NOT sear quickly. However, when it comes to things like seafood (shellfish especially) that require a light touch, or beautifully and perfectly searing any item, this tool is invaluable. Like any specialty equipment… understand its limitations, understand the true benefits over working without it, and it will impress you with its ease of use to create exactly the level of searing you were aiming for.

The Denon February 17, 2015

Awesome tool.

I don’t know how I lived without a blowtorch and the Searzall… This does a GREAT job. It takes a while to get comfortable using it (tip: get closer than you think… you’ve gotta really sear that steak!)

I now use this for EVERYTHING. Helping cheese melt on an omlette, grilled cheese, Top of a chili dog, browning almost anything… It’s awesome. The mesh does disfigure a bit, bulging out in the center, and I can tell it’ll probably need periodic replacement… hopefully not too difficult to do, but I haven’t tried that yet.