Questions tagged [sous-vide]
Questions about food safety and technique for cooking sous vide.
278 questions
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Should I sous vide a prime rib for 24-48 hours? [closed]
For thanksgiving, I cooked a prime rib in the oven. I was slow cooking it at 250f and took it out when the internal temp of the beef reached 125f. When I went to bite on the meat, it was very tough to ...
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First time sous vide for a large cookout
Every year my wife and I host a big cookout at our house. Being Jamaican-American I'm legally required to grill jerk chicken, along with other foods. The issue is that the chicken ALWAYS takes me way ...
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Is there any difference in quality when you marinade ingredients before or after when sous vide cooking?
I know technically speaking that storing cooked food in a sauce is not marinading, but please bear with me, as I can't think of a better term.
I am cooking some char su pork sous vide, and I will not ...
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Can't make sous vide eggs
I recently bought an Anova precision cooker and I'm experimenting a little with sous vide cooking.
I'm trying to make eggs, just like the ones I see on YouTube or guides: slightly firm whites and a ...
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Making sauces from salty sous vide juices
As a rule of thumb, when slow cooking meat using the sous vide, I add ~1% salt by weight. This penetrates the meat nicely and creates a level of seasoning that everyone seems to enjoy.
The tricky bit ...
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Sous vide pouches puffed up - Is this product contaminated?
For years now, I have cooked a beef joint Sous Vide for 18-24 hours at 133F (57C) with a final sear in the oven. The meat is not blanched or pre-seared prior to Sous Vide cooking, just seasoned with ...
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How can I tell if commercial packaging is suitable for Sous Vide cooking?
Looking at the Serious Eats website, J. Kenji López-Alt cooks a gammon (ham) joint sous vide in the original packaging.
As vacuum sealed produce in the UK doesn't have any certification mark as to the ...
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Sous Vide: Why pre-heat?
I wonder why all sous vide recipes call for preheating the bath first and then placing the food inside. I always do the opposite: I place the food in first and then start sous vide cooking.
My ...
user84638
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Preventing eggy sous vide water with Crème Brûlée
Crème Brûlée is a staple sous vide recipe in our household, but cooking them in Mason jars (even using expensive high quality ones) inevatibly leads to some leakage from the pots into the water. Apart ...
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How can I prevent solid mix-ins from sinking or floating in my sous vide egg bites
Inspired by https://recipes.anovaculinary.com/recipe/sous-vide-egg-bites-bacon-gruyere I tried to make a variant of this recipe. My primary goal was to cook a single "log" of egg bites which ...
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Creme Brulee disaster - Any way to recover? [duplicate]
I made a batch of Creme Brulee in my Sous Vide bath last night (82C for 1 hour in a ziploc bag), 6 egg yolks, 600ml cream, 6 tablespoons of sugar and vanilla essence. Normally, this turns out firm but ...
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Re-heat Sous Vide Roast Beef
I've just completed a 6 hr Beef Roast (sear and sous vide), when we collectively realised we can't eat it today.
What's the best way of keeping it for the next day without drying it out?
My current ...
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Sous-vide short ribs including marinade
I plan to make sous-vide Korean-style short ribs this weekend, but I don't have a vacuum machine or easy access to decent ziplocs. I usually ask my butcher to vacuum the meat, including spices or ...
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Is it safe to cook meat in a Sous Vide bath with the absorbent pad attached? [duplicate]
I froze a small beef joint with the intention of cooking this from frozen in a sous-vide bath. On removing the outer plastic wrap, it appears that there is a black pad used to absorb moisture from the ...
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Why is it safe to defrost meat in a sous-vide bath?
As I understand it, you can cook meat directly from frozen in a sous-vide bath by increasing the cooking time by 30-60 minutes depending on the size and cut of meat.
Another method that can be used to ...
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