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torolover

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Everything posted by torolover

  1. I have a Sous Vide Supreme. I was thinking of "Sous Vide" the meats without bags in the Sous Vide Supreme with just water. The Sous Vide Supreme has a cover, though it's not perfectly air tight. I would do Chicken Breasts at 141F for 2 hours, Chicken thighs at 165F for 2 hours, and Pork Shoulder at 156F for 24 hours. Then I would freeze them for future use. Do you think this is dangerous? Thanks for all the helpful thoughts everyone!
  2. From Bonappetit: "The reason they're not necessarily “good” plastics is because a 2011 study found that when some were heated, these plastics —in fact, most plastics on the market, including those advertised as BPA free—release non-BPA chemicals that disrupt hormone activity. The amount of chemicals released, however, is unknown. There currently aren’t any published studies specifically focused on the migration of chemicals in sous vide conditions, so you should sous vide only if you’re comfortable with the gray area surrounding the effect of chemicals in non-BPA plasti
  3. Hi everyone, I have been eating Sous Vide meats (mostly chicken) almost every day for about 10 years. Now that I'm getting older, I've been thinking about the safety of the Ziplock freezer bags. Is the plastic in the Ziplock freezer bags safe for Sous Vide? I usually portion out 6 pounds of meat, Sous Vide them in Ziplock bags, and then freeze them. I usually Sous Vide chicken 165F for 1-2 hours. I also Sous Vide pork shoulder and pork ribs for 24 hours. I understand once in a while it may not be a big deal, but I eat Sous Vide m
  4. I'm thinking of making Korean Spicy Chicken but sous vide all the ingredients in 1 ziplock. I will put chicken thigh, onions, garlic, soy sauce, Kochujung, sugar, and potatoes and Sous vide for 165 for 1 hour. I know the chicken thigh will be good, but will the onions and potatoes give an off flavor? I'm guessing 165F is too low for onion and potatoes. Any thoughts? Thanks!
  5. Do clay pots or even la creuset cast iron pots really add "flavor" to food? or is this a myth? Can't Sous Vide make the same flavor? For example I know Sous Vide Duck "Confit" has the same flavor as Duck Confit cooked the traditional way. Thanks!
  6. I use a Ziplock, and use the under water displacement method. I believe it's quite common? Thanks!
  7. Let's say I sous vide chicken thighs at 165F for 3 hours in 3 different ways. #1 Sous vide with nothing in the pouch. (I use Ziplock and the underwater displacement method). #2 Sous Vide with Chicken stock (no salt) in the pouch #3 Sous Vide with Water in the pouch Would # 1 chicken loose less moisture then #2 or #3 because it has less liquids to dilute the chicken? Would # 2 loose less moisture then #3 because chicken stock has some chicken "juice" which can go back into the chicken? or Would all three chicken samples loose the sa
  8. I plan to Sous Vide Short Ribs for 48 hours at 140F, rapidly chill it, and put it in the fridge. I plan to reheat it to 140F and serve it for Christmas Dinner. If I have leftovers, can I simply put the short ribs back in the fridge? Then can I reheat it the next day, or even 2 days later and eat it safely? I read that C. botulinum grows between 50F and 118F and can only grow in the absence of oxygen. Since I opened the bag before dinner, does that mean I don't have to worry about Botulinum growing anymore? The whole Botulinum growth is confusing. Than
  9. Here are newer articles that say it's not safe. So confusing! https://www.drweil.com/health-wellness/balanced-living/healthy-living/is-plastic-wrap-safe/ http://www.dailymail.co.uk/health/article-3207138/Don-t-clingy-Amid-mounting-evidence-plastic-food-wrap-harbours-host-toxins-doctors-urge-people-stop-using-it.html
  10. I have read about frying herbs using oil and plastic wrap in the microwave. I'm concerned about the plastic wrap being toxic at high temps. What temp is plastic wrap toxic? I often cook white rice in the rice cooker and when it's done, I immediately put the hot rice in plastic wrap and wrap it up tightly. Is this OK? Internal temp must be at least 212 from the steam. The plastic wrap I use is Costo Kirkland Stretch-tite brand. Thanks for the input!
  11. I have some raw Foie Gras and Bone Marrow in my freezer. How long does it keep in the freezer? I have some from 5 months ago!
  12. torolover

    Sous Vide Garlic

    I don't know if the short time is the cause for the off taste. Maybe you had bad garlic? MC has a recipe for Fish stock which they sous vide with garlic for only 1.25 hours. They use garlic, onions, fennel, and other veggies at 80C for 1.25 hours. Why would they put garlic in the recipe if garlic would taste bad? Anyone else experience bad garlic taste during sous vide?
  13. torolover

    Sous Vide Garlic

    Modernist Cuisine and Anova has a recipe for Sous Vide Garlic at 190F for 7 hours. Just Garlic and Olive oil. Why would MC and Anova give this recipe if garlic would taste off? Have other people used garlic and onions during Sous Vide? Anyone else notice off taste?
  14. torolover

    Sous Vide Garlic

    I have sous vide chicken thighs with thinly sliced raw garlic for 6 hours at 150F and haven't noticed an acrid or off taste. Have other member's noticed bad garlic taste when sous vide with meat?
  15. Why not get the best of both worlds and use 2 pots? In one pot, prepare the pasta by boiling in lots of water. In another pot or saucepan, prepare the thick "pasta water" by boiling a little pasta with very little water. This saucepan will now have the thick "pasta water" that you are looking for. Simply add the thick "pasta water" to whatever sauce you want, and then add the sauce to the pasta!
  16. What is the cheapest wine brand you recommend for cooking Bolognese sauce or Beef Bourguignon? I know they say you should only cook with wine you would drink, but anyone has some good brand recs that's not too expensive? What do you think about Trader's Joes Charles Shaw Wine? Good to cook with? Thanks!
  17. One trick I use when making Ramen stock is I put fat and stock into a blender and blend on high. The fat emulsifies into the stock. Next time you sous vide stock, how about not adding any water? The stock will be pure chicken essence!
  18. I live a small apt and don't have a smoker or grill. I'm hoping to come close to replicating a real BBQ. Modernist Cuisine believe that ribs that are cold smoked and then sous vide are superior then to traditionally smoked ribs at high temperatures. I sous vide my St. Louis Ribs at 160F for 18 hours. The ribs are super tender, but still not to the point where they disintegrate when you bite them. I believe they are more juicy then traditionally smoked ribs because the lower temps keep them moist. At 18 hours a lot of fat has rendered and the fat becomes really soft.
  19. I have been experimenting with Sous Vide Pork Ribs and looking for the best BBQ sauce recipe. I know some of you will say Sous Vide Ribs are not "real" BBQ, but I don't have a outdoor grill or smoker. Modernist Cuisine has 8 BBQ sauce Recipes. I have tried it's Kansas City sauce and it's pretty good. Has anyone tried the other 7 recipes? Anyone have what they consider the best BBQ sauce recipe?
  20. Thanks for the tips! I guess I'll have to make a torchon. Keep in mind the Microplaned Foie Gras has been Momofoku Ko's trademark dish been on the Menu since 2008! Momofoku Ko has 2 Michelin Starts, 4.5 half stars on Yelp, and 3 stars from New York Times. People can't get enough of the Microplaned Foie Gras.
  21. David Chang has a 2 Michelin Restaurant in NY where he simply microplanes frozen Foie Gras Torchon. It's supposed to taste amazing. It's a torchon so he preps it by salting and curing it before freezing it. I'm guessing the salt kills bacteria? Perhaps a better question is, can I safely eat raw Foie Gras? If I microplane the frozen Foie Gras, I'm essentially eating it raw.
  22. I have some frozen foie gras in the freezer. Can I simply microplane the frozen foie gras? I haven't cleaned it, or salted it before putting into freezer. Is this safe? Thanks!
  23. I don't want to sear the ribs first and then SV to reheat it, because the crust will get soggy. I don't have time to sear 10 pounds of meat after reheating by SV either. The reason I'm using a 400F oven is because I plan on roasting veggies in the oven. I don't have time to roast veggies first, and then roast the ribs and duck legs separately. I understand the surface of the meat may get hotter then 150F, but not by much right? Perhaps I should take out the ribs and duck legs at 130F? That way most of the meat will still be under 150F?
  24. I have some 12 hour 165F sous vide pork ribs and 10 hour 180F sous vide duck confit in the fridge. I plan on reheating these sous vide meats in the oven during Thanksgiving. If I reheat them in a 400F oven and take them out when the internal temperature is 150F, will it dry out the meat? Is it better to take the meat out when internal temperature is 130F so less moisture will be lost? I figured since the meats have already been at 165F and 180F in the past, reheating them close to that temp shouldn't matter for moisture lost. Am I wrong? I don't plan on r
  25. I pressure cooked in water. Ratio of chicken to water is 1:1 by weight.
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