Sous Vide - late to the party...
Discussion
Just got the Anova kit.
I tried searching on here, but only found very old threads. Are there any current threads on the subject?
Can anyone recommend the best websites to visit, book to buy etc, for the complete newcomer to sous vide?
What are your foolproof temperatures and times for your favourites?
:-)
I tried searching on here, but only found very old threads. Are there any current threads on the subject?
Can anyone recommend the best websites to visit, book to buy etc, for the complete newcomer to sous vide?
What are your foolproof temperatures and times for your favourites?
:-)
https://www.douglasbaldwin.com/sous-vide.html
https://www.amazingfoodmadeeasy.com/sous-vide-time...
Anova have an app as does Joule. Both can be useful
https://www.amazingfoodmadeeasy.com/sous-vide-time...
Anova have an app as does Joule. Both can be useful
We had some cod that had been sous vided(?) the other day. I asked the chef and he said he salts the loin to draw the moisture out of it, portions it up and vacs it, then sous vides it at 55*c for 8 minutes. I suppose the cooking time depends on the size, although 8 minutes didnt sound long enough to me, so I may have misheard.
It was amazing, it gave the cod such an amazing texture.
It was amazing, it gave the cod such an amazing texture.
I mainly use sv for slow cook pork belly and confit duck legs etc nowadays. I just find that traditional methods and reverse sear techniques give better results regarding texture for cooking lean cuts. Although I did do brined turkey breasts at xmas which were good.
For confit I use 1.3% salt 8-10hrs at 77 DC
For belly I use 0.8%salt plus 0.5% sugar and 10-12hrs at 77-80 DC
My tip would be to wrap aromatics in cling and cut off the ends to avoid direct contact with the meat.
For confit I use 1.3% salt 8-10hrs at 77 DC
For belly I use 0.8%salt plus 0.5% sugar and 10-12hrs at 77-80 DC
My tip would be to wrap aromatics in cling and cut off the ends to avoid direct contact with the meat.
I find those cheap beef joints from the supermarket work well sous vide, cooked for around 12h at a low temperature so rare and sliced thinly.
I've also enjoyed success combing cooking methods, for example. Pulled Pork - Sous vide a pork shoulder and let it go cold, then bring it back to temperature in a smoker so you get a nice smoky bark without the time / effort required to fully smoke. Same method works for ribs.
Fried Chicken - Sous vide chicken pieces so they are cooked properly for the dark / light meat and then breadcrumb or floor and deep fry before serving.
I've also enjoyed success combing cooking methods, for example. Pulled Pork - Sous vide a pork shoulder and let it go cold, then bring it back to temperature in a smoker so you get a nice smoky bark without the time / effort required to fully smoke. Same method works for ribs.
Fried Chicken - Sous vide chicken pieces so they are cooked properly for the dark / light meat and then breadcrumb or floor and deep fry before serving.
Edited by Type R Tom on Wednesday 26th February 09:11
Yeah you do have to pick and choose what's good. I tried an aldi "roasting joint" that I assumed would be half gristle and tried it for 24hours, but it came out too soft. It was too lean, I'm assuming it was topside and so I'll keep something like that maybe 5hours tops depending on thickness.
Pork chops have been great, a couple of hours for a monster 16oz loin chop was outstanding. Cheap too.. Beef short ribs were great for a long time as well.
I'm wanting to try a whole deboned and stuffed chicken/duck etc, but not too sure what temperature/ time to go for as the dark and white meats cook differently.
Pork chops have been great, a couple of hours for a monster 16oz loin chop was outstanding. Cheap too.. Beef short ribs were great for a long time as well.
I'm wanting to try a whole deboned and stuffed chicken/duck etc, but not too sure what temperature/ time to go for as the dark and white meats cook differently.
thebraketester said:
We had some cod that had been sous vided(?) the other day. I asked the chef and he said he salts the loin to draw the moisture out of it, portions it up and vacs it, then sous vides it at 55*c for 8 minutes. I suppose the cooking time depends on the size, although 8 minutes didnt sound long enough to me, so I may have misheard.
It was amazing, it gave the cod such an amazing texture.
The salting will be responsible for most of that texture. Really firms it up and makes it meatier. It was amazing, it gave the cod such an amazing texture.
The gentle cooking will make sure it maintains that texture.
I use mine mainly for steak at 53.9 deg C. Probably use it once or twice a week (use it for sausages too) but it did pack up on me about 11 months in and stopped heating.
Emailed anova and they gave me a few things to try but they didn't work so they sent me a new one straight out, didn't even have to send the old one back.
Keep meaning to take the old one apart to see if I can fix it but haven't got around to it yet.
Emailed anova and they gave me a few things to try but they didn't work so they sent me a new one straight out, didn't even have to send the old one back.
Keep meaning to take the old one apart to see if I can fix it but haven't got around to it yet.
Downloadable PDF with times/temps, I keep a copy handy in the kitchen for quick reference.
https://s3.amazonaws.com/chefsteps/static/ChefStep...
https://s3.amazonaws.com/chefsteps/static/ChefStep...
cbmotorsport said:
thebraketester said:
We had some cod that had been sous vided(?) the other day. I asked the chef and he said he salts the loin to draw the moisture out of it, portions it up and vacs it, then sous vides it at 55*c for 8 minutes. I suppose the cooking time depends on the size, although 8 minutes didnt sound long enough to me, so I may have misheard.
It was amazing, it gave the cod such an amazing texture.
The salting will be responsible for most of that texture. Really firms it up and makes it meatier. It was amazing, it gave the cod such an amazing texture.
The gentle cooking will make sure it maintains that texture.
The Serious Eats website is the source of all the recipes from Anova. From the recipes you can follow the link through to the "Food Lab's Complete Guide to _____" to get all of the nerdy testing details. 
https://www.seriouseats.com/recipes/topics/method/...
We bought the cheapest vacuum sealer from Amazon which works way better than snap-lock bags, especially for long cooks.
https://www.seriouseats.com/recipes/topics/method/...
We bought the cheapest vacuum sealer from Amazon which works way better than snap-lock bags, especially for long cooks.
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