Samo154

Poultry and some game! Where I worked in London they use to record what was cooked and to what temp so was wondering if there were any of these forms around

Restaurant, Manchester england

Can anyone link me to the health and saftey forms or documentation I have to fill in for sous vide,cooking? Struggle ruling to find any ready made forms. Thanks in advance

I'm using a simple brining recipe (salt,sugar ect) but I'm wondering if I brine my poussin or pork lion then vac pack the meat how long would this last in the fridge if not being cooked on that day? Would it become salty or anything? It's a wet brine and I'm washing the meat once brined. Its a 6% of brine to 1L recipe

Thanks for your help guys

Quick question! Is there a difference or benefit for cooking meat (sirloin for example) in a water bath at 56c for an hour or two or cooking it in a water bath at 62c and probing the meat and taking it out at 56c Thx

Wondering what temperature most kitchens cook there food at sous vide? Most places I've worked cook at 62c and hold at 50c wondering what everyone else does? And why? Also is there a difference if u cook at 60c or 70c apart from speed. We probe all the food so would it make a difference?

Thanks for the replies. I was looking at doing a potato foam and a jersey royal foam! Thanks again

Thanks alot

Hi there I'm new to making foams and am looking at buying a stainless steel 1L siphon gun. I was wondering what are the differences between the types of gas chargers and once the gun is charged how long will it stay that way? Till all the liquid is gone or do u have to recharge it? Is it expensive to use in a busy kitchen? Any advice on good websites to buy from and any good recipes would be appreciated! Thanks in advance

Excellent thanks, I ended up having to throw it in the oven to get that fork crumberling texture beef bourg should have. I guess a longer time would have achieved this sous vide.

Thanks for the replies what about doing a higher temp? I see Keller does ox cheeks at 82 would a temp of 70+ help? What is the perfect braising temp sous vide?

Hello first post here! I recently purchased a poly science immersion circulator and decided to do beef bourg sous vide. I had a look at a few posts on here and decided to try it at 61c for 8 hours but it was still tough and still tough after 24 hours! The meat used was chuck. Thanks in advance for any help