AVFOOL
-
Posts
57 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by AVFOOL
-
-
My latest SV experiment form a couple of weeks ago involded pork belly. I brined a skin on piece and cooked it with some ginger and garlic at 150 for 24 hours. I then let is rest under a heavy weight in the fridge overnight. Then I removed the skin and seared it. Here it is served with Soba, Napa Cabbage, a thin cucumber slice, a soy pudding sauce and sesame.
The texture was pretty good and the taste was rich and porky. Oddly enough not much ginger or garlic flavor came through. I was worried these might be overwhelming actually. I would like to cook at maybe a slightly higher temp and a shorter time, say 155 for 15 hours or so. I am hoping to get the fat a bit softer.
I am thinking of trying a piece of pork butt soon too. The idea is along the lines of barbeque flavor. I do not think it is a good idea to cook it with bbq sauce, but maybe apply a good rub, sear it, add a little liquid smoke and CSV. Whenit is done I can brush with bbq sauce and torch lightly. Does that sound right? Any suggestions to timing/temp? Should I treat it like a piece of chuck and cook in the high 30s for 36 hours?
I have SVed many times Pork butt and Pork rib meat at 82.2 C for 8 hours with very good result. Your idea of rub, sear, liquid smoke all sounded right on. Let us know the final result.
-
Since I started the topic about pork belly, I thought I may as well include a picture to show how it turned out.
Photo edited slightly to get rid of someone's hand about to grab the plate.
The pork (if I modestly say) was some of the nicest I've ever eaten. It's the first time I've cooked belly of pork before, so it's nice to discover how easy it is to feed a group of people.
Disappointed with the crackling. While it tasted good, it lacked the crunch crackling is supposed to have. I put the crackling back in the oven for a further 15 minutes but nothing seemed to be happening and people were arriving so I had to serve it.
Accompaniments were shredded spring greens, with diced apple and garlic, polenta mash and caramalised shallots with a creamy mustard sauce.
Pleased with the results but will have to work on getting that crackling right.
Cook pork skin with fat on stove at low - medium to render all the fat and than let sit for a while until crispy.
-
I had been SVing for the last month or so and I like to report the followings:
1. Tools:
a) Immersion circulators and great. They are versatile and accurate. They can fit any containers and they can be done anywhere there are a plug (even in the bedroom and take advantage of the steam as humidifier - just kidding). They are great for keeping food warm during service. When I entertain, I keep all my warm food in bag and kept them at 50 deg C. I will cut open the bag as each course come due. For seafood, I don't drop them in bath until 15 minute before they are due to be serve and of course I have dial it up to 55-60 deg C. I keep my soup and sauce in separate bag if needed. I can not have a party without my immersion circulator now.
b) I have been without a chamber vacuum sealer and uses a Foodsaver for at least 3 weeks and it is fine. You can vacuum seal just about everything with the acception of soup and sauces. However, in a pinge you can bag liquid ( not vacuum pack ) by squeezing out as much air as you can than use a non-Foodsaver bag and your food saver will seal the bag without sucking out the air. I now have a chamber vacuum sealer MVS-31 and I am loving it. I make the mistake of order Koch and was able to return it. Reasons for my dislike was posted earlier. MVS-31 works good for me. It does a good job and it is easy to use. It vacuum pack a lot better (stronger vacuum) than Food saver. It is easier to use than Foodsaver and the bags are a lot less so for the long run it may pay for itself. For anyone that is going to SV all the time should definitely get one.
Food:
a) I had SV BBQ ribs - my first and it turn out not as good - see my earlier post. b) Pork tenderloin turns out great and I had done it many time since with great result. Pork Butt also works good especially if you have a meat slicer. I cook it at 82.2 deg C for 8 hours than I slice them thin and served them with a Soy, hot sauce of your choice, some hot canola oil and garnish with diced green onion - very tasty and tender.
c) SV Duck legs at 82.2 deg C for 8 hours is better than the ones I slow braised on top of the stove for 2 hrs. (mainly for the sauce). The SV legs are juicer and had a better mouth feel. The braised legs are drier but left me with a lot of good sauce.
d) Instead of SV cod in bag, I use olive oil to poach at 60 deg for 15 minutes and the texture is far better than sear on pan or oven baked even SV with stock in bag at the same temp and time. I serve it with TK's sofritto.
e) Live abalones are first steam for 2 minute to facilitate taking them out of their shell. I than SV them in a stock of chicken and virgina ham at 82.2 deg C for 8 hours. They are serve 2 ways. Cold as sashimi with soy and wasabi as dipping sauce and hot with the addition of a little oyster sauce to the liquid in bag and garnish with dice green onion. I like both and will be serving them at this week's party as apertizers.
f) Diver scallops (U-6 - cut in half) SV at 53 deg for 15 minutes, is good to go as is with a sauce of lemon, butter, and caper. It may look uncook to some so I use my butane torch to brown the top and bottom. Ones that I brown to look like seared scallop are actually too well done to my taste and the one that's lightly brown are better. Personally I prefer as is.
g) NY steak had been covered a lot on this site. I will just say I prefer to cook them on my BBQ.
I covered a range of food here and still have a lot of area not covered yet. Will post as soon as I experience a little more.
-
Great looking Foie.
I buy mine from Hudson Valley Foie Gras. They are very reliable and the product is always fresh. I like them seared and served with fruit e.g. ice wine poached pear with a sauce from reducing the poaching liquid. They can certainly be frozen - a lot of meat market sell them frozen. You can cut it into smaller portion, vacuum pack and freeze them. TK in his book Sous Vide have a few recipe of SV Foie Gras that I like to try. I will report the finding.
-
It sounds like a nightmare. For fish like cod or salmon try olive oil poach at 60 deg for 15 minutes. It is my favorite way of cooking fish. I like it more than SV in bag.
-
Thank you again and now I am ready to return my Monster Machine and order the MVS 31.
-
Thank you for the insight. I am in the process of returning my Koch 225 and thinking of getting MVS 31 instead because of reasons state earlier. Size of chamber is not as important to me as being able to fit on my kitchen counter. I will not be packaging a lot of food just for SV and leftover however I do want to compress melon etc.
-
Just came back from a course @ CIA Greystone on Sous Vide. Was a great course and learned a lot.
Looking at some low cost alternatives to equipment.
The PolySci Immersion Circulator is pretty much the industry standard, a no brainer.
A Minipack or other tabletop chamber vacuum sealer is $$. I'm looking at various FoodSaver models, since are $150-300 and could be replaceable if broken. Anyone using these, and if so which model do you use/prefer?
Bags - I found some bags over at BCU, which average out to about $0.07 a bag. Just wondering if these bags would be seal-able by the foodsaver? Or should I just go with the Foodsaver bags, which are more money?
Thanks in advance for any suggestions.
I agree PolySci Immersion Circulator is a no brainer. I use it a lot and I am very happy that I had one. It is very versatile and can be fitted to everything from a stock pot to a full size cooler. I use it all the time and consider getting a second one for just keeping the food, soup and sauces warm during a multi-courses dinner party at home.
However, the chamber vacuum sealer is a different story. They are many different brand and model available and a great variance of price ranges. There are really no great discussions of the various model. I opt for the one that TK recommended in his book Under Pressure - Koch Model 225. It is suppose to be a tabletop model but frankly it is way too big to sit on the table top. I just received it last week and I am trying to return it back to Koch - they are kind enough to authorize the return. However, because of the size and weight (120lb) sending it back is a task in itself. We are still trying to figure out how to do it. That prompt me to write this post. May be others can share their experience with various chamber vacuum sealers. I will share mine with Koch even though I had not used it yet but I do have the unit to look at and be able to give the following observations:
1. It is way too big for counter top. It will not fit on a standard 24" counter (it is 27inches in width) and the top clearence is the biggest problem. If you have any type of shelving on top of your kitchen counter with clearing of again 24 inches, it is too short for the machine to open ( it requires at least 30 inches of clearance).
2. To put oil in the amchine and to check the oil level, you need to open the machine by flipping it completely over the front of the machine and let the top hang over the counter (if you have one that is big enough and can clear the flip and have space for it to "hang out" over the edge. It take quite an effort to open the machine as it was fitted very tightly to to base, it take 2 persons to do this task .
3. The chamber is nice and big but if you spill. It is not easy to clean. You probably have to remove the seal bar to clean and may even need to take the chamber out.
4. According to the manuel , it is shipped without oil but according to the saleman it does have oil in it. However, I cannot fipped the top over because all I can do is open the top on the floor and so I cannot see the oil level glass located in the front of the machine.
It is probably a great machine when it is working but I do not had the chance to use it.
I would like to hear from others who had a chamber vacuum sealer and let us know what is your likes and dislikes about your particular sealer.
Thank you
I started experimenting with Sous Vide nine months ago when I discovered this thread. In the months that followed I bought an immersion circulator from eBay (it was great as a tester for circuit breaker performance - not otherwise useful, the purchase price was refunded when I emailed the seller a photograph of the do not use tag on the unit dated in 1997 ). I was frustrated and ordered a new PolyScience immersion circulator.
I had a bottom of the line Foodsaver clamp type vacuum sealer stored in the basement years ago, not long after I purchased it. I was frustrated by the poor seal it produced (I almost never got an air tight bag using the roll of material - even with a double seal on each end ). I could usually get a passible seal with the premade bags by sealing the top two or three times. I looked into replacing the Foodsaver with a better model or getting a chamber sealer. I decided that the chamber sealer was the better choice.
I looked at the specs and prices of new units from all the major labels. I say labels because several companies sell the same units with different names e.g. Bizerba, Berkel and Spiromatic sell the same units under their own names. I also searched for used units and found a Bizerba 350 in great condition for a low price ($1200), about the same as the small Chinese or Indian made machines (which I assume may be or may soon become unrepairable). The 350 is a bit larger than your Kotch 225 and has a lot more mass. (The Sipromatic data sheet lists the weight as 242 pounds.) The chamber is huge (18 x 18 x 6.5). I usually run with some plastic filler slabs in the chamber to reduce the volume of the chamber. The seal bar is 17 inches so I have the flexibility to seal two bags at once. Like the Koch 225 it has a 1.25 HP vacuum pump. For comparison the MVS 31 has a 0.25 HP pump.
On the Bizerba 350 the sight glass is visible in the back. I have not needed to change the oil. The oil visible in the site glass is crystal clear. It does not appear to be difficult but it does look like there will be some amount of oil spilled (like a car oil change). There is a cover bar which is removed by 4 screws to expose the pump and plumbing.
I did not have counter space for the unit so I bought a stainless rolling cart/table from Sams Club. It lives on the Breakfast room side of the kitchen counter.
The Bizerba chamber is easy to clean. The only cleaning problem is some tape adhesive residue on the cover. I have not used a solvent or abrasive cleaner since I don't want to cloud the plastic.
I ordered chamber sealer bags from Pleasant Hill Grain Bags Page.
It is interesting that you noted the difference in vacuum power of MVS 31 and Koch 225 (0.25HP vs 1.25HP). That can be significant. I like to hear from those that owned MVS 31 especially Douglas Baldwin because you probably had use the machines more than others. Is the lack of power impacted your use. I am interested in compressing melon like TK. That is important to me, I wonder if MVS 31 can do the same. Thanks
-
Thank you, that was helpful. I think MVS 31 is more suitable for home use.
-
I would like to hear from others who had a chamber vacuum sealer and let us know what is your likes and dislikes about your particular sealer.
Thank you
I ended up with the MVS 31 from these people. Your Koch unit seems to be about 25% larger than the Minipack 31.
So far I'm very happy with mine. The chamber seems to be large enough to package up anything I'll be cooking in the foreseeable future. On the website, there's a video that shows how to use suction from the machine to vac seal a bag that's outside the chamber. I haven't tried that yet. Probably won't need to.
When I got the machine, the compressor instructions said it was shipped without oil, but I checked, and it's full of oil.
Also, when I first tried to use it, I could only achieve a 93% vacuum. It's supposed to go to 99.9%. So I called the dealer and they emailed me instructions to calibrate. Very simple. Took about a minute. Now it works perfectly. I'm at 3250 ft. elevation, hence the need to re-calibrate.
Like you, I don't have room on my kitchen counter. So I brought home a rubbermaid cart to set it on. I roll it out of the pantry when I need it. If I'm just going to bag an item or two, I just leave it in the pantry. Works pretty good that way for me. If I'm ever fortunate enough to be able to redesign my kitchen, I will create a special place for the sealer. I don't know how I ever lived without this thing.
Thank you Bob. MVS 31 sounded good. You have not mention if it will actually fit on regular kitchen counter with a cabinet on top of counter that has a 24 in clearence? Also, is it easy to clean if you spilled inside the chamber? Is it difficult to change oil if need?
-
Just came back from a course @ CIA Greystone on Sous Vide. Was a great course and learned a lot.
Looking at some low cost alternatives to equipment.
The PolySci Immersion Circulator is pretty much the industry standard, a no brainer.
A Minipack or other tabletop chamber vacuum sealer is $$. I'm looking at various FoodSaver models, since are $150-300 and could be replaceable if broken. Anyone using these, and if so which model do you use/prefer?
Bags - I found some bags over at BCU, which average out to about $0.07 a bag. Just wondering if these bags would be seal-able by the foodsaver? Or should I just go with the Foodsaver bags, which are more money?
Thanks in advance for any suggestions.
I agree PolySci Immersion Circulator is a no brainer. I use it a lot and I am very happy that I had one. It is very versatile and can be fitted to everything from a stock pot to a full size cooler. I use it all the time and consider getting a second one for just keeping the food, soup and sauces warm during a multi-courses dinner party at home.
However, the chamber vacuum sealer is a different story. They are many different brand and model available and a great variance of price ranges. There are really no great discussions of the various model. I opt for the one that TK recommended in his book Under Pressure - Koch Model 225. It is suppose to be a tabletop model but frankly it is way too big to sit on the table top. I just received it last week and I am trying to return it back to Koch - they are kind enough to authorize the return. However, because of the size and weight (120lb) sending it back is a task in itself. We are still trying to figure out how to do it. That prompt me to write this post. May be others can share their experience with various chamber vacuum sealers. I will share mine with Koch even though I had not used it yet but I do have the unit to look at and be able to give the following observations:
1. It is way too big for counter top. It will not fit on a standard 24" counter (it is 27inches in width) and the top clearence is the biggest problem. If you have any type of shelving on top of your kitchen counter with clearing of again 24 inches, it is too short for the machine to open ( it requires at least 30 inches of clearance).
2. To put oil in the amchine and to check the oil level, you need to open the machine by flipping it completely over the front of the machine and let the top hang over the counter (if you have one that is big enough and can clear the flip and have space for it to "hang out" over the edge. It take quite an effort to open the machine as it was fitted very tightly to to base, it take 2 persons to do this task .
3. The chamber is nice and big but if you spill. It is not easy to clean. You probably have to remove the seal bar to clean and may even need to take the chamber out.
4. According to the manuel , it is shipped without oil but according to the saleman it does have oil in it. However, I cannot fipped the top over because all I can do is open the top on the floor and so I cannot see the oil level glass located in the front of the machine.
It is probably a great machine when it is working but I do not had the chance to use it.
I would like to hear from others who had a chamber vacuum sealer and let us know what is your likes and dislikes about your particular sealer.
Thank you
-
Doh! Where I'm from is under my avatar but I suppose I should've mentioned it anyway. Sorry 'bout that.
I'm located in San Diego.
I would recommend Market Restaurant 858-523-0007 (3702 Via Dela Valle, Del Mar - www.Marketdelmar.com ). Go to their website and see if you like they menu and price. They are always busy especially on weekend so make sure you make reservation (even during current economic condition). It is not a French Restaurant but it is one of the top establishment in SD. For French try Mille Fleurs (expensive but worth it). You can check them out at www.Millefleurs.com 858-756-3085.
-
Good in soups, too. Add at the last minute and cook just until wilted.
Great suggestion by all. I love Mizuna salad and I serve it with deep fried shaved burdock root (available in Asian Market), pear and goat cheese. If you cannot find burdock root, you can substitute with deep fried thin onion ring. Enjoy
-
Since it is for someone else, better be safe than sorry. Quick chill and refreigerate until service. Reheat in water bath (not boiling) for 15-20 minutes depending on thickness of meat. This will not work for seafood - it will be over-cooked.
-
My anniversery is coming up and I usually cook tuna for my wife. she really likes one of the dishes that I pulled off of epicurious but I want to try something different. Any tuna ideas out there?
If she likes tuna raw, there are a lot of choices.
1. Tuna poke serve with deep fried wonton skin.
2. Tuna carpaccio with arugula salad
3. Seared Tuna with lemon, caper butter source
If you need recipe go to web and there are tons of recipe for all of the above
-
Dungeness crab is in abundance and the price had been as low as $3.99/lb. in San Diego. I wonder if any one had try cooking crab Sous Vide. I would like to try to use 60.5 deg C for 3 hrs. Does that sounded right?
-
After my failed SV baby back ribs, I decided to try pork Tenderloin.
This time I brined it with TK's brining recipe for 24hr. I washed, dried with paper towel and vacuum pack it. It is SV at 60.5 deg C for 3 hours (from Douglas Baldwin,s article). I made a sauce with browned pork neck bone, onion and carrot. It turned out pecfectly cooked but a little salty for my taste - I probably brined it for too long. I was going to post some pictures but I failed in the down loading process.
-
-
It all depends on what texture you want your ribs to be. When I think ribs, I don't picture medium-rare meat and so use a higher temperature.
The amount of liquid in the bag does not just depend on temperature but also on time: at 140F/60C, beef cooked for 24 hours loses about 31% of its weight while beef cooked for only one hour loses only about 7% of its weight (Bouton and Harris, 1981).
I rather doubt you will notice much of a difference between ribs cooked at 180F/82C for 6 hours and 155F/68C for 24 hours. When I cook pork spare ribs at 155F/68C for 24 hours or at 176F/80C for 8 hours they both come out moist and very tender (even when I skip brining).
I first like to thank you for your great article on Sous Vide. It is more useful than Thomas Keller's "Under Pressure" (I have yet try to cook one of its recipe). I consulted your article for every SV I have done.
I think with any long SV brining may be the answer to prevent drying. Can I SV the ribs at 60.5 deg C for 24 hours to achieve med rare and would that also alliviate this drying problem (without brining)?
-
I have to ask why you are trying to sous vide ribs rather than simply brining and slow roasting to fall-off-the-bone tenderness then a fast saucing to a chin-dribbling succulent finish. Absolutely foofproof and delicious. Credits to Feiniger and Milliken's City Cuisine
I usually salt and pepper my ribs than slow roast in the oven before finishing on the BBQ with sauce. I do not do it enough to be consistent in my slow roasting and sometimes it get dried. So I thought I can SV to the perfect internal temperature more consistently because there are a big window of perfect doneness (so I thought). However, I do not know what is the perfect internal temp for ribs so I choose 68 deg C. It may be a little high. Brining before SV may be the answer too. I believe if done right SV can achieve a better bite to the meat (instead of following off the bone and a little muschy) and may be more consistent.
-
Where do you buy lecithin or methylcellulose for foaming?
How much to use?
I had never done this and like to try.
Thanks
-
Hello!
My husband is going to a conference in a week, and is looking for some good restaurant suggestions near his hotel:
Best Western Seven Seas
411 Hotel Circle S
He likes pretty much anything. Cheap, ethnic, gourmet are all good. He can do one really expensive dinner, but would love some great local cheap eats as well.
Also, any good coffee places, or night life nearby?
Thanks!!
I hope I reply in time for your husband to go to some of my suggestions.
1. Arridavecci is a good Italian restaurant on 4th in Hillcrest.
2. Yakitori on 6th in Hillcrest is a good Japanese Yakitori place with cheap food and great beer and sake
3. Emerald Chinese Restaurant 858-565-6888 on Convoy is a good chinese restaurant. They have a special late night menu after 9pm that is really cheaper ($5 to 8 per entre)
4. Thai House on Convoy is also good
5. Celadon on 6th in Hillcrest is another good Thai Restaurant.
6. Give Blue Point 5th downtown a try. Jan 11 to Jan 16 is Restaurant week and they have $30 - 3 courses meal that you should try
7. For high end try Bertrand at Mr. A (downtown SD) for view and great french food. Good deal during restaurant week - $40 for 3 courses.
That takes care of one week.
-
One of my friends made a reservation for pamplemousse. i haven't been there in years--anyone tried it recently?
I have not been there for a while but won a Fund Raising Auction Private Dinner cater by Pamplemousse. Jeff was there in person but none of us was impressed. Better yet try Market Restaurant just down the street across from the Polo Field.
-
I thought I would kick this topic back up since it's nearing that time of year again:
Best for its value at $30 for 3 course meal is Blue Point Restaurant on 5th downtown SD. I am going there tonight.
Most reliable for a great meal at $40 for 3 courses are
1. Market Restaurant (Via Dela Valle, Del Mar) - I will be there on 1/22/09 (they extended 1 week because they booked up really fast)
2. Mille Fleur (Rancho Santa Fe)
Need more recommendations, let me know.
Sous Vide: Recipes, Techniques & Equipment (Part 5)
in Cooking
Posted
I had used regular 3mm bag with Foodsaver. I usually put food with liquid in bag than squueze out as much air as I can than seal. As long as you do not use their own brand bag, you do not get vacuum but sealing only. Even with a chamber vacuum sealer, you do not vacuum out all the air anyway.