[Sous Vide: Recipes, Techniques & Equipment (Part 4)]

That wouldn't work, I'm afraid (although there are other tricks you can do with those cannisters).

In a chamber vacuum machine, the air is evacuated from the chamber and the bag is sealed around the food while it is still inside the chamber under low pressure.  This is impossible with a FoodSaver.

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Damn the physics! Full speed ahead!

[Sous Vide: Recipes, Techniques & Equipment (Part 4)]

No, I don't think that a FoodSaver can compress fruit.  I actually wonder whether any bag sealer can compress fruit.  Haven't tried it with the semipro bag sealer I have now.

Vacuum chamber machines are generally powerful enough to compress fruit and veggies in to a terrine-like stack.

Its less the power of the vacuum and more the method of vacuum that makes the difference. FS machines can actually pull a very strong vacuum.

I've been thinking about this, and I think I've figured out why it works with a chamber vacuum and not a bag sealer. When you have the fruit in the chamber and evacuate the air, you are creating a low pressure environment in the chamber. This should have the effect of "sucking out" the air in the little spaces throughout the watermelon. The the bag is sealed around the fruit, and when the chamber is opened there is an even 14.7 psi of pressure which closes all the empty spaces created when the air was sucked out of the fruit, thereby compressing the fruit.

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When I bought my Foodsaver, it came with three canisters, like these: Foodsaver canisters

Do you suppose that the Foodsaver would generate enough vacuum to successfully compress fruit in these? While compressed fruit isn't high on my personal to-do list, I would be happy to provide some experimental results, if someone wants to guide me in the prep.

[Sous Vide: Recipes, Techniques & Equipment (Part 4)]

(1) You are quite right, if you want a `steakier' short rib then you would use a lower temperature for a longer time (say 131F/55C for 24 hours) and if you want a `braised' short rib then you would use a higher temperature for a shorter time (say 176F/80C for 8-12 hours). 

(2) The air pump may not be necessary, but it certainly doesn't hurt anything.  If you have a good (thermocouple) digital thermometer, you can measure the water temperature at multiple points and see if the water temperature is uniform without the air pump. 

(3) Everyone probably has their favorite `blow 'em away' sous-vide recipe.  I usually show off the power of sous-vide by making roast beef: chuck roast seasoned with salt and pepper and cooked for 24 hours at 131F/55C.  I use chuck roast because it has great flavor, is extremely tender after the collagen has dissolved into gelatin, and is inexpensive (only about $3/lb at Costco). 

Some of my friends absolutely love sous-vide salmon, while others don't care for it at all.  Many of my friends like sous-vide chicken breasts, but I think that is just because conventionally prepared chicken is grossly overcooked.  If you do go for chicken, I would recommend removing the skin first and preparing it separately and then brining the chicken breasts.

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Thanks, Doug! I finished up the short ribs yesterday and I have to say: Best. Short ribs. Ever. My girlfriend is now a believer. Tender, pink meat all the way through. I used a very hot cast iron skillet to finish them. I meant to take pictures, but got caught up in the excitement of the first 'unveiling', and only have pictures of the PID/pump/rice cooker set-up. Next up will likely be your chuck roast, but also on the near-term agenda are oxtails, a reprise of short ribs at higher temp/shorter cook time for contrast, and veal or lamb shanks.

[Sous Vide: Recipes, Techniques & Equipment (Part 4)]

Hi all! Reading this thread provided the impetus to get a SVM PID, 25 cup rice cooker, and cheap aquarium air pump. I've had some short ribs in at 141F for 16 hours now (and counting) and have a couple of questions maybe y'all could help me with:

(1) I noticed that Doug's excellent SV web pages included time/temp for flatiron steak and pork confit--has anyone developed similar numbers for short ribs? It seems as though there's a tradeoff between water temps in the area of steak internal temps (yielding a steakier short rib) and higher water temps (resulting in more of braised final product). Is that an accurate assessment? Since I've still got a good 20 hours or so of cooking time ahead, I thought now might be a good time to ask

(2) Since I'm using the air pump, I can't close the lid of the cooker and am using aluminum foil over the top of the cooker for insulation/evaporation control. Is the pump necessary when using a closed rice cooker, or is there sufficient convection in the cooker?

(3) My girlfriend thinks that I'm insane and is convinced that I am turning our kitchen into a chemistry lab. Could someone provide the archetypal "blow 'em away" SV recipe that will convince her that I am not a mad scientist, but actually a visionary whose only desire is to offer her other worldly sensual pleasures?